Mexican Lasagna

Name: Mexican Lasagna with Ground Beef and Refried Beans
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 lbs ground beef; 2 tbsp taco seasoning; 1 tbsp garlic powder; 1 tbsp onion powder; 1 whole onion, diced; 2 (16 oz) cans refried beans; 1 (14.5 oz) can diced tomatoes; 1 (16 oz) bottle red taco sauce; 2 cups shredded Chihuahua cheese; 10 large flour tortillas; 1 cup shredded sharp cheddar cheese; Mexican crema, for serving

Mexican lasagna is a cheesy, layered casserole made with seasoned ground beef, refried beans, flour tortillas, and melted Chihuahua cheese. It's a crowd-pleasing comfort food that comes together in minutes and bakes into a hearty, satisfying weeknight dinner.

🌍Tex-Mex 🏷️Mexican lasagna 🏷️Casserole 🏷️Ground beef 🏷️Cheesy Comfort food

🏷️

-0:00

TikTok

Total

1h

Servings

6

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 lbs ground beef
2 tbsp taco seasoning
1 tbsp garlic powder
1 tbsp onion powder
1 whole onion, diced
2 (16 oz) cans refried beans
1 (14.5 oz) can diced tomatoes
1 (16 oz) bottle red taco sauce
2 cups shredded Chihuahua cheese
10 large flour tortillas
1 cup shredded sharp cheddar cheese
Mexican crema, for servingoptional

12 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large skillet over medium-high heat, brown the ground beef.
2
Season the beef with taco seasoning, garlic powder, and onion powder. Break up the meat as it cooks.
3
Once the meat is mostly cooked, add the diced onion and continue to cook until the onion is soft and the meat is fully browned.
4
Stir in the refried beans, diced tomatoes, and the entire bottle of red taco sauce.
5
Add more garlic and onion powder to taste, then stir everything together until well combined. Heat through for a few minutes.
6
Preheat your oven to 350°F (175°C).
7
To assemble, spread a thin layer of the meat and bean mixture on the bottom of a large baking dish.
8
Sprinkle a layer of shredded Chihuahua cheese over the meat mixture.
9
Place a double layer of flour tortillas over the cheese to cover the surface.
10
Spread about half of the remaining meat mixture over the tortillas, followed by another layer of Chihuahua cheese.
11
Add a final double layer of flour tortillas.
12
Top with the rest of the meat mixture, spreading it evenly.
13
Finish by topping with the remaining Chihuahua cheese and the shredded sharp cheddar cheese.
14
Cover the baking dish tightly with aluminum foil.
15
Bake for 30-45 minutes, or until the casserole is hot and bubbly.
16
Remove from the oven, let it rest for a few minutes, then serve hot, garnished with a drizzle of Mexican crema if desired.

Was this recipe helpful?

Tips & Notes

Pro tips

Brown the ground beef over medium-high heat and drain excess fat before mixing with taco seasoning—this prevents a greasy casserole.
Spread a thin layer of taco sauce on the bottom of the baking dish before layering to prevent tortillas from sticking and burning.
Don't skip the garlic and onion powder—they enhance the seasoning depth beyond taco seasoning alone.
Let the baked casserole rest 5 minutes before cutting; this helps the layers set and makes serving cleaner.

Substitutions

Ground beef → ground turkey or ground chicken (reduces fat; use 2.5 lbs to account for leaner meat)
Refried beans → black beans or pinto beans (drain and rinse canned beans first)
Red taco sauce → salsa roja or enchilada sauce (adjust quantity to taste for spice level)
Chihuahua cheese → Oaxaca cheese, Monterey Jack, or sharp cheddar (all melt well)

Storage & make-ahead

Store covered in the refrigerator up to 4 days. Reheat at 350°F for 15–20 minutes until warmed through. Freezes well up to 3 months when wrapped tightly.

Common Questions

Can I make Mexican lasagna ahead of time?

Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add 10–15 minutes to the bake time if cooking from cold.

What cheese works best for Mexican lasagna?

Chihuahua cheese melts smoothly and has a mild flavor ideal for this dish. Oaxaca, Monterey Jack, or a blend of cheddar and mozzarella are good alternatives.

Can I use corn tortillas instead of flour tortillas?

Corn tortillas are more delicate and may tear during layering. Flour tortillas are sturdier and hold up better to the filling and weight of the casserole.

How do I know when the Mexican lasagna is done baking?

Bake until the cheese on top is melted and bubbly, and the edges are golden. The casserole is done when a knife inserted in the center comes out hot.

Can I freeze Mexican lasagna?

Yes. Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw in the refrigerator and reheat at 350°F until heated through.