Quick and Easy Mexican Lasagna
You can even make two Mexican Lasagna and put the extra one in the freezer for another night. This makes a great meal for when you have guests over or a potluck.
Equipment
- 13 x 9 Baking Dish or 13 x 9 Foil Pan
- Large Pot
- Aluminum Foil
Ingredients
- 2 lbs. Ground Beef
- 2 cans Refried Beans
- 1 tbsp Garlic chopped
- 1 pkg Taco Seasoning
- 2 10 oz. cans Enchilada Sauce
- 1 16 oz. bag Shredded Mexican Cheese
- 1 pkg Large Flour Tortilla Shells
Instructions
- Preheat your oven to 375 °F.
- In a large pot cook the ground beef until well done and drain the extra fat.
- Put the ground beef back into the pot on medium heat.
- Add in refried beans, garlic, and seasoning, and mix well.
Mexican Lasagna 1st Layer
- Take the 13 x 9 baking dish and lightly cover the bottom with the enchilada sauce.
- Cut 2 tortilla shells in half.
- With flat cut end of the tortilla shells facing the wall of the baking dish covering the bottom of the dish.
- Cover the tortilla shells with half of the filling from the pot.
- Add a light layer of sauce and sprinkle with some cheese.
Mexican Lasagna 2nd Layer
- Cut 2 tortilla shells in half.
- With flat cut end of the tortilla shells facing the wall of the baking dish covering the 1st layer.
- Cover the tortilla shells with remaining of the filling from the pot.
Mexican Lasagna Top Layer
- Cut 2 tortilla shells in half.
- With flat cut end of the tortilla shells facing the wall of the baking dish covering the 2nd layer.
- Top with the remaining enchilada sauce.
- Cover with foil and place on the oven for 30 minutes on 375 °F.
- After 30 minutes pull the Mexican Lasagna out of the oven and top with the remaining cheese.
- Put the Mexican Lasagna back in the oven for another 15 minutes uncovered or until the cheese is melted and bubbly.
Notes
I hope your family and friend enjoy this Mexican Lasagna as much as we do! Please share this recipe on social media because sharing is caring!