Casseroles Main Course

Mexican Lasagna

April 21, 2014

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This Mexican lasagna is one of those recipes that was born out of necessity. I asked myself “what’s for dinner?” I didn’t have any idea and absolutely nothing planned. That’s right…just the sound of crickets chirping and no inspiration.

I happened to be perusing my list of recipes that I really wanted to try and low and behold, one of them was Mexican lasagna. Now, I didn’t actually use a recipe for this. I put it together with ingredients that I had on hand. There are so many things that you could add to this or ways that you could make it different. But this was very simple and I really enjoyed it, so I will definitely make it again!

You can use a homemade taco seasoning mix for this recipe.

Be sure that the corn tortillas you purchase are gluten-free…and then this recipe will be gluten-free as well!

Mexican Lasagna

Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Servings 6


  • 1 1/2 lbs ground beef grass fed
  • 1 jar salsa organic or 1 1/2 cups homemade
  • 1 can diced tomatoes organic
  • 1 can organic refried beans or 1 1/2 cups homemade
  • 1 med onion chopped
  • 1 can organic green chilies optional
  • taco seasoning see my recipe above
  • 2 cloves garlic
  • 3 cups cheddar or Monterrey Jack cheese shredded
  • 12 corn tortillas 6 inch-gluten free
  • Black olives
  • 1/2 cup green pepper


  • Preheat oven to 350 degrees F.
  • Brown ground beef, onion and garlic in skillet.
  • Once browned, add green chilies and taco seasoning and mix well.
  • In medium mixing bowl combine salsa and diced tomatoes.
  • In a 9x13 baking dish, spread a thin layer of the salsa/tomato mix on bottom.
  • Top with 6 corn tortillas spread out to cover the pan.
  • Top tortillas with refried beans and a layer of ground beef mixture.
  • Do a second later of corn tortillas topped with refried beans and ground beef mixture.
  • Spread remaining salsa mixture over top of the second layer and spread evenly.
  • Top with shredded cheese.
  • Bake for 30 minutes at 350.
  • Remove from oven and top with green pepper and black olives.
  • Cook for 5 more minutes.
  • Remove from oven and enjoy!

Mexican Lasagna from #realfood #glutenfree
  • Reply
    Susanne Runion
    April 28, 2014 at 11:35 pm

    Hi Kathy,
    This looks amazing! Such a creative way to make lasagna. I really want to try this and am going to share this with my Facebook followers.

    • Reply
      April 29, 2014 at 2:17 am

      Thanks for sharing! My husband absolutely loves this and it is so easy to make and a really satisfying meal!

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