mexican lasagna

mexican lasagna

this mexican lasagna was one of those dishes that i daydreamed about for a long time before i actually made it. this is both good and bad!


good: was yummy, cheesey, and wonderful
bad: over-thought the whole damn thing

but i’m going to give you the recipe i decided on after i made it, instead of the overly complicated version. 😀

mexican lasagna


  • 1 pound meat of choice – shredded or ground
  • 16 oz cheese of choice (I used a mix of cheddar and monterey jack)
  • white corn tortillas (I ended up using 16)
  • 2 jars of salsa – or one salsa, one tomato sauce
  • 14.5 oz can of black beans
  • 14.5 oz can of corn
  • 14.5 oz can refried beans
  • 1 onion
  • 2-3 cloves of garlic
  • 2-3 tablespoons of taco seasoning to season the meat (find my recipe here!)
  • green onion, fresh jalapeño, fresh tomato, cilantro, sour cream, etc – for mixing in or serving!

mexican lasagna

how to make it:

  1. cook your meat with some taco seasoning – i use a few tablespoons for a pound of beef.
  2. drain and rinse your corn and black beans.
  3. preheat the oven to 400 F
  4. layer! i did it this way:
    • sauce or salsa on the bottom
    • six tortillas cut in half and laid on top
    • meat/onion/jalapeno mix
    • black beans and corn
    • more sauce or salsa!
    • cheeeeeese
    • six more tortillas cut in half and laid out
    • refried beans (best to heat these first so they spread easy!)
    • more meat/onion/jalapeno mix
    • sauce/salsa
    • more cheese
    • more tortillas!
    • spoon a little sauce over the tortillas, top with sliced jalapenos and more cheese!
  5. bake! pop it in the oven at 400 F for 30 minutes.

mexican lasagna


i thought it was best with fresh tomatoes, cilantro and sour cream. 😀

1 Comment

  1. Michael November 8, 2013

    Fuck yes!


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