Mexican Lasagna


Your family will love this Mexican Lasagna. You’ll love that’s its easy to make and it tastes better the next day!

8 – 10 Burrito shells

Meat filling:

1 pound of ground beef or turkey

1 tablespoon olive oil

1 large onion (minced)

2 cloves garlic (minced)

1/2 cup of jarred roasted red peppers (diced)

1 cup chopped tomatoes

1/2 cup salsa (any flavor)

salt and pepper to taste

Bean filling:

1 32 oz can of black beans

1/2 cup salsa (any flavor))


1 (8oz) package shredded cheddar cheese

1 cup sour cream

1 cup salsa (any flavor)

Hot sauce to taste

Cilantro or parsley for garnish

Note: You can also add some cooked rice to the bean layer.


Make meat filling by sauteing the onion and garlic in olive oil until golden. Add the meat and brown. Add salt and pepper. Add the rest of the ingredients and cook for about 10-15 minutes until thickened. Set aside until ready to assemble.

Place the beans in a saucepan and add the salsa. Cook and stir often until the beans thicken. Set aside.

Begin layering the lasagna. First coat the bottom of deep dish with a little sauce. Place 2 or 3 burritos on the bottom followed by 1/3 of the sauce. Spread with 2 oz. of cheese. Add a layer of shells, then the beans. Top the beans with 2 oz. of the cheese and spread a few tablespoons of sour cream and salsa on top. Continue layering followed by a final layer of shells with a little sauce on top. Cover with cheese. Cook for about 30 minutes at 350 degrees F. Note: If you like it spicy add a few  drops of hot sauce into each layer.

Cool slightly before cutting so it doesn’t fall apart. Garnish with sour cream, hot sauce and cilantro when serving if desired.

Let cool and store in refrigerator. It tastes better the next day! YUM!!





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