Mexican Taco Lasagna


1 lb ground beef

1 packet taco seasoning mix

1 cup water

12 small corn tortillas

1 can 16 oz refried beans

1 can 4.5 oz chopped green chiles, drained

2 cups shredded Mexican cheese blend

1 cup salsa

1 cup sour cream

1/4 cup chopped fresh cilantro

1 medium tomato diced

1 small red onion finely chopped

1 avocado diced (for garnish)

1/4 cup sliced black olives for garnish


Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly with cooking spray.

In a large skillet over medium heat, cook the ground beef until browned. Drain any excess grease. Stir in the taco seasoning mix and water. Bring to a simmer and cook until the liquid is reduced, about 5 minutes.

Lay six tortillas at the bottom of the prepared baking dish, overlapping them to cover the bottom. Spread the refried beans over the tortillas, followed by the seasoned ground beef. Sprinkle half of the chopped green chiles and half of the shredded cheese over the beef layer.

Place the remaining six tortillas on top, then cover with salsa and the rest of the green chiles. Sprinkle the remaining shredded cheese over the top.

Cover with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

Let the lasagna sit for 5 minutes before slicing. Serve with dollops of sour cream, and garnish with chopped cilantro, diced tomato, chopped red onion, diced avocado, and sliced black olives.


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