Mexican Lasagna

  • Author: Rosalynn Daniels


2lbs Lean Ground Beef

30oz Refried Beans

8oz Cream Cheese

6tbs Taco Seasoning

20 Flour Tortillas

28oz Red Enchilada Sauce

18oz Green Chilis

6-8c Shredded Cheese (Pepper Jack or Mexican Blend)


Preheat over to 350 degrees.

In a large skillet, over medium heat, begin to cook ground beef.

Mix 4 tbs of taco seasoning into ground beef.

When your meat has completely browned, take off of heat and drain excess oil.

Mix remaining taco seasoning into red enchilada sauce, sit to the side.

In a medium size mixing bowl, mix refried beans and cream cheese, sit to the side.

Cut flour tortillas in half.

In a large baking dish, begin to layer ingredients.

Cover the bottom of your baking dish completely with flour tortillas.

Next, add a layer of refried beans with cream cheese mixture.

Next, add a generous layer of shredded cheese.

Next, add a layer of red enchilada sauce and green chilis.

Continue layering in this order until you reach the top of the baking dish, or you’ve run out of ingredients. 

Place baking dish in the oven, uncovered.

Bake for 25-35 minutes. Cheese should be bubbling at the top and the lasagna should be nice and hot all the way through.