I’ve got a new freezer cooking recipe for you today! This Mexican Lasagna Recipe is super easy to put together especially if you’ve got ground beef cooked in the crockpot. If you like to eat mexican food but don’t want the mess, this meal is perfect for you. It’s like a burrito. But better because you can make it ahead and pop it in the oven on a busy night!
I will say that if you don’t like refried beans, you won’t like this recipe. If you do like refried beans as I do – you will love it! And since refried beans are very cheap to buy – I love it even more!
Mexican Lasagna Recipe
Here’s what you need to make this Mexican Lasagna recipe. This recipe makes two large 9×13 pans.
2 lbs ground beef
2 packages of taco seasoning
4 cans refried beans
10 small tortillas
6 Cups shredded cheddar cheese
4 green onions
4 roma tomatoes
Cook the ground beef in a skillet. (I would totally recommend doing it in the crockpot the night before. It’s so much easier!) Once the ground beef is cooked, mix it in a large bowl with the refried beans and taco seasoning.
Beautiful, right? 😉
Place half of your hamburger mixture on the bottom of your 9×13 pan that has been sprayed with cooking spray. Smooth it out so it’s even and top it with a layer of tortilla and then 1 cup of cheese. Repeat this layer.
It’s lasagna so you’re adding meat mixture, tortilla and then cheese. I only did two layers but if you want to do more or make each layer thinner, go for it!
Dice up the tomatoes and onion and top the lasagna. To be honest, I think having diced tomatoes and onion would be good in the middle layers as well. Let me know if you try it!
Bake at 375 degrees for 45 minutes if you are baking it right away. If you’re putting it in the freezer, make sure you wrap it well with foil. Label the top of it with “Mexican Lasagna” and the baking instructions so you won’t have to hunt for it later. I typically bake it for 1 hour when I’ve thawed it because it’s still colder than if you were making it fresh.
Enjoy this easy Mexican dinner!
Looking for another lasagna to try? How about this Easy Meat Lasagna recipe?
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Mexican Lasagna Recipe (Freezer Cooking!)
Ingredients
- 2 lbs ground beef
- 2.25 oz packages of taco seasoning
- 64 oz refried beans
- 10 small tortillas
- 6 cups shredded cheddar cheese
- 4 green onions
- 4 roma tomatoes
Instructions
- In a skillet, cook the ground beef. Spray the 9×13 pan with cooking spray.
- In a large bowl mix taco seasoning, refried beans, and cooked ground beef. Place half of the meat mixture into the 9×13 pan and smooth so that it's even.
- Place a layer of tortillas. Place a layer of cheese. (About 1.5 cups.) Repeat layers. Top with diced tomatoes and onions.
- Bake 375 degrees Fahrenheit for 45 minutes to 1 hour.
Comments & Reviews
Vera Moore says
I made this this morning, but instead of (2) 13″ x 9″ pans I made (3) 8″ x 8″ foil pans. One for dinner tonight and two to freeze. It took 2.6 lbs. of ground beef and 3 cans of the spicy Rosarita Re-fried beans, 2 layers per pan. I kinda tweaked it a little bit by adding 1 packet of taco seasoning to the ground beef with a cayenne pepper for a little heat while cooking and then I added 1 can Rotel Diced Tomatoes with Green Chilies and about 1/2 can of Western Family brand diced Tomatoes with Chipotle to the meat/beans mixture. I started with just two cans of the beans, but when I got the 3rd pan I was shy of enough mixture. That is when I added the extra 1/2 can of tomato/chipotle and about 1/4 more pkg. seasoning. Perfect for 3 pans! I did not added the chopped tomato and green onions on top. These toppings will be added fresh after coming out of the oven.
Lynette says
I agree with adding the tomatoes and green onions on top after baking. It does keep them fresher. Glad you enjoyed the recipe!
Jessica says
How long did you bake the 8×8 pans?
Lynette says
Hi Jessica, I would start at 45 minutes and then check every 5 minutes until down. Let me know how it goes!
Nadine K says
Do you bake this with foil on the whole time?
Yvonne says
Hi, could i use corn tortillas instead of flour.
Lynette says
Hi Yvonne, yes! You can use corn tortillas if you prefer. I like flour better personally but corn tortillas will freeze just as well.
Michelle says
Do I bake before feezing or just assemble and freeze?
Lynette says
Hi Michelle, you will assemble and then freeze. Make sure to fully thaw before baking. Also, you can leave the tomatoes and onion off and add before baking if you prefer a fresher taste to those. Enjoy!
carolyn jorgensen says
if you freeze this shouldn’t you leave off the tomatoes and onions and add just before cooking?
Lynette says
Hi Carolyn. I don’t. They don’t look as pretty but they taste fine. However, if you like a fresher onion and tomato taste on your Mexican lasagna, then by all means leave them off before freezing.
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DD says
Yum! Maybe if someone doesn’t like refried beans, whole black or pinto beans might work. Just not sure of the moisture factor?
Lynette says
I would think that whole black beans wouldn’t change the moisture too much as long as you drain them if you’re using them from the can. That actually sounds really good. I love black beans!
Sunny Watt says
This all fit in one 9×13 pan? I just tried this and it looks like a mess. I only did two layers and its coming out of the top.
Lynette says
Hi Sunny. This is a recipe for two 9×13 pans as stated in the recipe above. I can see how it’s easy to miss. I just updated it with bolder font to help others in the future.
Twila says
How long will last in the freezer?