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?
PrintMexican Lasagna Recipe (Freezer Cooking!)
- Prep Time: 25 mins
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
Print Recipe
Pin RecipeDescription
Easy freezer cooking recipe – Mexican lasagna recipe!
Ingredients
- 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
Instructions
- In skillet, cook the ground beef.
- In a large bowl mix taco seasoning, refried beans and cooked ground beef.
- Spray the 9×13 pan with cooking spray.
- 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 steps 4 through 6.
- Top with diced tomatoes and onions.
- Bake 375 degrees Fahrenheit for 45 minutes to 1 hour.
Notes
**Recipe makes TWO 9×13 pans.
- Category: Main
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Vera Moore says
March 10, 2018 at 4:36 pmI 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
March 12, 2018 at 9:32 amI agree with adding the tomatoes and green onions on top after baking. It does keep them fresher. Glad you enjoyed the recipe!
Jessica says
December 11, 2018 at 6:11 pmHow long did you bake the 8×8 pans?
Lynette says
December 18, 2018 at 8:05 amHi Jessica, I would start at 45 minutes and then check every 5 minutes until down. Let me know how it goes!
Nadine K says
January 13, 2018 at 10:41 amDo you bake this with foil on the whole time?
Yvonne says
September 11, 2017 at 12:16 amHi, could i use corn tortillas instead of flour.
Lynette says
September 11, 2017 at 9:15 amHi 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
July 12, 2017 at 4:40 pmDo I bake before feezing or just assemble and freeze?
Lynette says
July 12, 2017 at 6:11 pmHi 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
March 12, 2016 at 11:26 amif you freeze this shouldn’t you leave off the tomatoes and onions and add just before cooking?
Lynette says
March 13, 2016 at 2:11 pmHi 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.