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Home » Recipes » Main Dish Recipes » Freezer Cooking Recipes » Mexican Lasagna Recipe (Freezer Cooking!)

By Lynette on July 11, 2014 · 22 Comments

Mexican Lasagna Recipe (Freezer Cooking!)

By Lynette on July 11, 2014 · 22 Comments

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homemade freezer cooking mexican lasagna recipe easy

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!

Ingredients to Make Mexican Lasagna Homemade

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

Mixing ground beef and refried beans to make mexican lasagna

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?  😉

Layers of Mexican Lasagna

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!

Freezer Cooking Casserole Recipe Mexican Lasagna

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!

homemade freezer cooking lasagna mexican easy

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!)


  • Author: Lynette Rice
  • Prep Time: 25 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
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Description

Easy freezer cooking recipe – Mexican lasagna recipe!


Scale

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

  1. In skillet, cook the ground beef.
  2. In a large bowl mix taco seasoning, refried beans and cooked ground beef.
  3. Spray the 9×13 pan with cooking spray.
  4. Place half of the meat mixture into the 9×13 pan and smooth so that it’s even.
  5. Place a layer of tortillas.
  6. Place a layer of cheese. (About 1.5 cups.)
  7. Repeat steps 4 through 6.
  8. Top with diced tomatoes and onions.
  9. Bake 375 degrees Fahrenheit for 45 minutes to 1 hour.

Notes

**Recipe makes TWO 9×13 pans.

  • Category: Main

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Filed Under: Freezer Cooking Recipes, Recipes

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  1. Vera Moore says

    March 10, 2018 at 4:36 pm

    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.

    Reply
    • Lynette says

      March 12, 2018 at 9:32 am

      I agree with adding the tomatoes and green onions on top after baking. It does keep them fresher. Glad you enjoyed the recipe!

      Reply
    • Jessica says

      December 11, 2018 at 6:11 pm

      How long did you bake the 8×8 pans?

      Reply
      • Lynette says

        December 18, 2018 at 8:05 am

        Hi Jessica, I would start at 45 minutes and then check every 5 minutes until down. Let me know how it goes!

        Reply
  2. Nadine K says

    January 13, 2018 at 10:41 am

    Do you bake this with foil on the whole time?

    Reply
  3. Yvonne says

    September 11, 2017 at 12:16 am

    Hi, could i use corn tortillas instead of flour.

    Reply
    • Lynette says

      September 11, 2017 at 9:15 am

      Hi Yvonne, yes! You can use corn tortillas if you prefer. I like flour better personally but corn tortillas will freeze just as well.

      Reply
  4. Michelle says

    July 12, 2017 at 4:40 pm

    Do I bake before feezing or just assemble and freeze?

    Reply
    • Lynette says

      July 12, 2017 at 6:11 pm

      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!

      Reply
  5. carolyn jorgensen says

    March 12, 2016 at 11:26 am

    if you freeze this shouldn’t you leave off the tomatoes and onions and add just before cooking?

    Reply
    • Lynette says

      March 13, 2016 at 2:11 pm

      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.

      Reply
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Lynette Rice head shotHi, I’m Lynette. My desire is to help women who feel uninspired weave time honored recipes into their routines to create a sense of simplicity. Most of my recipes come from the treasured recipe box passed down from my great-grandma, grandmother and mother. And I want to share them with you.  Learn more.

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