Mexican Lasagna


If you love lasagna, you'll love this recipe that gives it a makeover with Mexican flair. Corn tortillas replace the noodles and enchilada sauce replaces the tomato sauce for a quick kid-friendly meal.

Ground Beef Recipes: Mexican Lasagna
Let your lasagna go Mexican by layering ground beef and sausage with corn tortillas, tomatoes, green chiles, enchilada sauce, and cheese. It's a convenient weeknight dinner that the kids will love as much as the grownups. Photo: Southern Living
6 to 8 servings


  • 1/2 pound ground mild pork sausage

  • 1/2 pound ground beef

  • 1 (15-ounce) can jalapeno ranch-style pinto beans, drained

  • 2/3 cup canned diced tomatoes and green chiles

  • 1 teaspoon garlic powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 (10 3/4-ounce) can cream of celery soup

  • 1 (10 3/4-ounce) can cream of mushroom soup

  • 1 (10-ounce) can enchilada sauce

  • 9 (6-inch) corn tortillas

  • 2 cups (8 ounces) shredded Cheddar cheese

  • 1 cup (4 ounces) shredded Monterey Jack cheese

  • 1 medium tomato, seeded and diced

  • 4 green onions, chopped

  • 1/4 cup chopped fresh cilantro

  • 1 medium avocado, chopped


  1. Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in beans and next 5 ingredients; cook until thoroughly heated.

  2. Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.

  3. Spoon one-third of sauce onto bottom of a lightly greased 13- x 9-inch baking dish; top with 3 tortillas. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients.

  4. Bake at 350° for 30 minutes. Top with avocado.

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