There’s something about the scent of bubbling cheese and fragrant taco seasoning that instantly transports me back to family gatherings around my Nonna’s dining table—except, in this case, Nonna might be trading her marinara for salsa and swapping ricotta for refried beans. This Mexican Lasagna casserole is my favorite way to take two comfort-food classics—lasagna and Tex-Mex—and mash them together into one glorious, cheesy bake. Whether you’re feeding a house full of hungry kids or looking for a potluck showstopper, this recipe hits all the right notes: it’s simple, customizable, and, yes, absolutely indulgent.
I discovered this dish on a busy weeknight when I had a package of lasagna noodles begging for purpose and a leftover container of taco-seasoned ground beef from dinner the night before. One quick brainstorm later, and I was layering noodles, beans, salsa, and cheese like a flavor archaeologist excavating my fridge. The result? A gooey, crowd-pleasing casserole that disappeared faster than I could reach for seconds. Today, I’m excited to share that same easy-to-assemble recipe and a few of my kitchen quirks to help you nail it on your first try.
Ingredients
For the Meat-Bean Filling
1 pound ground beef
1 cup water
1-ounce packet taco seasoning
16 ounces refried beans
For the Sauces & Layers
16-ounce jar mild salsa
10 lasagna noodles (regular or oven-ready)
14-ounce jar Alfredo sauce or queso sauce
2 cups Mexican-blend shredded cheese
Optional Toppings
Sliced black olives
Sliced green onions
Taco sauce
Sour cream
Chef’s Tip: If you’re team noodle-from-scratch, boil regular lasagna noodles until they’re just al dente. Oven-ready varieties let you skip the boil—perfect for busy nights.
STEPS
1. Preheat & Brown the Beef
Preheat your oven to 350°F. While it’s warming up, heat a large skillet over medium. Add the ground beef and break it apart with a spatula as it sizzles. Cook until no pink remains—about 5–7 minutes—then drain off any excess grease. This small step keeps the casserole from becoming greasy.
2. Season & Bean-ify
Return the drained beef to the skillet. Pour in 1 cup of water along with the taco seasoning packet, stirring until the seasoning dissolves into a fragrant, slightly saucy base. Then, scoop in the refried beans and stir until the mixture is smooth and evenly combined. You’re creating a protein-packed layer that’s part chili, part bean dip—trust me, it’s magic.
3. Prepare the Baking Dish
Spread about ¼ cup of salsa over the bottom of a 9×13-inch baking dish. This tangy undercoat prevents sticking and infuses every bite with zesty flavor. Arrange a single layer of lasagna noodles—usually 3 or 4, depending on your noodle size—directly on top of the salsa. If any noodles need a little overlapping, that’s okay; they’ll soften and spread in the oven.
4. First Layer Assembly
Spoon one-third of the beef-bean filling evenly over the noodles, using the back of your spoon to nudge it into a smooth layer. Drizzle one-third of the Alfredo (or queso) sauce over this, then add another ¼ cup of salsa for a pop of color and flavor. Finally, sprinkle ½ cup of shredded Mexican-blend cheese on top. Step back and admire your handiwork—it’s already looking like the ultimate comfort bake.
By now, you’ve laid down your first saucy, cheesy layer—and it already smells incredible. Let’s keep that momentum going! In this section, we’ll repeat our layering process, get the casserole into the oven, and I’ll share a few of my favorite shortcuts and flavor boosters to ensure your Mexican lasagna is as foolproof as it is delicious.
STEPS
5. Repeat the Layers
Noodles: Arrange another single layer of lasagna noodles over your cheese. If you’re using oven-ready noodles, gently press them into the sauce so they’ll soften evenly as they bake.
Beef-Bean Mixture: Spoon in the next third of your seasoned beef-and-bean filling. I like to dollop it in four or five sections, then spread it out with a spatula so every bite is perfectly balanced.
Sauce & Salsa: Drizzle one-third of the Alfredo or queso sauce in zigzags across the beef layer. Follow with another ¼ cup of salsa—this little burst of fresh flavor ties all the Tex-Mex notes together.
Cheese: Finish this tier with ½ cup of the Mexican-blend cheese, covering every noodle edge and hiding any spots of sauce that peek through.
6. Final Layer
Lay down your last noodles. Spread the remaining beef-and-bean mixture evenly over the top.
Drizzle on the final third of the Alfredo (or queso) sauce—this silky blanket keeps the casserole from drying out.
Spoon out your last ¼ cup of salsa for color and tang.
Top with the remaining ½ cup of shredded cheese, aiming for an even, generous layer that will melt into a golden crust.
7. Cover & Bake
Seal your 9×13-inch dish tightly with aluminum foil. This traps steam and helps the noodles cook through without drying the surface.
Bake at 350°F for 35–45 minutes, or until you see cheese bubbling up around the edges and the sauce is visibly hot in the center (a toothpick inserted should feel warm).
8. Rest & Reveal
Remove the foil and let the casserole rest for 10 minutes before slicing. This pause is critical—it allows the layers to set, so your slices hold together beautifully when you serve.
Insider Tips & Variations
Sauce Swap: I usually reach for Alfredo, but queso works wonders if you love a cheesier, spicier kick. You can even swirl in a few spoonfuls of green enchilada sauce for extra depth.
Meat Mix-In: For a lighter variation, substitute half the ground beef with shredded rotisserie chicken. It soaks up the taco flavors and stretches this dish to feed more mouths.
Veggie Boost: Stir in a cup of frozen corn or diced bell peppers when you add the refried beans—no need to thaw, and it adds color and texture without extra effort.
Baking from Chilled: If you assemble ahead and refrigerate, add 5–10 minutes to the covered bake time. Just make sure the center heats through and the cheese is bubbling.
Make-Ahead Freedom: Assemble everything up to Step 7, cover, and pop the dish in the fridge. The next day, slide it straight into the oven (with extended bake time) and enjoy hands-off convenience.
FAQ
1. Can I assemble the Mexican lasagna completely ahead of time?
Absolutely. You can layer the casserole up through Step 7, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, simply remove it from the fridge, add 5–10 minutes to the covered baking time (so it heats through), then uncover for the final melt and bubble.
2. What’s the best way to reheat leftovers without drying them out?
Portion your leftovers into oven-safe dishes or cover the original baking dish with foil. Reheat at 325°F for about 15–20 minutes, or until warmed through. If you’d rather use the microwave, add a tablespoon of salsa or sauce on top before heating on medium power in 30-second intervals to preserve moisture.
3. How can I make this casserole gluten-free?
Swap the regular lasagna noodles for certified gluten-free noodles. If you can’t find them, you can also use corn tortillas: layer six overlapping tortillas per tier in place of noodles. The rest of the recipe remains unchanged.
4. My family likes more heat—how can I spice things up?
Choose a medium or hot salsa, and swap the mild taco seasoning for a spicier blend. You can also stir in a teaspoon of chipotle in adobo or a few dashes of cayenne pepper into the beef-bean mixture. For a smoky finish, top with pickled jalapeños before serving.
5. Can I substitute another protein for the ground beef?
Definitely. Shredded rotisserie chicken or turkey makes for a lighter, yet still flavorful, option. Simply omit the taco seasoning packet’s water—or reduce it slightly—and stir the seasoning directly into your cooked shredded poultry with the beans. For a vegetarian version, skip the meat and double the refried beans, or add a cup of cooked lentils or crumbled tofu.
6. What’s the best way to get a crunchy top layer?
In the last five minutes of baking, remove the foil and switch your oven to broil on low (if your oven has that setting). Keep the dish about 6–8 inches from the heat source and watch carefully—the cheese should turn golden and bubbly without burning.
7. How do I prevent the casserole from becoming too watery?
Drain any excess grease from the beef before adding the seasoning. Use thick, not watery, salsas and sauces—if yours seems runny, drain off a tablespoon or two of liquid before layering. Also, letting the lasagna rest for 10 minutes after baking ensures the layers firm up and any extra moisture is absorbed.
Conclusion
There you have it—your step-by-step guide, pro tips, and answers to every burning question about this Tex-Mex twist on classic lasagna. With its layers of seasoned beef, creamy beans, tangy salsa, and melty cheese, this casserole is perfect for family dinners, game-day gatherings, or any time you need a hearty, crowd-pleasing meal that practically assembles itself.
I can’t wait for you to try this recipe and make it your own. Whether you stick to the classic version or experiment with chicken, veggies, or extra spice, you’re in for a cheesy, flavorful feast. When you give it a whirl, drop me a comment below—let me know what variations you loved, what tips worked best for you, and how many seconds (or thirds!) your crowd devoured. Happy baking, and here’s to many more delicious adventures in your kitchen!
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Mexican Lasagna
Description
A hearty, Tex-Mex twist on classic lasagna layers seasoned ground beef and creamy refried beans with salsa, Alfredo (or queso) sauce and melted Mexican-blend cheese. Topped with your favorite taco fixings, it’s a crowd-pleasing casserole that’s easy to assemble and bakes to bubbly perfection.
Ingredients
For the meat-bean filling
1 pound ground beef
1 cup water
1-ounce packet taco seasoning
16 ounces refried beans
For the sauces & layers
16-ounce jar mild salsa
10 lasagna noodles (regular or oven-ready)
14-ounce jar Alfredo sauce or queso sauce
2 cups Mexican-blend shredded cheese
Optional toppings
Sliced black olives
Sliced green onions
Taco sauce
Sour cream
Instructions
1️⃣ Preheat the oven to 350°F. In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Drain off any excess grease and return the beef to the skillet.
2️⃣ Add the water and taco seasoning to the beef, stirring until the seasoning dissolves. Stir in the refried beans until the mixture is uniform and heated through, then remove the skillet from heat.
3️⃣ Spread about ¼ cup of salsa over the bottom of a 9×13-inch baking dish. Arrange a single layer of lasagna noodles (about 3–4, depending on size) on top of the salsa.
4️⃣ Spoon one-third of the beef-bean mixture over the noodles, then drizzle one-third of the Alfredo (or queso) sauce over the beef. Dollop another ¼ cup of salsa on top and sprinkle with ½ cup of shredded cheese.
5️⃣ Repeat the layering twice more (noodles, beef-bean mixture, sauce, salsa, cheese), finishing with a final layer of cheese on top.
6️⃣ Cover the dish tightly with aluminum foil and bake for 35–45 minutes, until the cheese is melted and bubbly and the noodles are tender.
7️⃣ Let the lasagna rest for about 10 minutes before slicing. This helps the layers set and makes serving cleaner.
8️⃣ Garnish each portion with optional toppings—black olives, green onions, a drizzle of taco sauce or a dollop of sour cream—as desired.
Notes
• If you use regular lasagna noodles, cook them in boiling water until al dente before layering. Oven-ready noodles can go straight in.
• For extra flavor, swap half of the water for chicken or vegetable broth when seasoning the beef.
• Make-ahead: Assemble the lasagna up to a day in advance, cover, and refrigerate. Add 5–10 minutes to the baking time if baking straight from cold.
• Leftovers keep in the refrigerator for up to 4 days and reheat well in the microwave or oven—add a splash of salsa or sauce to retain moisture.
