Mexican Lasagna Recipe


So the other day I was walking thru the store trying to figure out what my next recipe challenge should be and I see lasagnas in the frozen food aisle. All sorts of lasagnas mind you, zucchini and cauliflower lasagna and a Mexican lasagna. I thought there you go. That will be my next challenge of cooking outside the box because I love Mexican food and Italian, so combining these two loves should be amazing right?

Well it was, and ladies and gentle peeps, I did it without a recipe. I just knew what I wanted in it and cooked the meat and combined the ingredients and it turned out much better than I had anticipated. In fact, I was jumping up and down at the dinner table after the first bite and Hunky Hubs was looking at me like I was crazy, but it was also piping hot. I told him this was my best experimental recipe yet and he thought it was great too. I asked him if he thought there was anything I should change and he said no. He’s always honest with me when it comes to this because he knows I put the recipes I try up on Heartfully Heather.

Anyway, I knew what I wanted for ingredients so it was just hoping they’d all taste good together.

(Ingredients can be found in the recipe card at the bottom of the post.)

Step By Step Instructions:
I first browned 1 pound of ground beef and added taco seasoning! 
I lined a glass baking pan with lasagna noodles, this is the kind that you don’t have to pre-cook. If you’ve never made lasagna before, there are kinds you need to boil ahead of time. Save yourself some time, and buy the oven ready noodles. They can still be found in the regular pasta aisle. 
Open your can of black beans and drain them in a strainer until the beans run clear. 
Start spooning your ground beef with the taco seasoning onto the lasagna noodles
Then spoon in some petite cut diced tomatoes
The next step can be a little tricky, I used Rosarita’s refried beans with the lime and chilies in it.
You know how the beans can be a little solid when you try to get them out of the can? Put them in a bowl first and add just a little bit of water to the beans and mix so they are a good consistency to spread over your tomatoes and ground beef. 


Now spoon in your black beans and ricotta cheese!
Add another layer of lasagna noodles and ground beef.
Now add some more diced tomatoes and even the juices so it will help soften the noodles as it bakes.
Add some crushed tortilla chips to the top! 

And some more ricotta cheese!

Then I choose to layer with slices of Colby-jack cheese instead of shredded cheese. I feel the slices makes it cheesier than shredded cheese.

Pop in the fridge to let marinate and save for dinner, or pop right into the oven. 

And here you have a slice of heaven waiting for you at the end!
This was so good, I was eating it with a fork out of the pan!
If you love it, put a pin on it. 😉 

About Heather Jones

I'm just a wife and mom of two boys trying to find her place in this world. I enjoy walks around the lake, bible journaling, and RV camping with my family.

Heartfully Heather


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Heather Jones

I'm just a wife and mom of two boys trying to find her place in this world. I enjoy walks around the lake, bible journaling, and RV camping with my family.

11 thoughts on “Mexican Lasagna Recipe

  1. Gotta try this. LOVE Lasagna…my uncle makes it for us all of the time, I think I’ll surprise him by making it myself. 🙂 Thanks for the recipe.

  2. That looks so delicious! I haven’t made lasagna, any kind, in a very long time. This makes me wanna make some and soon!

  3. I love your step-by-step instructions. The addition of the crushed-up tortilla chips is really cool. I plan on topping the cheese with sliced up black olives!

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