Mexican Lasagna

Mexican Lasagna is a new family favorite at our house. It is so easy to make, and has the most amazing flavor. If you are in need of a quick, healthy, and delicious recipe, this is a one you need to try.

I love Rachel Ray’s 30 Minute Meals so I knew we had to try this one (with just a few little changes).  It was so simple and delicious. The hubby loved it, so it is definitely a keeper.
It came together in a matter of minutes, and only took a few minutes to heat through.
If you have a busy night, this is definitely a recipe you can throw together in 30 minutes. I actually prefer this recipe over tacos.
It has a lot more flavor, and the texture is amazing.
It also makes a lot, so it’s perfect for feeding a crowd.

what could i use instead of taco sauce?

This recipe calls for taco sauce. It is usually found by the enchilada sauce, and other Mexican inspired cuisine, at the grocery store.

However, if you can’t find it, or don’t like it, here is what we recommend as a replacement:

  • Fire Roasted Tomatoes
  • Salsa
  • Enchilada Sauce (preferably red)
  • Tomato Sauce

Again, for the best taste, we do recommend taco sauce, but these other substitutes would work, just as well.

Garnish your taco lasagna

I am all about the garnish when it comes to Mexican inspired food. I love topping my food off with fresh and delicious ingredients.

Here are a few of my favorite toppings to add to my taco lasagna, here:

  • Diced Tomatoes
  • Sliced Olives
  • Sour Cream
  • Guacamole or Sliced Avocados
  • Spanish Rice (Check out our favorite recipe, here.
  • Salsa
  • Feta Cheese
  • Sliced Bell Pepper
  • Hot Sauce
  • Refried Beans

Related recipe: Can’t get enough lasagna? Try our Mini Muffin Tin Lasagna!

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looking for more mexican inspired dishes? here are a few of our favorites:

Serves: 15

Mexican Lasagna

A 30 minute meal that even your picky eaters will love!!

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 3 Tablespoons olive oil
  • 2 pounds ground turkey
  • 2 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 cup chopped red onion
  • 1 cup taco sauce
  • 1 (15 ounce) can black beans (drained)
  • 1 cup frozen corn
  • Salt, to taste
  • 8 (8 inch) flour tortillas
  • 2 1/2 cups shredded cheddar cheese (divided)
  • 2 scallions (finely chopped)


  1. Preheat the oven to 425 degrees F.
  2. Preheat a large skillet over medium high heat. Add 2 Tablespoons olive oil around the pan.
  3. Add ground turkey and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes.
  4. Add taco sauce, black beans, and corn.
  5. Heat the mixture for 2 to 3 minutes until heated through, then season with salt, to your taste.
  6. Coat a shallow baking dish with olive oil, about 1 Tablespoon. Cut the tortillas in half or quarters to make them easy to layer with.
  7. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again.
  8. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.


You can also use ground chicken in place of the ground turkey.



6708 cal


290 g


690 g


338 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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2 Responses to “Mexican Lasagna”

  1. Thanks for stopping by my blog! I love Mexican food, and might make this dish. unfortunately, I'd have to make the tortillas and the beans first. This would almost be an all-day meal!
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