Mexican Lasagna

Mexican Lasagna
I’ve never really tried my hand at casseroles up until last year. I just kept forgetting. And forgetting and forgetting. Till I saw a good one on Pinterest. That’s the thing I love about Pinterest. It’s so full of good ideas and inspiration and they’re all visual. Because we eat with our eyes first, right? Anyway, this recipe caught my eye so I thought I’d try it out. It probably doesn’t look very appealing, a sort of flat lasagna wannabe  but it tasted so great!

Mexican Lasagna

Think of this as a repackaged burrito, with all the fixings. You can add refried beans or rice, I choose not to cause I don’t really like those in my Mexican food. Pair this with pickled jalapenos and sour cream and there’s really not much more you can ask for. Don’t forget a healthy layer of shredded lettuce to add some crunch and maybe some shredded cheese. And if you want a super tall towering lasagna, feel free to double the ingredients and pile it on. Also, if you don’t like ground beef, switch it to chicken or turkey, the options are endless. I choose to keep the recipe fairly basic to act as a starting point for your culinary imagination!

Mexican Lasagna

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Mexican Lasagna

  • Author: The Cooking Jar
  • Yield: 6 1x


  • 12 corn tortillas
  • 2 lb. ground beef
  • 1 can cheddar cheese soup
  • 1 can golden mushroom soup
  • 2 cups queso
  • 2 packages fajita seasoning mix
  • 1/4 cup milk
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons oregano


  • Chopped green onions and tomatoes
  • Shredded lettuce
  • Sour cream
  • Pickled jalapenos


  1. Mix together cheese soup, milk and one packet of fajita seasoning
  2. Over medium high heat, brown the beef and remove any fat
  3. Stir in mushroom soup, water, chili powder, oregano and another packet of fajita mix
  4. simmer for 5 minutes
  5. Preheat the oven to 350 degrees F
  6. Layer the tortillas in a casserole dish, overlapping them slightly and spread 2 cups of beef mixture over it
  7. Top with 1 cup of queso and spread evenly
  8. Repeat layers twice and top with remaining tortillas
  9. Spread cheese soup mixture over tortillas
  10. Bake for 30 minutes and let it stand for another 10 minutes before serving
  11. Serve each slice topped with lettuce and sour cream with a side of salsa and pickled jalapenos
Slow cooker creamy tortellini soup in a white bowl.


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  • Reply
    June 12, 2014 at 8:28 PM

    Oh yum!! I made this a few weeks ago too, but mine didn’t look anywhere near as pretty as yours , also mine was vegetarian. I must give this one a go!

    • Reply
      The Cooking Jar
      June 13, 2014 at 12:21 PM

      Let me know how you like it, if you do, Nagi! 🙂

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