Food Friday: Recipe for Mexican Lasagna and Homemade Taco Seasoning

Are you tired of the same old Lasagna? Do you like Mexican food? Here’s a recipe that is so, so good–you’re going to love it! This is a recipe that came from my good friend, Roxanne, who is a fabulous cook (with 9 kids, 5 still at home, and I don’t know how many grandkids who all come back home often for her fantastic cooking)!

We have used this recipe for company meals, for family meals, and when we’ve taken a meal to another family (after the birth of a baby, after a hospital stay, after a death in the family, etc.) You can make a second pan fairly easily, which you may want to do because people really love this dish, so they’ll be coming back for seconds (and asking you for the recipe)! (Didn’t have a photo of ours, so this one will have to do; it has many of the ingredients that are the same, but, you know, you *have* to taste this, because even a photo wouldn’t do it justice! Is your mouth watering yet?)

Recipe for Mexican Lasagna

Yield: 6 servings

(There are many ingredients in this recipe which are “quick”–canned, mixes, etc.–but feel free to use your Homemade, depending on your time and preferences!)


  • 1-1/2 lb ground beef (I use 93/7% fat)

  • 1 chopped onion

  • 1 packet taco seasoning (see recipe below)

  • 1 (15 oz) can refried beans

  • 1 (15 oz) can black beans

  • 12 small tortillas

  • 1 lb shredded cheddar cheese (or Mexican cheese blend, etc.)

  • 1 (8 oz) container sour cream (I use Sour Lean)

  • 1 small can green chilies

  • 1 (16 oz) jar mild salsa (if you like it hotter, choose Medium or Hot)

  • 1 cup mozzarella cheese


Fry ground beef with onion. Add taco seasoning, refried beans and black beans.  (You can simmer for 10 minutes.) Coat a 9x13x2 inch pan with cooking spray.  Spread 1/2 cup salsa over bottom, top with 6 tortillas, and another 1/2 cup of salsa.  Spoon on beef mixture and chilies.  Top with sour cream.  Sprinkle with half of cheddar cheese.  Arrange remaining tortillas on cheese, spread rest of salsa on, and top with rest of cheddar and mozzarella. Cover with foil and bake in 375° for 40 minutes.  Remove foil, bake 5 minutes more.

Taco Seasoning Recipe (This makes a large batch, so that you can have it on hand to use in many recipes.)
3 Tbsp = 1 packet

  • 1/4 cup flour

  • 2 Tbsp chili powder

  • 1/4 cup onion powder

  • 2 tsp garlic powder

  • 4 tsp salt

  • 4 tsp paprika

  • 1/2 tsp cayenne pepper

  • 2 tsp sugar

  • 2 tsp cumin

  • 2 tsp oregano

Mix all together. You can put in blender on pulse, but don’t have to.
Store in an airtight container or ziplock bag (label). Will keep for quite awhile, maybe 6 months or so. I like to have this on hand; it’s very versatile, and adds zip to recipes.

(From “Miserly Meals” by Jonni McCoy, pg. 200, called “Mexican Seasoning Mix”; this is a great resource for mixes and sauces you can make from scratch, and cheaply. In the 2002 version that I have, she says this costs out at 26 cents per 3 Tbsp.)


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3 Replies to “Food Friday: Recipe for Mexican Lasagna and Homemade Taco Seasoning”

  1. Mexican is my favorite and this looks (and sounds) delicious!! Thanks for sharing!

    Hope you have a wonderful weekend!

    Happy SITS Saturday!

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