Recipe: Mexican Lasagna


  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 1/2 pounds lean ground beef
  • 1 1.25-ounce package Ortega Taco Seasoning Mix
  • 1/2 cup water, divided
  • 1 16-ounce can Ortega Refried Beans
  • 9 Ortega Flour Soft Tortillas
  • 2 10-ounce cans Ortega Mild Red Enchilada Sauce
  • 1 16-ounce jar Ortega Thick and Chunky Salsa
  • 8 ounces shredded Monterey Jack or cheddar cheese


  1. Preheat oven to 350°F. Heat vegetable oil in large skillet over medium heat and cook onion and garlic for 4 minutes or until softened. Add ground beef and cook for 4 minutes or until browned. Stir in taco seasoning and 1/4 cup water. Cook for 2 minutes or until sauce thickens.
  2. Heat refried beans in microwave or small saucepan and stir in remaining 1/4 cup water to thin slightly.
  3. Cut one tortilla in half and fit cut ends at either end of a 9-inch by 13-inch baking dish. Arrange two tortillas, slightly overlapping, to cover the bottom. Layer 1/3 refried beans, 1/3 meat mixture and 1 can enchilada sauce. Repeat to make a second layer.
  4. Repeat to make a third layer using salsa instead of enchilada sauce. Sprinkle with cheese. Bake for 20 minutes or until lasagna is bubbling and cheese is melted. Let stand 5 minutes before cutting.
  5. If desired, top servings with sour cream and diced green onion.

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