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Mexican Lasagna (+Video)

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The Best Mexican Lasagna recipe is made with layers of pasta, ground beef, refried beans, shredded cheese and alfredo sauce.

A UNIQUE LASAGNA RECIPE

This recipe for Mexican Lasagna has become a family favorite. I tweaked the recipe a few times and the recipe below is the winner. I think the addition of the alfredo cheese sauce really takes it over the top. Also, adding refried beans to the ground beef makes it super easy to layer on the noodles.

Slice of Mexican lasagna on a white plate with parsley in the background.

TIPS FOR MAKING THIS DINNER RECIPE:

  • This can be made with tortillas instead of lasagna noodles but I think the lasagna noodles ended up being our favorite. It slices up easier as well.
  • Make sure to use the oven ready lasagna noodles or else you'll need to cook the noodles first.
  • Instead of Alfredo sauce you can use queso cheese dip.
  • My favorite way to top this is with sour cream, sliced green onions and diced tomatoes.
The Best Mexican Lasagna recipe from The Country Cook, slice shown on a white plate with parsley in the background.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • ground beef
  • water
  • taco seasoning
  • canned refried beans
  • oven-ready lasagna noodles
  • mild salsa
  • jarred alfredo sauce (or queso sauce)
  • Mexican blend shredded cheese
ground beef, water, taco seasoning, canned refried beans, oven-ready lasagna noodles, mild salsa, jarred alfredo sauce (or queso sauce), Mexican blend shredded cheese.

HOW TO MAKE MEXICAN LASAGNA:

In a large skillet over medium heat, brown ground beef. Drain excess grease. Place back into the skillet. Over medium heat,  add water and taco seasoning and stir. Then stir in refried beans. Mixture will be very thick. Once refried beans have softened and mixture is combined, turn off heat.

ground beef and refried beans in a large skillet with a wooden spatula.

Preheat oven to 350f degrees. Spread about ¼ cup of salsa into the bottom of a 9x13 baking dish. Place a single layer of lasagna noodles on top of salsa (I used about 3 noodles). Evenly spread a third of the ground beef mixture on top of the noodles.

ground beef and refried beans on oven ready lasagna noodles in a baking dish.

Then evenly spread a third of the alfredo sauce on top of ground beef.

cheese alfredo sauce drizzled on top of ground beef refried beans layer.

Then sprinkle about ½ cup of shredded cheese. Next, dollop about ¼ cup of salsa on top.

salsa and shredded cheese layered on top of lasagna layers.

Continue these steps two more times (lasagna noodles, ground beef mixture, alfredo sauce, salsa and cheese). You'll have three layers. The final layer of lasagna noodles will probably need about 4 noodles (casserole dishes tend to be wider at the top.) 

final layer of Mexican Lasagna topped with shredded Mexican cheese.

Cover with aluminum foil and bake for about 35-45 minutes. Allow to cool for about 10 minutes before serving (trust me on this - it will make slicing much easier!)

fulled baked Mexican lasagna with melted cheese and topped with sliced green onions.

Slice and top individual servings with sour cream, sliced green onions or whatever taco toppings you prefer!

fully baked lasagna in a pan, two slices removed from glass baking dish.

CRAVING MORE? GIVE THESE RECIPES A TRY!

The Best Mexican Lasagna recipe

Mexican Lasagna (+Video)

The Best Mexican Lasagna recipe is made with layers of pasta, ground beef, refried beans, shredded cheese and alfredo sauce.
4.84 from 24 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Mexican
Keyword: Mexican Lasagna
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 9
Calories: 333kcal
Author: Brandie @ The Country Cook

Ingredients

  • 1 pound ground beef
  • 1 cup water
  • 1 ounce packet taco seasoning
  • 16 ounce can refried beans
  • 16 ounce jar mild salsa
  • 10 lasagna noodles
  • 14 ounce jar alfredo sauce (or queso sauce)
  • 2 cups Mexican blend shredded cheese

Optional toppings:

  • sliced black olives,sliced green onions, taco sauce, sour cream

Instructions

  • In a large skillet over medium heat, brown ground beef. Drain excess grease. Place cooked beef back into the skillet.
  • Over medium heat, add water and taco seasoning and stir.
  • Then stir in refried beans. Mixture will be very thick. Once refried beans have softened and mixture is combined, turn off heat.
  • Preheat oven to 350f degrees. Spread about ¼ cup of salsa into the bottom of a 9x13 baking dish.
  • Place a single layer of lasagna noodles on top of salsa (about 3 noodles - depending on size of your oven-ready lasagna noodles).
  • Evenly spread a third of the ground beef mixture on top of the noodles.
  • Then evenly spread a third of the alfredo sauce on top of ground beef.
  • Next, dollop about ¼ cup of the salsa on top.
  • Then sprinkle about ½ cup of shredded cheese.
  • Continue these steps two more times (lasagna noodles, ground beef mixture, alfredo sauce, salsa and cheese.)
  • Cover with aluminum foil and bake for about 35-45 minutes.
  • Allow to cool for about 10 minutes before serving. This will make it easier to slice.
  • Slice and top individual servings with sour cream, sliced green onions or whatever taco toppings you prefer!

Video

Notes

  • This can be made with tortillas instead of lasagna noodles but I think the lasagna noodles ended up being our favorite. It slices up easier as well. 
  • Make sure to use the oven ready lasagna noodles or else you'll need to cook the noodles first.
  • Instead of Alfredo sauce you can use queso cheese dip.
  • My favorite way to top this is with sour cream, sliced green onions and diced tomatoes.

Nutrition

Calories: 333kcal | Carbohydrates: 24g | Protein: 19g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 221mg | Potassium: 227mg | Fiber: 1g | Sugar: 1g | Vitamin A: 174IU | Calcium: 180mg | Iron: 2mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: August 2017
Updated and republished: October 2020

More Dinner Recipes

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

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    Recipe Rating




  1. Deborah Wilson

    5 stars
    I have made 3 times, with Barilla gluten free lasagna. I did parboil the noodles the last 2 times. It is a brilliant recipe we all love it. Gets eaten too fast to make it into the freezer. Have put avocado on top.

    Reply

    • Deborah Wilson

      5 stars
      Was wondering if wanted to make extra to freeze, would it be better to freeze before baking or after baking? Thanks Deborah

      Reply

  2. Jerri

    Can you use black bean and add something else?We are not fans of refried beans.

    Reply

    • Brandie @ The Country Cook

      You could certainly use black beans and just skip the refried beans. I just add them in for flavor so you can substitute for another favorite bean.

      Reply

  3. Denise Bridgen

    5 stars
    I made this yesterday and it was delicious. My husband made me a recipe book and I have many of your recipes in it. I look forward to getting your emails.

    Reply

  4. Felicia Thayer

    5 stars
    We ate ourselves sick last night! So delicious! Wouldn't change a thing!
    Thank you!

    Reply

  5. Larry Gaines

    I would like to get your other recipes

    Reply

  6. mary

    this looks so good! thanks!

    Reply

  7. Joy

    5 stars
    I love to make foods like this and my whole family certainly enjoys them. 🙂 Your recipe looks wonderful!

    Reply

  8. The Better Baker

    5 stars
    You're so clever to come up with this amazing flavor combo. We would LOVE it for sure. Love those no-boil noodles too. So glad I saw this. Pinning to make soon.

    Reply

    • Brandie @ The Country Cook

      5 stars
      Hope you love it Mrs. B!!

      Reply

  9. Margaret

    5 stars
    Have to try this--it sounds SO GOOD!!

    Reply

  10. Marlene

    5 stars
    Can you freeze this? It would be great to have on hand if it could be frozen.

    Reply

    • Brandie @ The Country Cook

      5 stars
      Marlene - you sure can!

      Reply

    • Brandie @ The Country Cook

      5 stars
      Marlene - you sure can!

      Reply

  11. Stacy

    5 stars
    Ooohhh, this looks AMAZING! So, I'm old school and have never used "oven-ready" noodles. Do you preboil them or just use them hard? I've had terrible luck with recipes that call for "raw" noodles.

    Reply

    • Brandie @ The Country Cook

      5 stars
      Hi Stacy - you can see a picture of them up there in the ingredient photo. 🙂 You'll find them with all of the other lasagna noodles in the grocery store. They don't need any boiling at all. That's what is awesome about them! They come in different shapes and sizes depending on the brand but they will all work for this recipe. 🙂

      Reply

      • Stacy Pennock

        5 stars
        Ok, I made this for dinner tonight and the hubs and I almost ate ourselves sick it was so good!

    • Mary Leigh

      5 stars
      You can buy the ones that don't have to be cooked, but you can use reg. lasagna noodles. I cooked for 35 years, you really don't need to cook. I hope this help's

      Reply

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