Mexican Lasagna with sour cream, tomatoes and green onion
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5 from 11 votes


The Best Mexican Lasagna is layers of pasta, ground beef, refried beans, shredded cheese, alfredo sauce, salsa. Amazing!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American, Mexican
Keyword: Mexican Lasagna
Servings: 6
Calories: 499kcal
Author: Brandie @ The Country Cook


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

Optional toppings:

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


  • 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.
  • Preheat oven to 350f degrees. Spread about 1/4 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 5).
  • Evenly spread half the ground beef mixture on top of the noodles. Then evenly spread half the alfredo sauce on top of ground beef. Next, dollop about half a cup of the salsa on top. Then sprinkle one cup of shredded cheese.
  • Continue these steps one more time (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.
  • Slice and top individual servings with sour cream, sliced green onions or whatever taco toppings you prefer!



Tortillas can be substituted for the lasagna noodles


Calories: 499kcal | Carbohydrates: 35g | Protein: 27g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 332mg | Potassium: 339mg | Fiber: 1g | Sugar: 1g | Vitamin A: 260IU | Calcium: 269mg | Iron: 2.3mg