Mexican Lasagna

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1 pound ground beef

1 (8 oz. can tomato sauce)

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon crushed red pepper (optional)

1 (14.5 ounce) can refried beans

8 oz. sour cream

1/2 bottle red taco sauce

Burrito sized soft tortillas

8 oz. cheddar cheese, shredded

Corn (optional)


In a large skillet, brown meat. Drain and remove from heat. Add tomato sauce and spices to meat. Stir. Add refried beans and mix.

Mix 3/4 sour cream tub with 1/2 jar of red taco sauce. Set aside.

Spray 9x13 pan with cooking spray. Add 1/3 of the meat mixture and spread on bottom of pan. Cut 2 tortillas in half and place in pan. Cover pan with tortillas. Spoon in another 1/3 of meat mixture and spread out. Cover with half the cheese, followed by another layer of tortillas. Spread sour cream/taco sauce mixture on tortillas and then the remaining meat. Next add the last layer of cheese and top with layer of tortillas.

Cover with layer of plastic wrap and foil to freeze. To serve: Thaw. Preheat oven to 350 degrees. Bake for 30-40 minutes. You can also serve with sprinkled corn on top, alone with sour cream and salsa.

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