Simple Mexican Lasagna

Simple Mexican Lasagna


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Try out this tasty Mexican-inspired lasagna for dinner this week! Feel free to add on some classic enchilada toppings like sour cream.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

6 servings


  • 1 lb. lean ground beef
  • 1 C. pinto beans, rinsed and drained
  • 2/3 C. canned diced tomatoes with green chiles
  • 2 cloves garlic, minced
  • 1 tsp. cumin
  • Salt and pepper to taste
  • 1 (10 oz.) can cream of celery soup
  • 1 (10 oz.) can cream of mushroom soup
  • 1 (10 oz.) can enchilada sauce
  • Corn tortillas
  • 2 C. cheddar cheese
  • 1 C. Monterrey Jack cheese
  • ½ C. black olives, sliced
  • ¼ C. fresh cilantro

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In a large skillet, brown beef until no longer pink. Add in pinto beans, diced tomatoes, olives, garlic, cumin, salt, and pepper; heat through. In a saucepan, combine celery soup, mushroom soup, and enchilada sauce; heat through. In a greased baking dish, spread a layer of sauce on the bottom and then layer tortillas, beef, sauce, and cheese. Top with cheese and bake for 30 minutes at 350 degrees. Garnish with fresh cilantro.

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