ORTEGAand#174; Mexican Lasagna

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  • Level: Easy
  • Total: 40 min
  • Cook: 40 min
  • Yield: Makes 8 servings
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1 tbsp vegetable oil

1 medium yellow onion, thinly sliced

2 garlic cloves, minced

1-½ lbs ground beef

1 package (1.25 oz) ORTEGA® Taco Seasoning

½ cup water, divided

1 can (16 oz) ORTEGA® Refried Beans, any variety

2 cans (10 oz) ORTEGA® Mild Red Enchilada Sauce

9 ORTEGA® Flour Soft Tortillas

1 jar (16 oz) ORTEGA® Thick & Chunky Salsa, any variety

8 oz shredded Monterey Jack or Cheddar cheese


  1. 1. Preheat oven to 350°F. In large skillet, heat oil over medium heat and cook onion and garlic 4 minutes or until softened. Add ground beef and cook 4 minutes or until browned. Stir in taco seasoning and ¼ cup water. Cook 2 minutes or until sauce thickens.
  2. 2. In microwave or small saucepan, heat refried beans and stir in remaining ¼ cup water to thin slightly.
  3. 3. Cut one tortilla in half and fit cut ends at either end of 9x13-inch baking dish. Arrange two tortillas, slightly overlapping, to cover bottom. Layer 1/3 refried beans, 1/3 meat mixture and 1 can enchilada sauce. Repeat to make a second layer.
  4. 4. Repeat to make a third layer using salsa instead of enchilada sauce. Sprinkle with cheese.
  5. 5. Bake 20 minutes or until lasagna is bubbling and cheese is melted. Let stand 5 minutes before cutting.
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