Mexican Lasagna

mexican lasagna Entree Mexican
Mexican Lasagna
  • Prep 20 min
  • Total 50 min
  • Servings 6

You Mexi-Can transform your taco kit with this simple make ahead Mexican lasagna!


  • 1 lb (500 g) lean ground beef
  • 1 green pepper, cut into thin strips
  • 1 jar (650 mL) Old El Paso* Thick N’ Chunky Salsa
  • 1/2 cup (125 mL) water
  • 1 Old El Paso* Soft Taco Dinner Kit
  • 3 cups (750 mL) shredded Cheddar cheese
  • 1 can (200 mL) sliced ripe olives, drained (optional)
  • Your favourite toppings (sour cream, guacamole)


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  • 1
    Heat oven to 375°F (190°C). Grease 9-inch (22.5 cm) square baking dish.
  • 2
    Brown ground beef in large skillet; drain.  Add green pepper, salsa, water and taco seasoning and taco sauce from kit.  Bring to a boil; reduce heat and simmer uncovered for about 8 minutes.
  • 3
    Place 4 tortillas in bottom of baking dish, overlapping to fit. Top with one third beef mixture, one third cheese and one third of olives (if using). Repeat layers twice.
  • 4
    Bake uncovered 30 minutes. Let stand 10 minutes before serving. Top as desired.

  • Substitute : Soft Taco Dinner Kit with:  1 pouch Old El Paso* Taco Seasoning Mix and 1 pkg Old El Paso* Medium (12 count) Soft Flour Tortillas.
  • Make Ahead: Can be made up to 24 hrs, refrigerate and add 10 minutes to bake time.
  • Variation: Add frozen or canned corn (1 1/2 cups/375 mL) to the beef mixture instead of green peppers.

No nutrition information available for this recipe

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