Mexican Lasagna

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Mexican Lasagna

Cooking with Teresa Online Cookbook & Meal Planner Mexican Lasagna

Mexican Lasagna

Prep Time 15 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Dish
Cuisine Mexican
Servings 8


  • 2 whole Jalapeno Peppers seeded and chopped
  • 3 cloves garlic minced
  • 1/2 whole Onion finely chopped
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 2 cups Shredded Beef
  • 3 cups Red Sauce
  • 1 can Black Beans
  • 3 whole Avocado
  • 1/4 teaspoon Salt
  • 1 teaspoon Lime Juice
  • 9 6 inch Corn Tortillas
  • 2 cups Monterrey Jack Cheese shredded
  • 4 Green Onions sliced
  • 1/2 cup Cilantro finely chopped


  • Add cooking spray to a non-stick skillet, and heat over medium high heat. Stir in jalape├▒os, garlic and onions cook until onions are softened.
  • Add in cumin, chili powder, 1/2 teaspoon sea salt and black pepper. Cook 2-3 minutes, until fragrant.
  • Stir in beef, crushed tomatoes and beans; heat all the way through.
  • Remove skin and seed from 2 avocados and mash. Mix avocados together 1/4 tsp. sea salt and lime juice, and set aside.
  • Slice tortillas into strips 2-3 inches wide. Spoon 1/3 of meat sauce mixture onto bottom of a lightly greased casserole dish and top with a layer of tortillas.
  • Spread a layer of mashed avocado across tortillas, 1/3 meat mixture and sprinkle with 1cup shredded cheese. Top with another layer of tortillas, mashed avocado and remaining meat mixture.
  • Slice remaining avocado and layer across the top, sprinkling with remaining cheese, and bake at 350┬░ for 30 minutes.
  • Allow lasagna to sit for 5 minutes before slicing. Serve topped with green onions and fresh cilantro

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A little bit about Teresa 

Teresa is a Web Designer and Web Design Coach with a long lasting love of food. From healthy and energizing to indulgent decadence there is something for everyone. 


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