This 21 Day Fix Mexican Lasagna is one of my family’s all time favorite meals! And it makes great leftovers for lunch, too!
Confession #67 – There’s something about snowstorms that make me hungry.
Oh – and they also make me drink a lot of wine.
In other words, I might be slightly over my yellow count after this weekend’s blizzard.
And that’s why recipes like this one are SO important. Cheesy, delicious comfort food that is only ONE yellow. In my current challenge group (which is totally amazing, by the way), this Mexican Lasagna recipe is all the rage. And what better time to try it than during a blizzard?
Except when I looked at the recipe, the container count seemed off…and there was definitely more than ONE yellow there.
I thought about just recalculating the recipe and making it as is…but then I poured another glass of wine and realized I need to do something.
So I fixed it. I cut out some of the tortillas and used less refried beans, hoping that it wouldn’t change much of the overall taste. I even squeezed in some corn for color. I haven’t had the original, but my true ONE yellow version of this Mexican Lasagna was absolutely delicious and the perfect meal after shoveling 30+ inches of snow from the driveway.
Ingredients for Mexican Lasagna
- bell peppers – I tend to use green bell peppers because my daughter is picky and will only eat the green ones, but you could use a green and a red (or orange or yellow) to add more color and flavor.
- onion – White or yellow will work.
- lean ground sirloin or regular lean ground beef– Or protein of your choice. Ground turkey and shredded chicken are delicious in this dish!
- taco seasoning – Check out my Salt Free Taco Seasoning recipe!
- shredded cheddar cheese – Monterey Jack or a nice Mexican blend work great as well!
- refried beans – The taste and texture of the refried beans really completes the recipe.
- corn – This adds color and texture to the dish.
- diced tomatoes with green chilis – AKA Rotel – I love the blend of tomatoes and chilis and that you can choose mild or hot depending on your preference! Just note – the original Rotel has a definite kick, so be sure to choose the mild if you don’t want spice.
- olive oil cooking spray – Or any light oil spray you have on hand.
- gluten free corn tortillas – You can use flour tortillas if you don’t need gluten free, cut them in half so you end up with 16 pieces total.
- optional toppings – cilantro, diced avocado, diced jalapeno, cilantro lime yogurt sauce
I also kept it to less than a full blue…because, really, this needs to be topped with avocado. Trust me. And some fresh cilantro, jalapeno, and cilantro lime yogurt sauce doesn’t hurt, either!
Can Mexican Lasagna Be Frozen?
It sure can! You can freeze this casserole before or after baking. If freezing leftovers, wait until it cools completely and store in a freezer safe container for up to 2 months. You can even cut it into individual servings and freeze for a meal prep.
If freezing before baking, assemble as you normally would (letting everything cool) minus the cheese. Store in a freezer safe container for 2 months. When ready to serve, let thaw in the fridge completely, add the cheese and bake as directed.
For regular storage of leftovers, simply store in the fridge in an airtight container for up to 3 days.
Are There Variations to This Recipe?
Of course! Shredded chicken or ground turkey can be used instead of the beef. If you aren’t a fan of refried beans (I get it, they can be an acquired taste), black beans are a great substitution.
More Mexican Flavored Inspired Recipes:
Want to make dinner planning a breeze? Check out my eBooks on Etsy with delicious and easy FIX approved recipes, full grocery lists, and prep tips to keep your time in the kitchen to a minimum!
21 Day Fix Mexican Lasagna
- 2 bell peppers
- 1 medium onion
- 1 1/2 lb lean ground sirloin beef, or other ground protein
- 2 tablespoons salt free taco seasoning
- 1 1/3 cups shredded cheddar cheese
- 3/4 cup refried beans
- 1/4 cup corn
- 10 oz mild Rotel
- Olive oil cooking spray
- 8 gluten free corn tortillas cut in half
- Sliced avocado or guacamole
- Diced jalapeno
- Greek yogurt
- Preheat oven to 375 degrees
- Dice the peppers and onions. Heat olive oil in a large skillet and add diced peppers and onions and cook until tender. Remove from the skillet and set aside.
- Brown your ground meat in the skillet until cooked through. Add Rotel, cooked onions and peppers, corn, and southwest seasoning to the meat. Simmer for a few minutes.
- Spray the bottom of a 9×13 pan with cooking spray. Line the bottom of the pan with 8 tortilla halves and spray tortillas with a bit more cooking spray. Then spread with half of the refried beans, then layer 1/2 of the meat and vegetable mixture over top.
- Layer the remaining 8 tortilla halves on top of the meat mixture and repeat the directions above.
- Sprinkle the shredded cheese evenly over the top.
- Bake at 375 for 30 minutes, or until heated through and cheese is hot and bubbly.
- Top with optional diced jalapeños, fresh cilantro, avocado, Greek yogurt and a squeeze of lime and enjoy!
I seriously don’t know how you do it!! Everything on your website is worthing making multiple times and this is no different. Your recipes make my life so much easier. I am not following the containers strictly, so I did add a light cheese between layers and added two extra corn tortillas to try to make it more lasagna like-the extra cheese was a good choice, but not the extra tortillas, they were unnecessary. As for toppings I used jarred jalapeños, avocado, greek yogurt and a sprinkle of lime juice. I think the avocado and lime juice really enhanced the flavors and wouldn’t leave them out when I make this again. I am going to share this recipe with my group, who I am sure are sick of me sharing all your recipes . 🙂
Easy, filling, and delicious. I don’t think it’s necessary to spritz the tortillas with oil. I added cilantro and a spoonful of Greek yogurt on top, and some avocado. I would make this again!
These are perfect additions! Thank you for the feedback!
Could you make this recipe up ahead of time? Meaning prep the lasagna in the morning and then bake it in the evening for dinner or do you think the tortillas would get soggy?
Yes, totally fine to make ahead! It works great to prep for the freezer too. In either case prep it, don’t bake it, then (thaw if necessary and) bake when you want to eat it!
Carrie Dunning says
Go. Make. This. Recipe. NOW! Omg, you won’t be disappointed. Definitely one of my top 3 favorite casserole recipes of all time! I make it at least 2 times per month and I love how it’s great for meal prep- so easy to just reheat by the slice in the microwave. We love to top ours with some nonfat plain Greek yogurt, sliced black olives, and a drizzle of taco sauce.
You made my whole day, Carrie!
This is one of my favorite recipes to make! The whole family loves this recipe!! Just wondering if the container counts change at all if you use the extra thin tortillas? My understanding is that you can have 3 of the extra thin corn tortillas for one yellow. That’s all I buy now! But don’t want to mess up my container counts!
I’m confused about the blue container, wouldn’t the cheese be counted as blue?
Yes, it is! I’ll fix the wording. It counts as 1 blue when using both the cheese AND avocado.
This is our absolute favorite 21DF recipe. How is there no blue with the cheese??
Yay! There is blue- I’ll fix the wording. It counts as 1 blue when using both the cheese AND avocado.
100% 5 stars all around. Every time I think I’ve found my favorite, I try a new recipe. My husband voluntarily said he liked it and my Mother in Law said it was tasty (which is a big deal). Everyone went for seconds….soooo good.
This would be a great dish for entertaining guests too. Can’t wait to try the leftovers tomorrow for lunch!!
Lenore Shorter says
Made this tonight. Absolutely fantastic. I am a bit confused on the container count though.. how do you figure this is only 1 yellow? I am not good at this 21 day fix stuff unless i keep it plain Jane which I’m am over , so i am trying to figure it all out. Thanks for any input.
Hi! So if you add up all the yellows – 4 yellow for the tortillas, and 2 yellows for the beans/corn, you get 6 yellow. And if you divide that by 6 servings, you get 1 yellow per serving! Yay!
I made this last night and it was amazing! Definitely a new favorite for the rotation. Thanks!
Yay!! Thank you so much, Jessica!!
Could you freeze this? I’m guessing just bake longer, but wondering if you’ve ever done it. Thanks!
Yes! It freezes well – prepare, but don’t bake before freezing! Then, yes – it might take a little longer to bake, but not much.
Mexican Lasagna in picture looks like more tortilla than 8 halfs.
want to make this following your recipe
Also where can we find the cilantro yogurt sauce
Hi Elaine – it’s 8 tortillas, cut in half. So 16 halves. Also – here is the yogurt recipe! Mix plain Greek yogurt with a tsp of cumin, chopped cilantro, and the juice of one lime. And that’s it!
Jill Haltom says
How much Greek yogurt? 1 cup? 1 red container?
I would do 1/3 cup to make it a perfect 1 RED serving.
Is there a recipe for the cilantro yogurt sauce?
Kerri Bachand says
I have made a similar sauce with greek yogurt, fresh lime juice, a little garlic and sriracha. I didnt add cilantro, but you totally could.
Hi, how did you measure out your portion? Did you actually fill up 1 yellow, 1 green, 2/3 red? I never know how to figure the portion sizes on recipes when they are all mixed together.
I actually measure everything while I am cooking, and then do some quick math to figure it out…so in this case, you should divide your pan into six equal portions. Does that make sense?
I would love it if you started sharing any “math” you do to calculate poriton sizes. I’m never sure how many servings your recipes make.
Sure! The servings/serving size should always be at the top of the recipe card…
Halle Hammond says
Could I substitute a soy based vegan beef crumble for the protein in this? LOVE this recipe the Way it is but have recently switched over to pescatarianism. 🙂
I don’t see why not!
Hi hallie! I know my response is a year late, however I wanted to let you know that most often I make this recipe using either Beyond Beef or Impossible plant-based “meat”. We love the way it turns out every time!
Jamie Stanton says
I love every recipe you have. Made this tonight – and no surprise -it was delicious!! What I love about your recipes is that they are family-friendly. My kids and husband enjoy them just as much as I do!
SO awesome!! This is the ultimate compliment, lol! Healthy recipes fit for a FAMILY! Thank you so much!
I’m looking for a cauliflower pizza crust recipe that you can hold and eat like pizza. I’ve tried 2 different ones that didn’t really turn out. any suggestions?
Hey! I feel your pain…I haven’t gotten this quite right, either. And I don’t post any recipe unless it’s pretty near perfect, lol. I’ll keep looking and working on this :).
Yum! I must make this! I’m thinking of spritzing with the cilantro and roasted onion olive oil. Thank you for sharing!
LOVE that idea! I need to restock on my Bodacious oils!!