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!