For some reason there’s been many people landing here via a search for “Mexican Lasagna”. They arrive only to find I have none. It is for all of the anonymous “Mexican Lasagna” searchers I post this:

Easy “Taco” Lasagna:

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
• 2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
• 6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend

DIRECTIONS
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the black beans and tomatoes. Simmer, uncovered, for 10 minutes.

Place two tortillas in a greased 13-in. x 9-in. x 2-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.
Yield: 9 servings.

This came from a Quick Cooking Magazine, I always alter it a little to fit the situation and have even made it with lasagna noodles. Whenever and however I make it it’s always a big hit at potlucks. Lately I prefer using homemade refried beans instead of canned, perhaps I’ll share that recipe later…

The above recipe would be good served with my Fiesta Spanish Rice, Cilantro Sour Cream, or even my Colorful Black Bean Salad.
Of course if you have an aversion to black beans like my dear friend Janae you could leave them out of any of the above recipes except of course the Black Bean Salad which simply wouldn’t work without it’s namesake.

For those of you searching for a “low fat Mexican lasagna” Here’s you a recipe from Light & Tasty Magazine

This one from The Taste of Home Ground Beef Cook Book sounds pretty tasty as well.