Mexican Lasagna

This super simple recipe has become my favourite variation to the sometimes time consuming Italian version. I make this at least once a month and freeze half for my work day lunches/dinners.


1 lb. lean ground beef or turkey (I use vegan crumbles)

1 pkg. taco seasoning (or make your own as I do)

1 can kidney beans, rinsed

1 can black beans, rinsed

1 jar salsa

4 to 5 large tortilla wraps

Shredded cheese


  1. Preheat oven to 400 degrees F. Prepare a 9 X 13 pan with light olive oil to prevent sticking.
  2. In a fry pan, cook ground meat until brown. Add taco seasoning and 1/4 cup of water; let simmer for about 10 minutes or until water is fully absorbed into the meat.
  3. While meat is simmering, in a large bowl mix together beans and salsa. Then add the meat when it is done. Mix together well.
  4. In the oiled pan, spoon in half the bean/meat mixture – covering the entire bottom of the pan.
  5. Cut 3 tortilla wraps in half and put on top of the first layer of the bean/meat mixture – similar to laying lasagna noodles. Cover with shredded cheese.
  6. Repeat the above steps with the remaining bean/meat mixture and tortillas. Top with shredded cheese.
  7. Cook for 20 to 22 minutes or until the cheese is golden brown. Allow lasagna to set for 10 minutes before cutting. If desired, serve with a dollop of sour cream.


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