Mexican Lasagna

Food & Home, Rachel Maria's Recipes

Scott and I both love Mexican Food. It’s one of my favorite ethnic foods eat and cook. Recently, I made what you’d call a Mexican Lasagna. It had layers, sauce, and cheese. Similar to Italian style lasagna. But with soft tortillas, taco-flavored beef, and sharp cheddar cheese. Since I host a few holiday dinners at the house, it’s nice having some easy and delicious recipes like this one on hand!

It’s such a busy time of year. Between shopping for holiday gifts, sending out cards, baking, delivering cookie trays, and gearing up to host dinners… Sometimes the last thing I want to do is cook an entire weekday dinner!

I’m so grateful that there are easy meals to prepare like this one. As an Italian, you know that I love lasagna! So, of course, I had to make it with Mexican food and flavors. I honestly didn’t expect it to taste this delicious!

Chase likes rice and cheese. Beans and meat are hit and miss. But, I have a feeling he will be eating this soon. (He’s in that typical toddler fussy stage!) And, I can’t determine who loves this Mexican Lasagna more, between Scott and me. Trust me, friends. It’s THAT GOOD!

Mexican Lasagna

Aside from being absolutely delicious, this Mexican Lasagna is the perfect “make-ahead” meal. It’s quick and easy to make. I usually have these ingredients on hand! But, what I really love, is that it tastes even better on Day Two! That can be really convenient for busy moms.

mexican lasagna

If you are the Hostess with the Mostest (or wannabe)…This Mexican Lasagna is perfect for several occasions. A few examples…

  • The next time you are bringing a hot meal to a friend
  • A Pot-luck Dinner
  • The week before or after hosting a huge holiday, like Christmas!
  • Any night of the week you want to serve something everyone in the family will love!
Mexican Lasagna
Nothing wrong with serving Mexican Lasagna with Italian wine!

Feel free to check out a few of my other recipes, like my Sweet and Sassy Chili and my Paleo Chicken & Shrimp Fried Rice.

Rachel Scheyer

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