Mexican Lasagne ~ Small Batch

Casseroles, Mexican Inspired Recipes, Recipes by Gina / Tuesday, October 31st, 2017

Mexican Lasagne, made in a small batch version.  All I can say is Yummy, Yummy, Yummy!! This is such an easy and versatile recipe. This is a fairly basic recipe, but it’s oh so satisfying and tasty. It fits, just barely, into an 8×8 inch casserole dish. If you are going to add anything extra to it (and I do mean anything), you will definitely need to make it in a 9×9 inch pan. My two goofballs are not very fond of leftovers, so I’m trying to make things we can eat once and be done, or possibly have leftovers for someone’s lunch or snack. This is perfect for 3-4 people and it is also very, very easy to make. Brown some meat and onions, add your spices, divide your layers, assemble, bake, and BOOM – done! I use Old ElPaso Taco Seasoning – It is my families favorite, especially the hot and spicy version.  Use your favorite style and brand.  Since we live in the mountains, fresh veggies are hard to come by. I make use of my favorite canned tomatoes – Del Monte Diced Tomatoes with Green Chillis. I set aside about 1/4 – 1/2 of the larger pieces to go on the top.  They really are extraordinary and add a whole nother layer of flavor and texture. Serve with your favorite taco toppings, such as sour cream, guacamole, lettuce or even extra cheese, and you have a fabulous and easy meal.


Mexican Lasagne ~ Small Batch

Delectably easy.  A smaller version of Mexican Lasagne that is big on flavor. 

Course Main Course
Cuisine Casserole, Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Gina


  • 1 1/2 lb Hamburger Meat lean
  • 1/2 cup Yellow Onion diced
  • 1 pkg Taco Seasoning - hot and spicy Old El Paso
  • 1 15 oz can Tomatoes with Green Chilis
  • 1 15 oz Spicy Refried Beans
  • 8 oz Cheddar Cheese - sharp freshly shredded
  • 2/3 cup Water
  • 1 pkg of 12 Tortilla Shells Soft


  1. Pre-heat over to 400 degrees

  2. Semi drain tomatoes, adding the juice to the 2/3 cup water.

  3. Reserve about 1/4th to 1/2 of the larger pieces of tomatoes.  Using your hands or a pair of scissors, break remaining tomatoes into very small pieces.  

  4. Using a medium sized skillet, brown the meat, and onions over medium-high heat.  This takes about 5-10 minutes until meat is browned and onions are softened.  

  5. Drain well.

  6. Add Taco seasoning, and water with the reserved tomato juice.  

  7. Let simmer for about 5 minutes or so, until all water is incorporated.   Add crushed tomatoes and heat for a few more minutes.

  8. Divide meat mixture into fourths.  Divide the shells, cheese, and beans into thirds.  

  9. Put 1/4 of the meat in the bottom of an 8x8 inch casserole dish.

  10. Top with 3-4 shells.   Tear or cut the shells in half, and place the round edge towards the center with the long edge against the edge of the dish.  

  11. Add 1/3rd of the beans to the top of the shells and spread with the back of a spoon to cover.  Top beans with 1/4th of the meat and then with 1/3 of the cheese.

  12. Repeat two more times.  I had to use the back of a spatula to press the mixture down.  

  13. Cover very loosely with foil (or cheese will stick) and bake for about 30 minutes.

  14. Remove foil and bake for another 10-15 minutes until cheese is thoroughly melted and browned.   

  15. Let rest for about 5 minutes, letting the flavors mingle.

  16. Top with reserved tomatoes and any of your other favorite toppings, such as shredded lettuce, black olive slices, sour cream, avocado or guacamole.  

Recipe Notes

This fits, just barely into an 8x8 inch pan. If you add anything, and I do mean anything, swap over to a 9x9 inch pan. Cook the same. You could use a can of black beans instead of the refried ones. You could also add a can of Mexican corn or even some rice. This will stretch it out several servings, so keep that in mind. You could reserve 1/2 of the beans and 1/2 of the rice and make some wonderful Shrimp Enchiladas!! Enjoy
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