Mexican Lasagna

Mexican lasagna
  • Medium
  • 50 Minutes
  • Beef
  • Serves 6
  • Bakes
You Mexi-Can transform your taco kit with this simple make ahead Mexican lasagna!


  • 1 lb (500 g) lean ground beef
  • 1 green pepper, cut into thin strips
  • 1 jar (650 mL) Old El PasoTM Thick N' Chunky Salsa
  • ½ cup (125 mL) water
  • 1 Old El PasoTM Soft Taco Dinner Kit
  • 3 cups (750 mL) shredded Cheddar cheese
  • 1 can (200 mL) sliced ripe olives, drained (optional)
  • Your favourite toppings (sour cream, guacamole)


  • Heat oven to 375°F (190°C).  Grease 9-inch (22.5 cm) square baking dish. 

  • Brown ground beef in large skillet; drain.  Add green pepper, salsa, water and taco seasoning and taco sauce from kit.  Bring to a boil; reduce heat and simmer uncovered for about 8 minutes.

  • Place 4 tortillas in bottom of baking dish, overlapping to fit.  Top with one third beef mixture, one third cheese and one third of olives (if using).  Repeat layers twice.
  • Bake uncovered 30 minutes.  Let stand 10 minutes before serving. Top as desired.

Expert Tips

  • Substitute :  Soft Taco Dinner Kit with:  1 pouch Old El Paso* Taco Seasoning Mix and 1 pkg Old El Paso* Medium (12 count) Soft Flour Tortillas.

  • Make Ahead:  Can be made up to 24 hrs, refrigerate and add 10 minutes to bake time.

  • Variation: Add frozen or canned corn (1 ½ cups/375 mL) to the beef mixture instead of green peppers.