Best Mexican Lasagna Recipe

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Mexican Lasagna has big, bold flavors! Zesty ground beef, Mexican cheese, and black beans are layered between tender lasagna. It’s a winning combination of my favorite foods and Taco Tuesday just got a whole lot better.


Monday’s are for getting back into the flow of the workweek. Tuesday’s are for tacos and Mexican Lasagna. Yep – I combined two of my favorites – Lasagna and Spicy Ground Beef – to create a masterpiece worthy of any Taco Tuesday night.

My Mexican Lasagna features layers of spicy ground beef, black beans, Mexican cheese, and tender lasagna. My secret ingredient is Pace® Chunky Salsa Medium. Pace® has a bold kick of flavor and is made with the freshest ingredients.

For your convenience, you can hover over the photo below to click through and purchase the items! 

You’ll always find Pace® Chunky Salsa and Pace® Picante Sauce hanging out in my fridge. Taco Tuesday wouldn’t be the same without America’s Favorite Salsa for Tacos.

When I first created this dish and added it to my Taco Tuesday menu, I invited the entire family over. I thought they’d be leftovers for the next day. Before the meal was over, my grown kids were calling dibs on the leftovers, just like they did when they were younger. 

Slice of Mexican Lasagna

Taco Tuesday Calls For A Little Southwest Flair

Whenever I host Taco Tuesdays, I like to add a little southwestern flavor to my table. An adorable table runner, a set of dishes that were passed down to me from my grandmother and a few succulents sets the mood for some good food, good fun and good times. 


How To Make Mexican Lasagna

Walmart has everything you need to make Mexican Lasagna. I found the Pace® Chunky Salsa on the spice aisle at my local Walmart. 


  • Gather The Ingredients for Mexican Lasagna

I like to gather all the ingredients for my recipe before I start browning the meat. Cooking dinner is so much easier when I’ve got everything together. 


  • Make the Meat Sauce

Brown two pounds of ground beef and a diced onion over medium-high heat until no longer pink. Drain the beef and onion mixture.

Add  1-1/2 cups of Pace® Chunky Salsa Medium.


Helpful Hint: Buy two jars of Pace® because you will want to have plenty on hand to serve alongside the lasagna. 


Add one can of undrained black beans. Stir until combined.


  • Boil the Pasta

Cook the pasta according to the package directions. You’ll need nine sheets. After I boil the pasta and drain it, I lay the sheets flat on a baking sheet sprayed with cooking spray. That way, the pasta doesn’t get clumpy. 

  • Assemble the Mexican Lasagna

Spread a thin layer of meat sauce on the bottom of the baking dish.


Place three lasagna sheets on top of the meat sauce.


Spread another layer of meat sauce. Then add a layer of shredded Mexican cheese.


Repeat two more times. Top with cheese. 

  • Bake the Mexican Lasagna

Bake the Lasagna, tightly covered in foil, for 20 minutes at 375ºF. Remove foil and bake for 15 minutes. Let rest for 10 minutes before cutting into squares to serve.

Helpful Hint: Spray the underside of the foil before covering the lasagna pan. That way, the melted cheese will stay on the lasagna and not stick to the foil. 


Mexican Lasagna

Mexican Lasagna

Yield: 12 Servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Additional Time: 10 minutes
Total Time: 1 hour 5 minutes

Mexican Lasagna brings my two favorite flavors together. This easy dish is another family favorite.


  • 2 lbs. lean ground beef
  • 1-1/2 cups Pace® Chunky Salsa Medium
  • 1 medium onion, chopped
  • 1 Tablespoon Chili powder
  • 1/2 Tablespoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 can black beans, undrained
  • 2 cups shredded Mexican cheese


  1. Place ground beef and chopped onion in a large skillet until browned, stirring occasionally and breaking up the meat. Drain in a colander.
  2. Add Pace® Chunky Salsa medium, black beans, and seasonings. Simmer for 5 minutes, stirring occasionally.
  3. Cook lasagna sheets according to the package directions, stirring occasionally to keep from sticking. Drain. Lay the sheets on a baking sheet or aluminum foil until needed (to keep them from sticking together.)
  4. Spray a 13x9 baking dish with cooking spray.
  5. Spread a very thin layer of the meat sauce on the bottom of the pan. Top with three lasagna sheets. Add another layer of meat and top with cheese. Repeat two more times, ending with meat and cheese.
  6. Bake, covered tightly with foil, for 20 minutes. Remove foil and bake for 15 minutes. Let rest 10 minutes before serving.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 226 Total Fat 9g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 4g Cholesterol 67mg Sodium 617mg Carbohydrates 10g Net Carbohydrates 0g Fiber 4g Sugar 2g Sugar Alcohols 0g Protein 25g
Make sure you try my Mexican Lasagna on Taco Tuesday. Because Tuesdays are for Tacos. Tacos are for Pace®. 

About Alli

Southern, Morning Person, Jesus Girl, Frugal Party Planner, Writer/Blogger, Mom, Nana, Wife, Beach Bum Wannabe - Let's Have a Party!


  1. Love this recipe!

  2. I have never tried Mexican lasagna before. I’m intrigued. I bet we’d like it since we gobble up Mexican food. I’ll try this one night!

  3. It does look like an awesome recipe. It is great to fuse the Mexican and Italian to make a special meal like this.

  4. ive always wanted to make something like this for my family and this recipe looks delicious- cant wait to add it to our weekly menu

  5. I love Mexican lasagna! I haven’t made it in forever but I need to add it to the meal plan for this month.

  6. I love how you set the table! It looks like a delicious recipe!

  7. This is a fun dish to make for your family. I love pasta and I know I would like these flavors all wrapped up in a pasta noodle. Yummy!

  8. This beautiful Mexican lasagna looks so darn scrumptious! My mouth is watering just looking at these delicious images. I absolutely love that this recipe uses Pace. In my family, it’s a pantry staple!

  9. Ooh.I love everything Mexican! This Mexican Lasagna Recipe looks really mouthwatering! Will definitely try making this.

  10. I just heard what the recipe is called and I already loved it. I am a huge fan of Mexican and Italian cuisines. This makes me really happy tho.

  11. I’ve always wanted to try making lasagna from scratch. I was just telling my SO it should be a part of our meal plan for next week.

  12. I love lasagna, but I have never had Mexican lasagna before. We do love Mexican food too. I bet that lasagna is good especially with that salsa.

  13. This looks delicious! We do taco Tuesday every week for my young kids and I’m always looking for ways to change it up (try getting a 4 year old to eat taco salad 🤦‍♀️) – this looks like it would be a huge hit! Looking forward to trying it next week!!

  14. I never say no to lasagna! I am sure that this one will be a new favorite in our house!

  15. I love having lasagna. I have never made a Mexican lasagna before though. This looks like it would be amazing. I’ll be trying this the next time I make lasagna.

  16. This is one of my favorite foods! I make it more than regular lasagna.

  17. We are a hug Tex-Mex family and Tuesdays are almost always Taco Tuesday. I love marrying the ease of lasagna with yummy taco meat. My mouth was literally watering while I read this!

  18. That looks amazing and gives me a bunch of ideas. Taco lasagna? Could you come up with a recipe based on that? I’ve pinned this and will definitely give this a try.

  19. Mary Achilich says

    I’ve been making a similar Mexican casserole for many years. I use a taco seasoning packet and pasta bow ties to save time. I usually add some chopped peppers with the onions. A family favorite!!

  20. Love this idea. This looks and sounds so yummy, I am going to be making this myself.

  21. The ingredient list does not include Mexican Cheese called for in the recipe. You may want to edit.

  22. Ingredient list still doesn’t call for Mexican cheese but thankfully I remembered this while shopping for the other ingredients. Also there is inconsistency within your article and the directions. You say in your article to bake uncovered for 15 mins but the directions at the bottom say 10… which is it? I also, I bought over two pound of chopped meat and made a thin layer of the meat in the baking dish and I still ran out of meat and now I’m left with 3 cooked lasagna sheets and no more meat. I followed the directions to a T so something isn’t right… other than that I am looking forward to trying this once it’s done baking.

    • I just checked and the ingredient list in the recipe card and it does have the 2 cups shredded Mexican cheese listed. Make sure you use a very thin layer of meat on the bottom – just enough so that the pasta sheets don’t stick.

  23. Sorry, I printed the ingredient list prior to you editing it and see it is fixed now.

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