Easy Beef Mexican Lasagna – Freezer Meal

Easy Beef Mexican Lasagna – it’s a Taco Tuesday favorite with layers of seasoned ground beef, flour tortillas, black beans, salsa and mounds of melted cheese. A freezer meal that’s ready to just pop in the oven!

At Must Love Home we LOVE no fuss dishes, like this Beef Mexican Lasagna freezer meal, to make meal planning simple. There is nothing better than a horde of freezing meals just waiting for you when you just don’t have time to get to the grocery store or cook from scratch.

We have freezer meals at least once a week around here – it’s a rule.

Ingredients to Make Beef Mexican Lasagna

• Ground Beef – we use 85% lean ground beef to avoid draining excess fat while cooking.
• Taco Seasoning – use 1 packet or make your own Homemade Taco Seasoning.
• Minced Dried Onion – adds flavor and texture!
• Garlic Powder – for more garlic flavor!
• Canned Black Beans – drain and rinse the beans before using!!
• Canned Corn Kernels – canned corn is easy to keep in the pantry for when you need it. Be sure to drain the corn before using. Frozen corn can be substituted and doesn’t need thawing first.
• Salsa – for lots of flavor and added moisture.
• Red Enchilada Sauce – we love to make our own using our easy red enchilada sauce recipe. It’s totally delicious and has no added flour.
• Flour Tortillas – we used 8-inch size tortillas. You an use larger or smaller tortillas and tear them to fit if needed.
• Cheese – what would lasagna be without cheese! Shredded Mexican blend is perfect for this meal, but cheddar is a great substitute.

Make The Filling:

1. Lightly spray 9 x 13 pan with non-stick cooking spray. These heavy duty aluminum pans with foil lids are our favorite.
2. In a large skillet, brown the ground beef until no longer pink. Add the taco seasoning, minced onion, garlic powder, salt and 2/3 cup water. Stir to mix, bring to a boil, then simmer until water is evaporated. Stir occasionally while cooking. Remove from heat.
3. To the meat mixture, stir in black beans, corn and salsa. Set aside.

Assembling the Beef Mexican Lasagna Freezer Meal:

Pour 1/3 of the enchilada sauce in bottom of foil pan, spreading out with a spoon to cover. Lay 2 tortillas over the sauce, overlapping the edges to fit.

Spoon over 1/2 of the beef mixture, then sprinkle over 1 cup of the cheese.

Lay 2 more tortillas over cheese, overlapping to fit. Spread with another 1/3 of the sauce, then remaining meat mixture and 1 cup of cheese.

Add the final layer by laying remaining two tortillas over the cheese, then spread remaining sauce over the tortillas and sprinkle on remaining 1 cup of cheese.

Cover pan tightly with aluminum foil lid or piece of foil. Label then wrap entire pan tightly in plastic. Freeze for up to 3 months. Thaw overnight in refrigerator before baking.

?We don’t recommend baking from frozen. The outer edges may burn before the center of the meal is heated thru.

To Bake After Thawing:

1. Preheat oven to 350F/180C. Remove wrapping from thawed meal. Place on center rack of the oven on baking sheet (if using an aluminum pan).
2. Bake for 1 hour to 1 hour 15 minutes or until heated thru, bubbling and cheese is melted.

?TIP – thawed meal will be cold from the refrigerator and will take more time to heat thru than if you baked right after prepping the meal.

To Bake Right Away

Preheat oven to 350F/180C. Place covered pan on center rack of oven and bake for 50 to 60 minutes until heated thru and cheese is melted.

Whether it’s herb chicken drumsticks, Korean barbecue beef or ranch ham hash brown bake we have you covered for simple freezer meal suppers. Check out our Freezer Meals collection to see them all.