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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!

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

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:

Layering mexican lasagna in foil pan for freezing.

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.

Layering mexican lasagna in foil pan for freezing.

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

Layering mexican lasagna in foil pan for freezing.

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.

Layering mexican lasagna in foil pan for freezing

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.

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

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.

Easy Mexican Beef Lasagna - it's a Taco Tuesday favorite with layers of seasoned ground beef, tortillas, black beans, salsa and mounds of melted cheese. A freezer meal that's ready to just pop in the oven! #mustlovehomecooking
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5 from 3 votes

Beef Mexican Lasagna – Freezer Meal

Easy Mexican Beef Lasagna Freezer Meal – it's a Taco Tuesday favorite with layers of seasoned ground beef, tortillas, black beans, salsa and mounds of melted cheese.
Course Dinner
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 462kcal

Click highlighted ingredients to buy them!

INGREDIENTS

  • 1 pound lean ground beef, at least 80%
  • 1 packet taco seasoning , 2 TBSP
  • 1 tbsp dried minced onion
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 can (15-ounce) black beans, drained and rinsed
  • 2 cups corn kernels, canned or frozen
  • 2 cups salsa
  • 1-1/4 cups red enchilada sauce
  • 6 medium flour tortillas, 8-inch size
  • 3 cups shredded Mexican blend cheese or cheddar

INSTRUCTIONS

  • Lightly spray 9 x 13 pan with non-stick cooking spray.
  • 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. To the meat mixture, stir in black beans, corn and salsa. Set aside.
  • 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.

To Bake Right Away:

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

To Bake After Frozen:

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

NOTES

Thawed freezer meal will be cold from the refrigerator and will take more time to heat thru than if you baked right after prepping the meal.
We don’t recommend baking this meal from frozen. The outer edges may burn before the center of the meal is heated thru.

NUTRITION INFORMATION PER SERVING

Serving: 1slice | Calories: 462kcal | Carbohydrates: 42g | Protein: 32g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 1576mg | Potassium: 734mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1221IU | Vitamin C: 5mg | Calcium: 372mg | Iron: 4mg

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

Did you make this recipe?Mention @mustlovehome or tag #mustlovehomecooking!
Easy Mexican Beef Lasagna - it's a Taco Tuesday favorite with layers of seasoned ground beef, tortillas, black beans, salsa and mounds of melted cheese. A freezer meal that's ready to just pop in the oven! #mustlovehomecooking

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3 Comments

  1. 5 stars
    I loved this post! I follow your blog fairly often and you are always coming out with some great recipes.

  2. Hi Long, thank you! I Love having a stack of these already made in the freezer…my boys are very happy when they see a pan of this thawing in the fridge. So glad you liked it!

  3. 5 stars
    This could not have been more delicious! My family devoured this!! Thank you so much for yet another wonderful recipe! This one may be one of my all-time favorites!!

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