Go Back
–+ servings
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

Beef Mexican Lasagna - Freezer Meal

462kcal
5 from 8 votes
Share Print
Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
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.
Servings 8
Course Dinner
Cuisine Mexican

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

Equipment

Instructions

  1. Lightly spray 9 x 13 pan with non-stick cooking spray.
  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. To the meat mixture, stir in black beans, corn and salsa. Set aside.
  3. 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.
  4. 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.
  5. 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:
  1. 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:
  1. 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.

Nutrition

Serving1sliceCalories462kcalCarbohydrates42gProtein32gFat19gSaturated Fat11gCholesterol80mgSodium1576mgPotassium734mgFiber8gSugar7gVitamin A1221IUVitamin C5mgCalcium372mgIron4mg

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.

Tried this recipe?

Let us know how it was!