I love the idea of using chopped mushrooms to replace some of the ground beef. This Mexican lasagna looks great!


  • 1 tbsp olive oil
  • 1 pound ground beef
  • 1/2 pound mushrooms, finely chopped cremini or white button mushrooms
  • 1/2 cup white or yellow onion, diced
  • 1 garlic clove, minced
  • 2 tbsp taco seasoning
  • 1 can fire roasted tomatoes (14.5 oz)
  • 1 can tomato paste (6 oz)
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 6-8 soft flour tortillas, sliced in half
  • 1 can black beans (14.5 oz), drained
  • 2 cups Mexican cheese blend or blend of cheddar, colby, and Monterey Jack
  • 2 tbsp cilantro, chopped (optional)
  • 1/2 cup sliced black olives (optional)
  • sour cream (optional)


  1. Preheat oven to 350 degrees F. 
  2. Grease a 9" x 13" glass baking dish with butter, oil, or cooking spray. Set aside.
  3. In a large nonstick skillet, heat olive oil over medium-high heat. Add the ground beef, mushrooms, onions, and garlic and cook until meat is fully cooked. Stir in taco seasoning. Turn off heat. 
  4. sauteeing mushrooms and meat
  5. In a medium bowl, mix fire roasted tomatoes with tomato paste, salt, and pepper.

Layering the Mexican Lasagna

  1. Start with the tomato mixture, just enough to cover the bottom of the pan.
  2. Then add a layer of tortillas so they just overlap at the ends, with the cut (straight) sides facing out and touching the sides of the pan. 
  3. Top with a layer of beans, then the meat & mushroom mixture, and cheeses.
  4. Mexican Lasagna cheese layer
  5. At this point, you can add a sprinkling of black olives and chopped cilantro if you'd like. Or, you can leave them out - it's up to you!
  6. Repeat layers until you reach almost the top of the pan (you may need more or fewer tortillas, depending on how you layer them), ending with a generous sprinkling of cheese. 
  7. Mexican Lasagna layered in pan
  8. Bake uncovered at 350F degrees for 30-45 minutes (mine's done around 40 minutes), until the cheese has melted. 
  9. Optional: slice into squares and serve with sliced olives, garnish with chopped cilantro, and serve with a dollop of sour cream. 
Source of MEXICAN LASAGNA Recipe @