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Mexican Beef Lasagna

Mexican Beef Lasagna with Refried Beans and Cheddar

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Recipe Details


There is something magical about lasagna. We’re not sure if it’s the saucy filling, the cheesiness, or the many layers; but when it comes to comfort food, it’s the ultimate. This week, Chef Grace is adding a Mexican spin. Instead of pasta, she layers golden flour tortillas in a skillet with taco-spiced beef, refried beans, salsa, and Cheddar. Baked until bubbling and crisp, this is one surefire crowd-pleaser.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Grace

By Chef Grace

Nutritional info

  • Calories 1310
  • Protein 72g
  • Total Carb 99g
  • Total Fat 72g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • flour tortillas
    flour tortillas
  • lime
  • scallion
  • refried pinto beans
    1 can
    refried pinto beans
  • queso blanco
    2 ounces
    queso blanco
  • ground beef
    12 ounces
    ground beef
  • Mexican spice mix
    2 teaspoons
    Mexican spice mix
  • salsa
    3/4 cup
  • shredded Cheddar cheese
    4 ounces
    shredded Cheddar cheese
  • sour cream
    2 ounces
    sour cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheets
  • 10" medium ovenproof pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse all produce. Stack tortillas and cut into 4 equal wedges. Halve lime. Trim and discard scallion root and thinly slice, keeping whites and light greens separate from dark greens. In a medium bowl, stir together refried beans, 2 tablespoons water, and ½ teaspoon salt until smooth and spreadable. If you have a grater, grate queso blanco; alternatively, thinly slice for scattering over lasagna in Step 4.

  2. Bake tortillas

    Bake tortillas

    On 1 baking sheet, toss tortilla wedges with ½ tablespoon olive oil and ⅛ teaspoon salt to coat. Transfer half to a separate baking sheet. Arrange in a single layer and bake, rotating sheets halfway through, until beginning to crisp and brown, 4-6 minutes total.

  3. Cook beef

    Cook beef

    Heat ½ tablespoon olive oil in a medium ovenproof pan over medium-high heat. Pat beef dry with paper towel. When oil is shimmering, add Mexican spice mix, scallion whites and light greens, and beef. Season with ½ teaspoon salt. Cook, breaking up, until browned, about 5 minutes. Using a slotted spoon, transfer beef to a medium bowl. Wipe pan clean for next step.

  4. Assemble lasagna

    Assemble lasagna

    Once baked, carefully place 8 tortilla wedges in pan from beef (pan may still be hot) to cover bottom. Layer evenly with half of refried beans, half of beef, half of salsa, and ⅓ of Cheddar. Lay 6 tortilla wedges over cheese; continue layering remaining beans, remaining beef, remaining salsa, and another ⅓ of Cheddar. Finish with a layer of 6 tortilla wedges. Top with queso blanco and remaining Cheddar. Wipe bowl from beans clean; reserve for next step.

  5. Bake lasagna and make crema

    Bake lasagna and make crema

    Transfer lasagna to oven and bake until cheese is melted, beans are warmed through, and flavors have melded, 12-15 minutes. Meanwhile, in bowl from beans, stir together sour cream, juice of ½ lime, ⅛ teaspoon salt, and pepper as desired to combine. Cut remaining lime into wedges for serving.

  6. Plate Mexican beef lasagna

    Plate Mexican beef lasagna

    Divide Mexican beef lasagna between serving plates. Dollop with lime crema and garnish with scallion dark greens. Serve with lime wedges on the side. Enjoy!

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