Cheesy Mexican Lasagna - Kraft Recipes Top
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Cheesy Mexican Lasagna

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Total Time

6 servings

Sink your teeth into our Cheesy Mexican Lasagna tonight. This Cheesy Mexican Lasagna brings together all your favorite Tex-Mex flavors in a whole new way.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Brown meat in large skillet; drain. Return meat to skillet. Stir in salsa and seasoning mix; simmer on medium-low heat 10 min., stirring occasionally.
  • Spread 1/2 cup meat mixture onto bottom of 8-square baking dish sprayed with cooking spray; top with 2 tortillas. Cover with layers of 1/2 cup meat mixture, half the beans, 1/2 cup cheese and 2 of the remaining tortillas; repeat layers. Top with remaining meat mixture and cheese; cover.
  • Bake 30 min.; uncover. Let stand 5 min. Top with remaining ingredients.

Special Equipment Needed

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Serving Suggestion

Serve with a crisp green salad tossed with your favorite KRAFT Lite Dressing.


Prepare using KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 400
Total fat 21g
Saturated fat 10g
Cholesterol 65mg
Sodium 1190mg
Carbohydrate 30g
Dietary fiber 8g
Sugars 4g
Protein 22g
% Daily Value
Vitamin A 8 %DV
Vitamin C 6 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Kids loved it!!! This recipe is super easy. I did change a few things. I used white corn tortillas and retried beans. I mixed the beans in with the meat and it worked very well.
Date published: 2017-04-26
Rated 4 out of 5 by from Very tasty & can be made into individual servings I live alone, so when I look at larger recipes such as this, I look at if it can be made & portions frozen or easily reduced in size. This recipe works with the second option. I own a set of individual "Texas-size" muffin pans. I prepared the meat as described. Then I divided it into portions, reserving the other 5 in small freezer bags for another day. I cut 1 tortilla into 3 pie-shaped wedges for layering. I proceeded further as directed. Came out wonderfully. I did make 2 substitutions that are a matter of taste. I used corn tortillas because I find their texture preferable in recipes baked with sauce. I also used pinto beans rather than black beans for my flavor and texture preferences. As an extra note, if you do not wish to season an entire pound of ground beef with taco seasoning, I sometimes cook up a single portion of ground beef substituting a scant tablespoon of chili powder, a teaspoon of onion powder, 1/2 teaspoon ground cumin and a sprinkle of cornstarch as the meat cooks. The final product is very close to ground meat cooked with taco seasoning mix.
Date published: 2018-05-23
Rated 4 out of 5 by from Very good quick and easy I made this tonight I left out the black beans and added corn and sour cream it was awesome next time I think I will add black olives and cream cheese as well and maybe some Avocado.... yum :)
Date published: 2017-04-26
Rated 5 out of 5 by from Something the WHOLE family will eat With five kids (and four picky eaters), it's hard to find something everyone will eat. I doubled this recipe and everyone loved it. It was also really quick to make on a weeknight.
Date published: 2017-05-11
Rated 5 out of 5 by from MAKE IT I made this yesterday and it turned out great. Good if you want to eat something different and you have to feed a lot of people .
Date published: 2016-09-18
Rated 4 out of 5 by from Printing recipe Runner 61 in order to print, click on view recipe card, highlight the recipe, go Ctrt + C to copy. Then in your word processor go Ctrl + V to paste. It is then easy to get rid of the picture and format the recipe for printing. My recipe collecting fills five 3" binders and is divided into recipe types; i.e, Beef, Mexican, etc.
Date published: 2018-07-04
Rated 4 out of 5 by from Great Recipe I like to print out a recipe so I can have it at my prep station. I would have enjoyed this more if the print-out did not require 2 pages. There is a lot of empty space (wastes paper) that could have been eliminated. Also would like the option to delete pictures, or discussion, or nutritional info. Making this tonight but really wanted to let you know it is not a user friendly as it could be.
Date published: 2017-07-29
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