Mexican-Style Beef & Bean “Lasagna”
2x the delicious servings!
- Milk
- Wheat
- Soy
Get ready for a crowd-pleasing family style dinner that everyone (even the kiddos) will love: a magnificent mashup only our chefs could dream up “Mexican-style lasagna”: We replace the noodles with layers of flour tortillas, season the beef with Tex-Mex spices, add black beans, and sub in Mexican cheeses for mozzarella. Bake it so the flavors mingle in the oven, then straight to the table it goes with sour cream, crushed tortillas chips, hot sauce, and lime for customizable deliciousness. This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
3 ounce
Blue Corn Tortilla Chips
3 unit
Chicken Stock Concentrate
14 ounce
Diced Tomatoes
1 unit
Black Beans
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 unit
Scallions
20 ounce
Ground Beef
1 unit
Tex-Mex Paste
1.5 cup
Mexican Cheese Blend
(Contains: Milk)
4 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Quarter lime.
• Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add beef*, scallion whites, a pinch of salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 6-8 minutes. TIP: If you don’t have a pot that’s big enough, use a large pan and work in batches. • While beef cooks, drain beans. Halve tortillas.
• Carefully drain any excess grease from pot. TIP: Use a slotted spoon to transfer beef to a bowl, then pour out grease and return beef to pot. • Stir in beans, diced tomatoes, Tex-Mex paste, and stock concentrates. Cook, stirring constantly, until well combined, 1-2 minutes. • Taste and season with salt and pepper if desired.
• Arrange four tortilla halves, cut sides facing out, on the bottom of a lightly oiled 8-by-8-inch baking dish (use eight tortilla halves and a 9-by-13-inch baking dish for 8 servings). • Spread one-third of the beef mixture in an even layer over tortillas, then top with one packet of Mexican cheese blend (two packets for 8). Repeat two more times with remaining tortillas, beef mixture, and cheese.
• Lightly coat a large piece of aluminum foil with nonstick cooking spray. Cover baking dish tightly with foil, coated side down. Place baking dish on a baking sheet. • Bake “lasagna” on middle rack until cheese melts and filling is hot and bubbling, 10-12 minutes. TIP: For a browned crust, broil, uncovered, for an additional 2 minutes after baking.
• Crush tortilla chips in bag. • Once “lasagna” is done, allow to cool at least 5 minutes before serving. Sprinkle with scallion greens. Serve “lasagna” family style, with sour cream, tortilla chips, lime wedges, and hot sauce on the side.
Ground beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty Tex-Mex flavors, though some found it bland and suggested adding extra spices or jalapeños 🌶️.
- Ease of prep: Customers praised how quick and simple it was to assemble, with several mentioning it's great for feeding a crowd.
- Suggestions: Consider toasting the tortillas first or using corn tortillas for better texture; some added extra cheese or veggies like corn.
- Leftovers: While many enjoyed having plentiful leftovers, some noted the tortillas became soggy when reheated the next day.
- Portions: Generous servings impressed customers, with many getting multiple meals out of the dish.
Reviews from our home cooks
This is our new favorite Hello Fresh meal! It's so much easier than making real, Italian lasagna from scratch and we love the Mexican flavor of it. We extended the meal with about a half pound of ground beef, a poblano, an onion, some extra taco sauce, and some extra cheese topping. These additions made enough for two dinners plus two lunches.
We loved this meal! I used to make my own homemade lasagna. It was wonderful, but so time consuming to make. While this meal took longer than all of your other meals that we've cooked, it was worth spending that extra time cooking it. The tortillas were so much easier than lasagna noodles. And the flavors all blended together for a nice Tex-Mex taste.
Holy cow this was delish! I can't believe I have lived 38 years of my life and never tried Mexican lasagna. I'm addicted! This was so flavorful, the tortillas gave it the perfect crunch. Yum! Yum! The leftovers tasted just as good the second night.
This was very good! Only issue was the tortillas that were sent were small tostada size and would not work to make the layers in an 8x8 or 9x9 casserole pan as instructed. When cut in half they did not reach the center of the pan. Luckily I had some larger tortillas on hand. When cut in half they worked perfectly to create the layers for the Mexican lasagna.
This was one of my favorite meals so far! The flavors were so balanced, there was no skimping on ingredients. The addition of the sour cream and chips was a great touch. I love the crunch of the chips and the generous portions were a nice bonus - lunch the next day! So, so good. Definitely kept the recipe card for this one and will snatch it up any time I see it in the future!
The Mexican-Style Beef & Bean "Lasagna" was just outstanding. Great portions, even enough for a lunch meal the next day. Flavors bursting like a carnival in your mouth :)
One of my favorites! So easy and simple to make. Very tasty and flavorful. I added 2 cholula packets into the meat mixture while cooking and it tasted amazing. The perfect spice level.
Such a strange and yet delicious concoction! I would characterize it as a hotdish, rather than lasagna, and I'm a bit skeptical about the "Mexican" part, just because there are canned black beans and flour tortillas doesn't mean it's automatically from that food culture. Nevertheless, it was fun to make and good to eat.
We noticed while cooking that we only got half the meat as half the beef compared to previous Mexican-style lasagna. I was so sad that the portion of beef has decreased which shorts the meal significantly. This was one of my favorite dinners but with half the protein, it's not enough for a full 4 servings
Love the portions. This is a tasty meal! Just takes a bit of time and effort, so not a quick one
