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Need another inexpensive dinner idea to add to your rotation? If your family loves tacos, cheesy casseroles, and eating on a budget, this Mexican Lasagna recipe is one you’ll want to save!
We sometimes call this recipe “Mexican Lasagna,” “Taco Bake,” or “Taco Pie,” depending on the mood we’re in that particular night! It’s a super simple recipe that I like to throw together whenever I get cheap deals on tortillas or salsa.
I used ground turkey, because that’s what I’ve been able to get most inexpensively recently. But feel free to use ground beef or ground chicken instead! I also added about a cup of leftover cooked rice to add some bulk, but you can leave out the rice, or add a can of corn instead (or an extra can of beans).
If you like sour cream or black olives, they are an amazing garnish to add on top after baking! My family, sadly, won’t touch either one of those lovely additions. I served sautéed green beans on the side to keep this meal frugal, but there are so many side possibilities that work well with this main dish!
This post is part of our $10 Dinner Ideas series, brought to you by Brigette on our team! Each week, she shares easy, delicious, and affordable family-friendly dinner ideas that cost less than $10 to make, use everyday ingredients, and are super quick meals.
Mexican Lasagna Dinner Menu:
Mexican Lasagna
Green Beans
Mexican Lasagna Dinner Ingredients:
Ingredients for Mexican Lasagna:
1 8-count bag of 8-inch tortillas (Publix) — $0.86
3 Tablespoons butter (Aldi – $2.89 per pound) — $0.27
Garlic powder, salt, and pepper to taste
Total for Sautéed Green Beans: $1.45 (serves 6)
Grand Total for Dinner: $9.11 (serves 6)
How to Make Mexican Lasagna and Sautéed Green Beans:
Preheat the oven to 425 degrees. Spray a 9×13 pan with cooking spray.
In a large skillet, heat 1 Tablespoon of olive oil over medium heat. Add the finely chopped onion and stir until beginning to brown. Stir in the cooked ground turkey, 2 Tablespoons of chili powder, 2 teaspoons of cumin, salsa, beans and cooked rice. Add salt to taste. Continue cooking and stirring for another minute or two, until heated through.
3. Cut the tortillas into halves and layer half of them in the 9×13 pan.
4. Top with half of the meat mixture and half of the shredded cheese. Repeat each layer.
4. Bake at 425 degrees for 15-20 minutes (let sit for 20 minutes after taking it out of the oven before cutting). Garnish with cilantro (and sour cream and black olives, if desired).
5. While the Taco Pie is in the oven, melt 3 Tablespoons of butter in a skillet over medium high heat. Stir in the two cans of green beans. Add garlic powder, salt, and pepper to taste. Continue frying until the green beans start to brown.
6. Serve the green beans alongside the Mexican Lasagna.
Recipe
Mexican Lasagna and Sautéed Green Beans ($10 Family Dinner Idea)
We sometimes call this recipe “Mexican Lasagna” or “Taco Pie,” depending on the mood we’re in that particular night! It’s a super simple recipe that I like to throw together whenever I get cheap deals on tortillas or salsa, and my whole family loves it! Add whichever toppings and sides you prefer but I made sautéed green beans to keep this meal frugal.
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Ingredients
Ingredients for Mexican Lasagna:
1 bag8-inch tortillas (8-count)Publix — $0.86
1Tablespoonolive oilAldi – $7.25 for 33 tablespoons — $0.22
1small onionfinely chopped (Aldi) — $0.20
1-lbground turkeycooked (Aldi) — $2.45
2Tablespoonschili powderAldi — $0.25
2teaspoonscumin
Salt to taste
1cupsalsaAldi – $1.99 for 2 1/2 cups — $0.80
1canchili beansor black beans (Aldi) — $0.85
1-2cupsleftover cooked riceor a can of corn or additional can of beans (Aldi – 7 1/2 cups dry for $1.99) — $0.13
Preheat the oven to 425 degrees. Spray a 9×13 pan with cooking spray.
In a large skillet, heat 1 Tablespoon of olive oil over medium heat. Add the finely chopped onion and stir until beginning to brown. Stir in the cooked ground turkey, 2 Tablespoons of chili powder, 2 teaspoons of cumin, salsa, beans and cooked rice. Add salt to taste. Continue cooking and stirring for another minute or two, until heated through.
Cut the tortillas into halves and layer half of them in the 9×13 pan.
Top with half of the meat mixture and half of the shredded cheese. Repeat each layer.
Bake at 425 degrees for 15-20 minutes (let sit for 20 minutes after taking it out of the oven before cutting). Garnish with cilantro (and sour cream and black olives, if desired).
While the Mexican lasagna is in the oven, melt 3 Tablespoons of butter in a skillet over medium high heat. Stir in the two cans of green beans. Add garlic powder, salt, and pepper to taste. Continue frying until the green beans start to brown.
Serve the green beans alongside the Mexican Lasagna.
Notes
I used ground turkey, because that’s what I’ve been able to get most inexpensively recently. But feel free to use ground beef or ground chicken instead! I also added about a cup of leftover cooked rice to add some bulk, but you can leave out the rice, or add a can of corn instead (or an extra can of beans).
