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Mexican Lasagna


  • 2 lb ground beef, chicken or turkey
  • 1 each green & yellow bell peppers, diced
  • 3 each ears of corn, kernels removed
  • 1 jar Saucy Classic Salsa
  • 2 jar pinto beans, strained & rinsed
  • 4 cups shredded Mexican cheese
  • 12 each 6-inch flour tortillas
  • Kosher salt to taste
  • Black pepper to taste



  1. Preheat oven to 400-degrees.
  2. Heat oil in medium pot, add in peppers and corn and sauté until tender.
  3. Add in ground meat and cook until beef has browned, seasoning with a pinch of salt and pepper. Strain out most of the liquid, return to the stove.
  4. Add in salsa and beans, cook for another 5 minutes.
  5. Layer about ½ cup of the mixture on bottom of 9 by 13-inch baking dish followed by 4 tortillas. Add another layer of the mixture, then ½ cup of cheese blend. Repeat the steps finishing the top layer with cheese and bake covered with aluminum foil for 45 minutes.  Allow to sit for 5 minutes before serving.