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Fork holding bite of Mexical Lasagna made with flour tortillas, refried beans, tomatoes and melted cheese.

Mexican Lasagna Casserole Recipe (Dairy Free and Gluten Free)

This easy Mexican Lasagna Recipe is completely dairy and gluten free. It’s made with tortilla shells, refried beans and beef. It’s super fast to pull together, and it makes TWO casserole dishes – making it the perfect freezer meal. Make both to feed a crowd, eat one for dinner and pop one in the freezer for another night, or make it to give to a friend or new mom.

  • Total Time: 60 min
  • Yield: 24 servings 1x


Units Scale
  • 1/2 cup chopped sweet onion
  • 1 cup chopped green peppers (2 medium green peppers)
  • 4 Roma tomatoes, diced
  • 4 green onions, chopped
  • 2 lbs ground beef
  • 4 16 oz cans refried beans
  • 2 packets taco seasoning (gluten free if desired)
  • 5 cups Daiya Mozarella Shreds (or colby-jack shredded cheese if not making dairy free)
  • 12 large Mission Gluten Free soft tortilla shells (or any non-gluten free soft tortilla shells)
  • Tofutti dairy-free sour cream for serving (optional – or substitute for regular sour cream)


  1. Chop onions, green pepper, tomatoes and green onions. Set aside.
  2. Brown the beef and chopped onion.
  3. Remove from heat and strain the cooked beef.
  4. In large bowl, combine beef/onions with refried beans and taco seasoning.
  5. Spray two 9×13 pans with cooking spray.
  6. In both pans, add a layer of beef/been mixture, followed by a layer of cheese, a layer of green peppers and top with two soft tortillas.
  7. Repeat until all contents are used. Layers can be made super thick or thin depending on your preference.
  8. Top the final layer with your remaining cheese, the green onions, and the diced tomatoes.


Cover with saran wrap (we like Press and Seal). Press down into the sides of the cooking pan to ensure that no air is trapped under the wrap. This will protect your dish from freezer burn and prolong its freezer life.

Then, cover with foil. Write the name of the dish and baking instructions on the top along with the date.


To Bake

Thaw overnight in the fridge. Preheat oven to 375 degrees.

Remove saran wrap and re-cover with tin foil.

Cook covered for 45 minutes.

If you don’t have time to thaw, plan to double the cooking time.


Dish will stay good in the freezer for up to 6 months.

  • Author: Anna Luther
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mexican

Keywords: Mexican, casserole, freezer meal, make ahead, dairy free, gluten free