Mexican Lasagna
Mexican Lasagna is a layered Tex-Mex casserole that’s easy to make with layers of seasoned ground beef, black beans, corn, tortillas and plenty of melty cheese, all baked together until bubbly and delicious. A flavorful dinner to feed a crowd, and it takes just minutes to put together!
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A Note from Kim
A Family Favorite for a Reason
Mexican lasagna is such a fun twist on classic Italian lasagna! Instead of pasta and marinara, it’s layered with tortillas and a saucy, Mexican-inspired beef mixture. It’s simple to make, full of flavor, and even my picky eaters love it!
This has become one of my go-to dinners because my family can’t get enough of it. I like serving it with Mexican rice and guacamole for an easy meal that always gets rave reviews.
With love (and lots of good eats), 
This was so delicious! Easy to make and my whole family gobbled it up!
— Jill
Ingredients in Mexican Lasagna
This Mexican lasagna recipe includes all of the typical ingredients that are found in most Mexican dishes. It’s really versatile too! Don’t feel like you have to strictly follow the ingredient list, change things up based on what you have available and what your family prefers.
The full list of ingredients with measurements can be found in the recipe card below.
- Oil. Use a little oil to brown the beef and sauté the onion. A neutral oil like avocado or vegetable oil works well.
- Lean ground beef. I like to use lean ground beef, but ground turkey, ground chicken, or ground bison are all great options.
- Spices. Chili powder, cumin, and salt give the beef a simple, flavorful kick. For an easy shortcut, you can swap them for about 2 tablespoons of taco seasoning.
- Onion. Adds a savory layer of flavor.
- Black beans. They add protein, fiber, and a hearty texture. Pinto or kidney beans are great substitutes if that’s what you have on hand.
- Taco sauce. Use your favorite taco sauce, enchilada sauce, salsa, or salsa verde. Choose a mild variety if you’re sensitive to heat or serving this to kids.
- Corn. Fresh, canned, or frozen corn will work. If using canned corn, drain before adding to the beef mixture.
- Flour tortillas. I like flour tortillas or corn-flour blend tortillas because they hold up well in the layers. Corn tortillas will also work if that’s what you prefer.
- Cheese. Use any shredded cheese you like. Cheddar, Monterey Jack, a Mexican blend, or pepper Jack are all delicious choices and melt beautifully.
- Optional garnish. Finish the lasagna with your favorite Mexican-inspired toppings. Avocado, tomatoes, green onions, and fresh cilantro are a few of my favorites.
Kim’s Recipe Tips
- Drain excess grease. If you use ground beef with a higher fat content, drain off any extra grease and juices after browning the meat.
- Grate your own cheese. Freshly grated cheese melts more smoothly than pre-shredded cheese. Bagged cheese often contains anti-caking agents that can affect how well it melts.
- Control the heat. The taco sauce or salsa you choose will determine how spicy the lasagna is. Use a mild variety if you’re cooking for kids or prefer less heat. For a little spiciness, try adding a small can of green chilis.
- Let it rest. Give the baked lasagna about 20 minutes to cool before slicing. This helps the layers set so you get neat, sturdy slices.
How to Make Mexican Lasagna
This Mexican casserole seriously could not be easier to throw together! Here’s the simple process, but reference the full recipe below for more details.
Step 1: Brown the meat. Heat olive oil in a large skillet over medium-high heat. Add ground meat and chopped yellow onion, season with chili powder and cumin. Brown the meat, breaking up with a spatula.
Step 2: Add ingredients to meat. With the meat mixture, add taco sauce (or enchilada sauce or salsa), black beans and corn. Stir to combine and continue to cook for 2 to 3 minutes.
Step 3: Assemble in baking dish. Cut the tortillas in half or quarters to make them easy to layer and fit in the casserole dish. Build the lasagna in layers of meat mixture, then tortillas, then cheese. Repeat: meat, tortilla, sprinkle cheese again.
Step 4: Bake. Place lasagna in a preheated oven for 12 to 15 minutes and until cheese is golden brown and bubbly.
Step 5: Rest and serve. When the baking dish comes out of the oven, let it sit for about 20 minutes before slicing. Serve with your favorite Mexican toppings!
Frequently Asked Questions
Yes! Assemble the casserole up to a day ahead, cover it tightly, and store it in the refrigerator until you’re ready to bake. Add a few extra minutes to the baking time if needed.
Yes! Oven-ready lasagna noodles work well in place of the tortillas. No need to boil! Layer them as you would the tortillas, and bake according to the recipe instructions.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or larger portions in the oven.
Yes! Let the casserole cool completely, then wrap it tightly and place in the freezer for up to 3 months. Thaw it in the fridge before reheating. To reheat, cover the dish with aluminum foil and bake at 350ºF for about 20 minutes or until heated through.
Serving Suggestions For Mexican Lasagna
This dish is hearty enough to serve on its own, but I love adding a few simple sides to round out the meal. Try serving it with:
- Rice and beans. Cilantro lime rice and refried beans are a classic pairing that makes the meal extra filling.
- Homemade salsa and tortilla chips. A spoonful of fresh salsa adds a bright, flavorful kick, while tortilla chips give you the perfect crunchy side.
- Simple salad. A crisp green salad with chopped tomato, diced avocado and this chipotle ranch adds something light and fresh to the plate.
- Margaritas: Nothing pairs better with a Mexican-inspired dinner than a refreshing margarita!
- Toppings. Set out sour cream, diced avocado, fresh cilantro, tomatoes, or jalapeños so everyone can customize their slice.
More Mexican Dinner Recipes to Try
If you try this Mexican lasagna recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Mexican Lasagna
Ingredients
- 1 tablespoon olive oil, or other preferred oil
- 2 pounds lean ground beef
- 1/2 medium onion, chopped
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 cup medium heat taco sauce, enchilada sauce or salsa
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen, fresh or canned corn kernels, drain, if using canned corn
- 8 (8-inch) flour tortillas
- 2½ cups shredded cheddar or pepper jack cheese
- Optional toppings: Fresh cilantro, pico de gallo, guacamole, avocado, sour cream, salsa
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Instructions
- Preheat oven to 425ºF. Spray a 9×13-inch casserole dish with nonstick cooking spray; set aside. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 pounds lean ground beef and 1/2 medium onion; season with 2 tablespoons chili powder, 2 teaspoons ground cumin and 1/2 teaspoon salt. Brown the meat, breaking up the bits and pieces with a spatula, about 5 minutes.
- Add 1 cup medium heat taco sauce, enchilada sauce or salsa. Add 1 (15-ounce) can black beans (drained) and 1 cup frozen, fresh or canned corn kernels (drained if canned). Stir to combine and heat the mixture through, 2 to 3 minutes. Remove from heat.
- Cut the 8 (8-inch) flour tortillas in half or quarters to make them easy to layer and fit in the casserole dish. Build lasagna in layers of meat/black bean mixture, then tortillas, then 2½ cups shredded cheddar or pepper jack cheese (divided). Repeat: meat, tortilla, cheese again.
- Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. When dish comes out of the oven, let sit for 20 minutes before slicing. Serve with your favorite Mexican toppings!
Notes
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Subbed ground turkey for the beef and really enjoyed! Easy meal for a casual get-together.
So happy you enjoyed and thanks so much for your feedback!
i forgot to rate it!!!! go back and edit to a five!
another win!
my family literally asks for your recipes. it’s a joke in the household whenever i make something if it’s one of kim’s? i deviated and used someone one else and there was disappointment all around.
i made mexican lasagna this week and my husband brought it up to the boundary waters camping. i pre-baked it, froze it and then he reheated it in his cast iron over fire. everyone loved it.
will be making again so i can eat it…
thank you again!
This comment made my day! I’m so happy that it was a success, and I really appreciate you taking the time to leave feedback!
absolutely delicious recipe. I followed it to a T and did not need to add anything. such a comforting dish!
So happy you enjoyed! Thank you for the comment!
Very good! We used ground turkey instead of beef and it was a great alternative!
Delicious and very easy. I added black olives to the beef and bean mixture. Served it with the scallions, Greek yogurt and salsa. Definitely a keeper!
Love a good Mexican casserole and this one was so tasty and easy to make too! Thanks for the great recipe!
Yummy! Loved this recipe! Leftovers were so good too. We will definitely be making this one again!
A hit with our picky teenager!
This was so delicious! Easy to make and my whole family gobbled it up!
Quick, easy and yummy. I used 1 pound of ground beef and 1 pound of ground turkey. I used salsa because that’s what I had on hand. Enjoyed topped with some salsa and sour cream. Will be making again!