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!
Mexican Lasagna is a fun and tasty way to mix up your classic Italian lasagna! We’re replacing the lasagna noodles with tortillas and instead of beef with marinara sauce, this dish is filled with a saucy Mexican-flavored beef mixture. This recipe is simple to make, and everyone loves it… even picky kids!
In fact, this Mexican casserole dish has become a go-to dinner option because my family can’t get enough of it! Add some Mexican rice and guacamole on the side and you’ll have a meal that will earn you rave reviews.
Ingredients and swaps
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. Here’s a note about the ingredients that I typically use:
- Oil. For browning the meat and cooking the onion.
- Lean ground beef. I like to use lean ground beef for this recipe, but any ground meat will work great. However, be aware that if you’re using ground beef with a higher fat content, you’ll want to drain off any excess grease after it’s cooked.
- Spices. We’re using chili powder, cumin and salt for delicious flavor.
- Onion. A must for most any Mexican dish!
- Black beans. Beans give this Mexican lasagna a tasty boost of protein and fiber. Sub with kidney or pinto beans, if you’d like.
- Taco sauce. Feel free to use any favorite taco sauce, enchilada sauce or salsa. Be sure to use a mild variety, if you or members of your family are sensitive to heat.
- Corn. Fresh, canned, or frozen corn will work. If using canned corn, drain before adding to the beef mixture.
- Flour tortillas. I like to use flour tortillas or even tortillas made with a corn-flour blend, since they are a bit sturdier than corn tortillas. However, feel free to use any favorite tortillas.
- Cheese. Any favorite shredded cheese works great. We like cheddar or pepper jack in this recipe.
- Optional garnish. Top this Mexican lasagna with avocado, tomatoes and cilantro or any other Mexican toppings that you love!
Since this recipe is so versatile, you can feel free to use a little more or less of the ingredients listed, depending on what you have in your kitchen. Also, make any substitutions to fit your preferences.
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.
- Brown the meat. Heat olive oil in a large skillet over medium-high heat. Add ground meat and chopped onion, season with chili powder and cumin. Brown the meat, breaking up with a spatula.
- 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.
- Assemble the 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.
- Bake. Place lasagna in a preheated oven for 12 to 15 minutes and until cheese is golden brown and bubbly.
- 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!
Tips for recipe success
Even though this Mexican lasagna recipe is really quite simple, here are a few tips for best results.
- Freshly grated cheese. I recommend grating your own cheese for this recipe. The bagged pre-shredded cheeses are coated in anti-caking agents and just don’t melt as smoothly.
- Heat level. You control the heat in this dish depending on what taco sauce or salsa you choose. Be sure to use mild, if your family is sensitive to spice.
- Resting time. Let the baked casserole rest for about 20 minutes before slicing it. This will help the layers hold together.
Customize this mexican casserole
This recipe is super versatile and easy to customize with different ingredients, depending on what you like and have on hand.
- Meat. Try using ground turkey, ground chicken or ground bison instead of the beef.
- Beans. Feel free to swap the black beans with pinto beans or kidney beans. You could even add in veggies, like diced red bell pepper, green chiles or diced tomatoes.
- Cheese. Use any favorite cheese – cheddar, Colby, monterey jack cheese or pepper jack are all great options.
- Tortillas. We typically use flour tortillas in this recipe, but you can substitute them with corn tortillas or even actual lasagna noodles.
- Spice it up. If you love spicy, you have a few options to kick up the heat: 1) add about 1/4 teaspoon cayenne pepper when adding the other spices, 2) use “hot” hot sauce or salsa, 3) add chopped, pickled jalapeños to the filling, 4) add minced chipotle peppers to the filling, or 5) swap the cheddar cheese for pepper jack. Alternatively, you can allow everyone to control the spice level of their own portion by offering hot sauce or “hot” salsa as a topping option.
WHAT TO SERVE WITH Mexican Lasagna
This Mexican lasagna recipe is hearty enough to serve on its own and doesn’t really need any sides, especially if you load it up with toppings! However, sometimes I make a light, fresh green salad with chopped tomato, diced avocado and this chipotle ranch. Just don’t forget the homemade salsa and skinny margarita!
Toppings for taco lasagna
This taco lasagna is pretty amazing all on its own, but just like all good Mexican food, whether it’s tacos, burritos, fajitas, tortilla soup, or enchiladas, they are even better with toppings! You can even create a topping bar and then let everyone choose their favorites! Here’s some ideas:
- Sliced black olives. really compliments all of the ingredients in this dish.
- Sour cream or Greek yogurt. love the creamy tanginess with the bold Mexican flavor profile!
- Tomatoes. quartered cherry tomatoes or seeded, chopped Roma tomatoes or skip the plain tomatoes and use pico de gallo.
- Cilantro. adds delicious fresh flavor.
- Avocados. chopped or sliced avocados happen to be my favorite Mexican topping!
- Guacamole. use my homemade guacamole recipe (so good!), your favorite recipe or even use store bought.
- Lettuce. shredded iceberg or Romaine lettuce offers a fresh, crisp, contrasting crunch.
- Red onion. a little thinly sliced red onion adds extra fresh zestiness to the meal.
- Hot Sauce or salsa. offer hot sauce and/or salsa, so individuals can customize the heat.
Mexican lasagna is a great make ahead meal and can be made up to one day in advance. Assemble the layers, then cover with aluminum foil or plastic wrap and refrigerate for up to 24 hours. Take it out of the fridge while the oven preheats to take the chill off. You may need to add 10-15 minutes onto the bake time.
How to store, freeze & reheat this mexican lasagna
- To store. Let the lasagna cool completely and then either cover the whole pan and place it in the refrigerator or put individual slices into airtight containers and place them in the fridge. Leftovers are delicious and this dish will stay good for about 4 days in the fridge. To reheat, place a slice on a microwave-safe plate and microwave for 30 seconds – 1 minute or until heated through.
- To freeze. This lasagna is a great candidate for the freezer! You have two options here – you can either bake the casserole first, cool it to room temperature, slice into servings, place in freezer safe containers and then freeze. Or, to freeze the whole pan, you can bake it, bring it to room temp, and then freeze the entire pan. Once ready to reheat, thaw it out in the fridge, then bake it, covered at 350 degrees F for 30-45 minutes or until heated through.
This one is a major crowd pleaser for both kids and adults! I hope y’all love this dinner as much as my family does!
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, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
- 1 tablespoon oil
- 2 pounds lean ground beef
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 onion, chopped
- 1 (15-ounce) can black beans , rinsed and drained
- 1 cup medium heat taco sauce, enchilada sauce or salsa
- 1 cup frozen, fresh or canned corn kernels, drain, if using canned corn
- Salt to taste
- 8 (8-inch) flour tortillas
- 2 1/2 cups shredded cheddar or pepper jack cheese
- Optional toppings: Fresh cilantro, pico de gallo, guacamole, avocado, sour cream, salsa
- Preheat oven to 425 degrees F. Spray a 9×13” casserole dish with nonstick cooking spray; set aside. Heat oil in a large skillet over medium-high heat. Add beef and onion; season with chili powder and cumin. Brown the meat, breaking up the bits and pieces with a spatula, about 5 minutes.
- Add taco sauce, enchilada sauce or salsa. Add black beans and corn. Stir to combine and heat the mixture through, 2 to 3 minutes then season with salt, to your taste. Remove from heat.
- Cut the 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 cheese. 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!