Mexican Lasagna Recipe

The tantalizing aroma of spices and melted cheese fills your kitchen as you pull this Mexican Lasagna from the oven. Layers of crispy tortillas, seasoned ground beef, and gooey cheese create a mouthwatering fusion dish that combines the best of Mexican flavors with Italian-inspired structure. This Mexican Lasagna is the perfect crowd-pleaser for family dinners, potlucks, or when you’re craving something hearty and satisfying with a south-of-the-border twist. You’ll learn how to create perfect layers, balance authentic Mexican flavors, and customize this versatile dish to suit your taste preferences.

Why You’ll Love This Recipe

This Mexican Lasagna delivers an explosion of flavors and textures in every bite. The contrast between the slightly crispy edges of the tortillas and the tender, saucy interior creates a satisfying mouthfeel that traditional pasta lasagna can’t match. The rich, spicy tomato sauce infused with cumin, chili powder, and oregano perfectly complements the savory ground beef and sweet corn layers.

What makes this dish truly special is its versatility and convenience. Unlike traditional lasagna that requires boiling noodles, this recipe uses ready-to-use tortillas, significantly reducing prep time. You can also prepare it ahead of time and refrigerate until you’re ready to bake, making it perfect for busy weeknights or entertaining.

The Mexican Lasagna also provides a delightful blend of textures – from the creamy refried beans to the melty cheese and the occasional crunch of fresh garnishes. This Tex-Mex casserole strikes the perfect balance between comfort food familiarity and exciting new flavors that will keep your family asking for seconds.

Ingredients

For this delicious Mexican Lasagna, you’ll need:

• 1 pound (450g) lean ground beef
• 1 medium onion, finely diced (about 1 cup)
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 packet (1.25 oz/35g) taco seasoning (or 2 tablespoons homemade taco seasoning)
• 1 can (14.5 oz/411g) diced tomatoes, undrained
• 1 can (15 oz/425g) black beans, drained and rinsed
• 1 can (15 oz/425g) corn kernels, drained
• 1 can (4 oz/113g) diced green chilies
• 8-10 (8-inch) flour tortillas
• 1 can (16 oz/450g) refried beans
• 3 cups (340g) shredded Mexican cheese blend
• 1 cup (240ml) red enchilada sauce
• 1/2 cup (120ml) salsa
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (for serving)
• Sour cream (for serving)

Pro Tips

Perfect the Layers: The key to a spectacular Mexican Lasagna is proper layering. Spread a thin layer of enchilada sauce on the bottom of your baking dish before adding the first tortilla layer. This prevents sticking and adds flavor to every bite. When placing tortillas, overlap them slightly and allow them to come up the sides of the dish to contain all the delicious fillings.

Control the Moisture: Too much liquid can make your Mexican casserole soggy. Drain the canned ingredients thoroughly, especially the corn and black beans. For the meat sauce, simmer uncovered for a few extra minutes if it appears too watery. The sauce should be thick enough to coat the back of a spoon without being runny.

Rest Before Serving: Allow your baked Mexican Lasagna to rest for 10-15 minutes before cutting. This crucial step allows the layers to set, making it much easier to serve neat portions. During this resting period, the flavors continue to meld and develop, resulting in a more cohesive and delicious final dish. Use this time to prepare any fresh garnishes or side dishes.

Instructions

Step 1: Prepare the Meat Mixture
Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef, breaking it up with a wooden spoon, and cook until browned and no pink remains, about 5-7 minutes. Drain any excess fat if necessary.

Step 2: Season the Filling
Sprinkle the taco seasoning over the meat mixture and stir to combine. Pour in the undrained diced tomatoes, drained black beans, drained corn, and diced green chilies. Stir well and let the mixture simmer for 5 minutes, allowing the flavors to meld. Remove from heat and set aside.

Step 3: Prepare the Baking Dish
Spread 1/4 cup of the enchilada sauce evenly on the bottom of a 9×13-inch baking dish. This thin layer prevents sticking and adds flavor to the bottom tortillas. Make sure to cover the entire surface of the dish.

Step 4: Create the First Layer
Place 2-3 tortillas over the sauce, overlapping them slightly to completely cover the bottom of the dish. You may need to tear one tortilla to fill in any gaps. Spread half of the refried beans over the tortillas (tip: warming the refried beans slightly makes them easier to spread). Then add half of the meat mixture and sprinkle with 1 cup of the shredded cheese.

Step 5: Build the Second Layer
Pour 1/4 cup of enchilada sauce over the cheese layer. Add another layer of tortillas, followed by the remaining refried beans, meat mixture, and another cup of cheese. Top with one more layer of tortillas.

Step 6: Finish and Bake
Pour the remaining enchilada sauce and salsa over the top layer of tortillas, ensuring they’re completely covered to prevent drying out. Sprinkle the remaining cup of cheese on top. Cover the dish with aluminum foil (spray the underside with cooking spray to prevent sticking to the cheese). Bake covered for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden at the edges.

Step 7: Garnish and Serve
Let your Mexican Lasagna rest for 10-15 minutes before cutting. This helps the layers set for easier serving. Garnish with fresh chopped cilantro, sliced avocado, and dollops of sour cream just before serving for a pop of color and freshness.

Variations

Vegetarian Mexican Lasagna: Create a meatless version by replacing the ground beef with an additional can of black beans or 2 cups of diced sautéed vegetables like zucchini, bell peppers, and mushrooms. You can also add 1 cup of cooked quinoa or rice to the vegetable mixture for added protein and texture. This plant-based variation is equally satisfying and packed with nutrients.

Spicy Chicken Mexican Lasagna: Substitute 2 cups of shredded rotisserie chicken for the ground beef. Mix the chicken with 1/2 cup of hot sauce or 2 tablespoons of minced chipotle peppers in adobo sauce for an extra kick. This variation works beautifully with green enchilada sauce instead of red for a different flavor profile. The tender chicken creates a lighter texture while still delivering robust flavors.

Low-Carb Mexican Lasagna: Replace the flour tortillas with layers of roasted vegetables like zucchini or eggplant slices. You can also use large lettuce leaves for the lightest option. Reduce the beans to lower the carb count further and increase the protein by adding more meat or cheese. This keto-friendly version satisfies cravings without compromising your dietary goals.

Storage and Serving

This Mexican Lasagna keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. Allow it to cool completely before refrigerating to prevent condensation that could make the tortillas soggy. For longer storage, freeze individual portions wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.

For the perfect meal, serve this hearty casserole with a crisp green salad dressed with lime vinaigrette to balance the rich flavors. A side of Mexican rice with bright, zesty notes complements the savory layers beautifully. For an impressive spread, add a bowl of guacamole, fresh pico de gallo, and extra sour cream on the side to allow guests to customize their plates.

For a refreshing beverage pairing, serve with a classic margarita, Mexican beer with lime, or horchata for a non-alcoholic option that helps cool the palate between bites of the flavorful Mexican Lasagna.

FAQs

Can I make Mexican Lasagna ahead of time?
Yes! You can assemble the entire Mexican Lasagna up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate. Remove from the refrigerator 30 minutes before baking and add an extra 10-15 minutes to the covered baking time since it will be starting cold.

Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas provide a more authentic Mexican flavor and are naturally gluten-free. Lightly toast them in a dry skillet before assembling to prevent them from becoming too soggy during baking.

How do I know when my Mexican Lasagna is done?
Your Mexican Lasagna is done when the cheese on top is melted and bubbling, with some golden brown spots. The internal temperature should reach 165°F (74°C), and when you insert a knife into the center, it should come out hot to the touch.

Can I add more vegetables to this recipe?
Yes! Bell peppers, zucchini, spinach, or mushrooms make excellent additions. Sauté them with the onions at the beginning to remove excess moisture before adding to your layers.

Is Mexican Lasagna spicy?
The spice level is moderate and can be easily adjusted. For a milder version, use less taco seasoning and mild enchilada sauce. For extra heat, add diced jalapeños or a pinch of cayenne pepper to the meat mixture.

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