Ultimate Easy Cheesy Mexican Lasagna Recipe: A Crowd-Pleasing Casserole
Get ready to delight your taste buds with this incredible, easy, and undeniably cheesy Mexican lasagna. This recipe takes all the comforting layers of a classic lasagna and infuses them with vibrant, savory Mexican flavors. Imagine a rich, seasoned ground beef mixture, generously layered between soft corn tortillas and a decadent blend of melted Jack and cheddar cheeses, all baked to bubbly perfection in a single casserole dish. It’s a fantastic twist on a beloved comfort food, promising a satisfying meal that’s both simple to assemble and bursting with flavor.
Why This Mexican Lasagna Recipe Works So Well
Unlike a traditional Italian lasagna, which typically features Italian sausage, ground beef, and pasta noodles, this Mexican lasagna reimagines the classic with an exciting Tex-Mex twist. We swap the pasta for flavorful corn tortillas, build layers with savory ground beef, and introduce hearty black beans and zesty green chiles for an authentic, comforting taste. It’s truly a game-changer for anyone craving a unique casserole experience!
You might also know this delicious creation as taco lasagna or simply a Mexican casserole, but regardless of what you call it, this layered dish is an undeniable winner every time it graces the dinner table. Its construction mirrors your tried-and-true lasagna, but with a vibrant array of Mexican-inspired ingredients that truly make it shine. In fact, it shares a delicious kinship with our popular chicken enchilada casserole, which also utilizes corn tortillas as a foundational layer. Everyone from picky eaters to gourmet enthusiasts will adore this easy-to-prep, layered Mexican casserole, celebrated for its robust, comforting flavors and the sheer convenience of getting it into the oven quickly.
Key Ingredients for Your Delicious Mexican Lasagna
Crafting this flavorful Mexican lasagna requires a handful of common ingredients, most of which you likely already have in your pantry. From the seasoned ground beef to the cheesy layers and corn tortillas, each component plays a vital role in creating this irresistible casserole. You’ll find a detailed list of all measurements, specific ingredients, and comprehensive instructions in the printable recipe card located at the end of this post.
Ingredient Insights and Smart Substitution Suggestions
To ensure your Mexican lasagna turns out perfectly every time, and to help you customize it to your liking, here’s a deeper dive into the main ingredients and some clever substitution ideas:
GROUND BEEF – Lean ground beef works wonderfully here, providing a flavorful base without excessive grease. For a lighter version, feel free to substitute with ground turkey or ground chicken. If you have leftover cooked meats, shredded beef, chicken, or pork can also be used; just ensure they are well-seasoned with taco seasoning for that signature Mexican flavor profile. This versatility makes it perfect for using up leftovers or adapting to different dietary preferences.
TOMATOES – Fire-roasted diced tomatoes are a secret weapon in this recipe, adding a layer of smoky depth that truly elevates the dish. However, if you don’t have them on hand, regular canned diced tomatoes will work just as well. Alternatively, for a slightly different flavor and texture, you can substitute the tomatoes with about 1 1/2 cups of your favorite salsa. The key here is the liquid: the juices from the tomatoes (or the salsa) are essential for providing the necessary moisture to the filling, which the corn tortillas will absorb beautifully as the lasagna bakes, preventing it from drying out.
TORTILLAS – Corn tortillas are the traditional and highly recommended choice for the base of this Mexican lasagna. They are fantastic because they hold their shape without becoming overly soggy, yet they absorb just enough moisture from the filling to become wonderfully soft and pliable. If you prefer, or if corn tortillas aren’t available, flour tortillas can also be used. The choice largely comes down to individual preference; both yield a delicious result, though flour tortillas tend to be a bit softer in texture.
SEASONING – The heart of this dish’s flavor comes from the taco seasoning. Whether you opt for a homemade taco seasoning blend or a convenient store-bought variety, either will work perfectly. For store-bought packets, you’ll generally need two standard packets to achieve the recommended 1/4 cup amount. Adjust to your taste, adding more if you prefer a bolder flavor.
ADDITIONS – This recipe is incredibly adaptable, making it easy to incorporate extra vegetables and personalize the flavor. Enhance your Mexican lasagna by stirring in canned or frozen corn, finely chopped bell peppers (any color for a burst of color and sweetness), or diced jalapeños if you crave an extra kick of heat. For added freshness and texture, consider incorporating black olives, a handful of fresh cilantro, or even some diced avocado after baking. Simply add any fresh veggies to the skillet along with the ground beef and onion to soften them before layering.
How to Assemble Your Delicious Mexican Lasagna
These step-by-step photos and instructions are designed to visually guide you through the process of making this recipe. For a convenient printable version of this recipe, complete with precise measurements and full instructions, simply Jump to Recipe at the bottom of the page.
- Preheat your oven to 350 degrees Fahrenheit (175°C). Prepare a 9×13-inch casserole dish by spraying it thoroughly with non-stick cooking spray, then set it aside.
- In a large skillet, cook the ground beef and diced onion over medium heat. Break up the meat with a spoon as it cooks until it’s evenly browned and the onions have softened and become translucent. Drain any excess grease.
- Add the minced garlic to the skillet with the cooked beef and onion. Sauté for an additional 1-2 minutes, until the garlic becomes fragrant, being careful not to burn it.
- Stir in the taco seasoning and water to the meat mixture. Continue to stir over medium heat until the seasoning is fully incorporated and the liquid has slightly reduced, creating a rich and flavorful base.
- Add the fire-roasted diced tomatoes (including their juices), green chiles, and black beans (drained and rinsed) to the skillet. Stir everything together until well combined and heated through, allowing the flavors to meld.
- Arrange 6 corn tortillas in a single layer at the bottom of the prepared baking dish, overlapping them slightly to ensure full coverage. This forms your first “noodle” layer.
- Evenly spread 1/3 of the savory meat mixture over the corn tortillas. Then, generously sprinkle 2 cups of the shredded Jack and cheddar cheese blend over the meat.
- Repeat the layering process two more times: add another layer of 6 corn tortillas, followed by 1/3 of the remaining meat mixture, and then another 2 cups of shredded cheese. This will create three satisfying layers in total.
- Cover the casserole dish tightly with aluminum foil to trap moisture and ensure even cooking. Bake for 30-40 minutes, or until the casserole is bubbling at the edges and the cheese is completely melted and gooey.
- Before slicing and serving, remove the foil and garnish your hot Mexican lasagna with freshly diced tomatoes and thinly sliced green onions for a pop of color and freshness. Allow the casserole to rest for about 10 minutes; this crucial step helps the layers set, making it much easier to cut into neat, individual servings.
- Serve each generous slice with a dollop of cool, creamy sour cream on the side, or drizzle it directly over the top.
Frequently Asked Questions & Expert Tips for Mexican Lasagna
Leftover Mexican lasagna is just as delicious, if not more so, the next day! To store, transfer any remaining casserole into an airtight container or cover the entire dish tightly with plastic wrap. It will keep beautifully in the refrigerator for 3-4 days. For reheating, you can simply pop individual portions into the microwave until warmed through. Alternatively, for a crisper crust, reheat larger portions in the oven at 350°F (175°C) until bubbly and hot, usually about 15-20 minutes depending on the size.
Absolutely! Mexican lasagna is an excellent make-ahead meal, perfect for busy weeknights or entertaining. You can fully assemble the lasagna a day in advance and store it, covered, in the refrigerator. When you’re ready to bake, I highly recommend letting the dish sit at room temperature for about 30 minutes to an hour to take the chill off before placing it in the oven. This helps ensure more even cooking. A delightful side effect of preparing it in advance is that the corn tortillas will have more time to soak up the flavorful moisture from the meat mixture, resulting in an even softer, more integrated texture when baked. Many people actually prefer this slightly softer tortilla consistency!
Yes, Mexican lasagna freezes exceptionally well! For best results, allow the baked casserole to cool completely. You can then wrap the entire dish tightly in several layers of plastic wrap and aluminum foil, or divide it into individual portions for easy meal prep. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then bake at 350°F (175°C) until heated through and bubbly, or microwave individual portions from frozen on a lower power setting.
Transforming this recipe into a vegetarian delight is simple! Instead of ground beef, use a plant-based ground meat substitute, or for a whole-food option, increase the amount of black beans and add in a can of drained and rinsed pinto beans. You could also incorporate sautéed mushrooms, bell peppers, zucchini, or sweet potatoes into the filling for added texture and nutrition.
Delicious Serving Suggestions for Mexican Lasagna
This cheesy Mexican lasagna is a hearty meal all on its own, but it truly shines with the right accompaniments and garnishes. Once baked, enhance its visual appeal and flavor by generously garnishing with vibrant fresh chopped tomatoes and thinly sliced green onions. A dollop of cool, creamy sour cream served on the side, or even a drizzle over each slice, provides a refreshing contrast to the rich flavors. For those who love an extra kick, a drizzle of zesty salsa verde or your favorite restaurant-style salsa would be absolutely delicious. Consider serving alongside a simple green salad with a cilantro-lime vinaigrette, a scoop of fluffy Mexican rice, or some refried beans to complete your Tex-Mex feast. Fresh avocado slices or a spoonful of homemade guacamole would also be a fantastic addition.
More Delightful Mexican-Inspired Recipes to Try
- Hearty Taco Casserole
- Flavorful Taco Empanadas
- Easy Chicken Tostada Casserole
- Comforting Mexican Chicken Casserole
- Simple Chicken Enchilada Casserole
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Mexican Lasagna
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound ground beef
- 1 medium yellow onion diced
- 2 teaspoons minced garlic 2 cloves
- ¼ cup taco seasoning 2 packets
- ½ cup water
- 14.5 ounce fire roasted diced tomatoes do not drain
- 4 ounce green chiles 1 can
- 15 ounce black beans 1 can, drained and rinsed
- 18 corn tortillas divided
- 6 cups shredded jack and cheddar cheese divided
- 1 medium tomato 1-2 tomatoes diced for garnish
- 1 bunch green onions sliced for garnish
- sour cream for serving
Essential Equipment
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13×9 baking dish
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Large skillet
Chef’s Notes & Pro Tips
- For a twist on flavor, you can use 1 1/2 cups of your favorite salsa instead of the fire-roasted tomatoes. The natural juices in either the tomatoes or salsa are crucial for providing the necessary moisture that the corn tortillas will absorb, preventing your lasagna from being dry.
- While ground beef is classic, feel free to substitute it with ground turkey or even shredded cooked chicken or pork if that better suits your taste or dietary needs. Just ensure any shredded meats are seasoned well.
- To boost the vegetable content and add more texture, consider stirring in a can of drained corn or some frozen corn (no need to thaw) into the meat mixture during the last few minutes of cooking in the skillet. Chopped bell peppers or diced jalapenos are also great additions for extra flavor and a touch of heat.
- Preparing this Mexican lasagna a day in advance is a great way to save time! Just assemble the dish, cover it tightly, and refrigerate. Let it sit at room temperature for about 30-60 minutes before baking to ensure even heating. Note that the tortillas will be softer when baked after soaking up more moisture overnight, which some people actually prefer!
- Store any leftovers in an airtight container or covered tightly in the refrigerator for 3-4 days. Reheat in the microwave or oven (350°F/175°C) until thoroughly warmed through.
Instructions
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Preheat your oven to 350 degrees Fahrenheit (175°C). Lightly spray a 9×13-inch casserole dish with non-stick cooking spray and set it aside.
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In a large skillet over medium heat, cook the ground beef and diced yellow onion until the beef is browned and the onion is softened. Drain any excess fat.1 pound ground beef, 1 medium yellow onion
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Add the minced garlic to the skillet and sauté for 1-2 minutes longer, until fragrant.2 teaspoons minced garlic
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Stir in the taco seasoning and water. Continue to cook over medium heat, stirring until well combined and the liquid is mostly absorbed, forming a rich sauce.1/4 cup taco seasoning, 1/2 cup water
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Stir in the fire-roasted diced tomatoes (with juices), green chiles, and black beans (drained and rinsed) into the meat mixture. Heat through for a few minutes until all ingredients are warm and integrated.14.5 ounce fire roasted diced tomatoes, 4 ounce green chiles, 15 ounce black beans
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Line the bottom of the prepared baking dish with 6 corn tortillas, overlapping them slightly to cover the entire base.18 corn tortillas
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Spread 1/3 of the flavorful meat mixture evenly over the tortilla layer. Then, sprinkle 2 cups of the shredded jack and cheddar cheese blend over the meat.6 cups shredded jack and cheddar cheese
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Repeat the layering: add another layer of 6 corn tortillas, followed by 1/3 of the meat mixture, and another 2 cups of cheese. Finish with the last 6 corn tortillas, the remaining meat mixture, and finally, the remaining 2 cups of shredded cheese. You should have three full layers.
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Cover the casserole dish tightly with aluminum foil. Bake for 30-40 minutes, or until the casserole is hot and bubbly and the cheese is completely melted and golden.
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Remove the foil and let the casserole sit for 10 minutes before slicing and serving. This resting period allows the layers to set, making for cleaner cuts. Garnish with fresh diced tomatoes and sliced green onions for a vibrant finish.1 medium tomato, 1 bunch green onions
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Serve each delicious slice with a dollop of sour cream for an extra touch of creamy goodness.sour cream
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.