Mexican Lasagna Recipe
Get ready to fall in love with the ultimate comfort food mashup: Mexican Lasagna! This vibrant, cheesy casserole takes everything you crave about Tex-Mex flavors—seasoned meat, black beans, sweet corn, melty cheese, and tangy salsa—and layers them between soft tortillas for a dinner that’s both hearty and exciting. Whether you’re feeding a hungry family or looking to impress friends at your next potluck, this Mexican Lasagna is a foolproof crowd-pleaser that delivers big on taste with minimal fuss.
Ingredients You’ll Need
One of the best things about Mexican Lasagna is just how simple the ingredient list is—yet every single item plays a starring role in creating those bold, craveable layers. These pantry staples and fridge favorites work together to bring you a dish that’s as colorful as it is delicious!
- Ground beef or ground turkey: Adds rich, savory protein and soaks up all the taco seasoning goodness.
- Onion (diced): Gives a subtle sweetness and depth to the filling.
- Garlic (minced): Brings aromatic flavor that punches up every bite.
- Taco seasoning: The secret weapon for that classic Tex-Mex zing—store-bought or homemade both work.
- Water: Helps the taco seasoning evenly coat and flavor the meat mixture.
- Black beans (drained and rinsed): Adds creaminess, fiber, and an earthy note that balances the spices.
- Frozen corn: Pops of sweetness and color that make each layer fun to eat.
- Diced tomatoes with green chilies (undrained): Brings juiciness, tang, and a gentle kick of heat.
- Shredded cheddar or Mexican blend cheese: Melts beautifully for that irresistible gooey, golden topping.
- Small flour tortillas (or corn tortillas): The “lasagna noodles”—they hold it all together and soak up the flavors.
- Salsa: Adds a bright, zesty base and keeps the casserole moist.
- Chopped cilantro and sour cream (optional): Perfect for a fresh, cool finish right before serving.
How to Make Mexican Lasagna
Step 1: Prepare the Flavorful Filling
Start by heating a large skillet over medium heat. Add your ground beef or turkey, diced onion, and minced garlic. Cook everything together, breaking up the meat, until it’s thoroughly browned and the onion softens. This is where the magic really begins—the sizzling aroma will have everyone wandering into the kitchen to see what you’re making. Once cooked, drain off any excess grease to keep things light and not too oily.
Step 2: Spice It Up
Sprinkle in your taco seasoning and pour in half a cup of water, stirring well to coat all the meat and veggies. Let it simmer for 2 to 3 minutes so the flavors meld and the mixture thickens. This step infuses every bite with that signature Tex-Mex punch, making the filling the star of your Mexican Lasagna.
Step 3: Add Beans, Corn, and Tomatoes
Toss in the black beans, frozen corn, and the whole can of diced tomatoes with green chilies (juice and all!). Give it a good stir, then let the mixture bubble away for another five minutes. The beans and corn add little bursts of texture and sweetness, while the tomatoes make everything juicy and just a bit spicy.
Step 4: Layer Up the Mexican Lasagna
Now for the fun part: assembling your Mexican Lasagna! Spread a thin layer of salsa on the bottom of a lightly greased 9×13-inch baking dish. Place two tortillas on top, then spoon on a generous portion of the meat mixture. Sprinkle a handful of cheese over the filling. Repeat these layers (tortillas, meat, cheese) until you’ve used up all your ingredients, finishing with a hefty layer of cheese on top for that golden, bubbly crust.
Step 5: Bake to Perfection
Cover your dish with foil and bake in a preheated 375°F oven for 20 minutes. This helps everything meld together and gets the cheese nice and melty. Remove the foil and bake for another 10 minutes, letting the top turn beautifully golden and bubbly. Rest the Mexican Lasagna for 5 to 10 minutes before slicing—this makes it easier to serve those perfect, cheesy squares.
How to Serve Mexican Lasagna
Garnishes
Top your Mexican Lasagna with a fresh sprinkle of chopped cilantro and a dollop of sour cream for a cool, creamy contrast to the warm, spicy layers. If you love a little heat, add some sliced jalapeños or a drizzle of hot sauce.
Side Dishes
This dish is a meal in itself, but it pairs beautifully with a crisp green salad, cilantro-lime rice, or even some homemade guacamole and tortilla chips on the side. The freshness of a salad or the crunch of chips provides a lovely balance to the rich, cheesy Mexican Lasagna.
Creative Ways to Present
For a party, try baking individual portions in ramekins or serve the Mexican Lasagna with a toppings bar—think diced avocado, pickled onions, or crumbled queso fresco. You can even cut it into small squares for appetizer-sized bites at your next gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Lasagna holds up beautifully in the fridge. Simply cover the baking dish with foil or transfer slices to an airtight container—it’ll stay fresh for up to four days and makes a fantastic quick lunch.
Freezing
If you want to make Mexican Lasagna ahead, assemble it fully but hold off on baking. Wrap tightly in plastic wrap and foil, then freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed.
Reheating
To reheat, cover and warm slices in the oven at 350°F until hot, or use the microwave for a speedy option. Add a splash of salsa before reheating to keep everything moist and flavorful.
FAQs
Can I make Mexican Lasagna vegetarian?
Absolutely! Swap out the meat for extra beans, sautéed mushrooms, or bell peppers. The flavors still shine, and it’s just as hearty and satisfying.
Which tortillas work best—flour or corn?
Both work wonderfully, so it’s really a matter of preference. Flour tortillas give a soft, pillowy texture, while corn tortillas offer a more rustic, earthy flavor and make the Mexican Lasagna gluten-free.
Can I prepare Mexican Lasagna in advance?
Yes! Assemble the casserole up to a day ahead. Cover and refrigerate, then bake just before serving. It’s a lifesaver for busy weeknights or entertaining.
What if I don’t have taco seasoning?
No worries! You can quickly mix up your own with chili powder, cumin, smoked paprika, garlic powder, and a pinch of salt. Adjust to taste for your own signature spice blend.
How do I keep the lasagna from being soggy?
Make sure to drain your beans and don’t overload the salsa. Letting the Mexican Lasagna rest after baking allows the layers to set and prevents excess moisture when slicing.
Final Thoughts
There’s nothing quite like gathering around the table for a bubbling, golden pan of Mexican Lasagna. It’s easy, adaptable, and bursting with flavor—so grab your ingredients and give it a try this week. Your taste buds (and your family) will thank you!
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Mexican Lasagna Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and flavorful Mexican Lasagna that layers seasoned ground meat, black beans, corn, tomatoes, and cheese between soft tortillas, baked to perfection. This Tex-Mex favorite is perfect for an easy weeknight dinner and can be customized with ground beef, turkey, or made vegetarian with extra beans and veggies.
Ingredients
Meat and Vegetables
- 1 pound ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (10 oz) diced tomatoes with green chilies, undrained
Seasonings and Sauces
- 1 packet taco seasoning
- 1/2 cup water
- 1/2 cup salsa
Cheese and Tortillas
- 2 cups shredded cheddar or Mexican blend cheese
- 8 small flour tortillas or corn tortillas
Garnishes (Optional)
- Chopped cilantro
- Sour cream
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Meat Mixture: In a large skillet over medium heat, cook the ground beef, diced onion, and minced garlic until the meat is browned and the onion becomes soft. Drain any excess grease from the pan.
- Add Seasoning and Veggies: Stir in the taco seasoning packet along with 1/2 cup of water, cooking for 2 to 3 minutes until the mixture thickens. Then add the black beans, frozen corn, and undrained diced tomatoes with green chilies. Let it simmer for an additional 5 minutes to blend flavors.
- Assemble Lasagna: Spread a thin layer of salsa on the bottom of the prepared baking dish. Layer 2 tortillas over the salsa, then evenly spoon a portion of the meat and vegetable mixture over the tortillas. Sprinkle some shredded cheese on top. Continue layering with tortillas, meat mixture, and cheese until all ingredients are used. Finish by topping the final layer with cheese.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to allow flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes. This will brown and bubble the cheese for a delicious golden top.
- Rest and Serve: Let the lasagna rest for 5 to 10 minutes before slicing. Garnish with chopped cilantro and a dollop of sour cream if desired for extra flavor and creaminess.
Notes
- You can substitute the ground beef with shredded rotisserie chicken for a different protein option.
- Make it vegetarian by using extra black beans and adding more vegetables like bell peppers or zucchini.
- This dish can be prepared ahead of time and reheated, making it convenient for meal planning.
- For a gluten-free version, use corn tortillas instead of flour tortillas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
