Mexican Lasagna

Mexican lasagna is a flavorful and easy-to-make dish bursting with layers of soft flour tortillas, seasoned taco meat, and plenty of melty cheese.

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Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Servings8

Get ready to experience the best of both worlds with our mouthwatering Mexican lasagna! This fusion recipe combines the zesty goodness of Mexican cuisine and the hardiness of a classic lasagna to create the ultimate comfort food that will surely delight your taste buds.

Mexican Lasagna Ingredients

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Our Mexican lasagna features lean ground beef as the base, which is seasoned with the flavorful taco spices. 

Seasoned black beans add an earthy taste and velvety texture, while soft and versatile flour tortillas create comforting layers. 

The dish gets its zesty kick from chunky salsa, and the combination of cheddar and Monterey Jack cheese adds a rich, gooey texture. 

Substitutions and Additions

GROUND BEEF: For a lighter option, replace the ground beef with ground turkey or chicken. Vegetarians can try substituting with plant-based meat alternatives.

TACO SEASONING: Create a homemade taco seasoning by blending chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne pepper.

BLACK BEANS: When using seasoned black beans, I like to get the ones that say “Cuban style.” You can certainly use any brand of seasoned black beans you desire. Drain them but do not rinse off the seasoning before adding them to your meat mixture. If you are using a standard can of unseasoned black beans, you will want to drain and rinse those.

FLOUR TORTILLAS: Swap flour tortillas for corn tortillas if you prefer a gluten-free version or a more authentic Mexican taste.

CHEESE: Experiment with different cheese combinations, such as pepper jack, Colby jack, or a Mexican blend, to tailor the level of spiciness and cheesiness.

SALSA: Chunky salsa is a great shortcut addition to this dish. You can swap it out for 1½ cups of mild Rotel tomatoes or any brand of canned tomatoes that have onions and peppers added. Fire-roasted diced tomatoes also work great. 

How To Make This Mexican Lasagna Recipe

Making this Mexican lasagna is an easy process. Let’s walk through our instructions together.

STEP ONE: Preheat the oven to 375°F. Spray a 9×13 baking dish with cooking spray. Set aside.

STEP TWO: In a large skillet on medium-high heat, add the lean ground beef, diced yellow onion, salt, and black pepper. Cook, and brown the ground beef until no pink remains. Drain any excess fat from the skillet.

STEP THREE: Add taco seasoning, water, green chilies, and seasoned black beans to the skillet of cooked ground beef mixture. Stir to coat all the beef in the taco seasoning. 

Turn the heat down to medium and allow the meat mixture to cook for an additional 2-3 minutes or until most of the moisture has evaporated. Remove from heat.

STEP FOUR: Place 2 flour tortillas into the bottom of the sprayed 9×13 casserole dish. The tortillas will overlap slightly in the center.

STEP FIVE: Spread ⅓ of the meat mixture evenly over the layer of tortillas. Top with ½ cup salsa spread over the meat mixture. Sprinkle ½ cup of the shredded cheddar cheese and ½ cup of the Monterey jack cheese evenly over the meat and salsa.

STEP SIX: Place 4 flour tortillas (2 on top of each other) as the next layer in the baking dish, followed by another ⅓ of the taco meat mixture, ½ cup salsa, ½ cup shredded cheddar cheese, and ½ cup shredded Monterey jack cheese.

STEP SEVEN: Add the last layer of 4 flour tortillas (2 on top of each other), the final ⅓ of the meat mixture, ½ cup salsa, and the remaining shredded cheddar and Monterey jack cheese.

STEP EIGHT: Bake the Mexican lasagna in the center rack of the oven for 30-35 minutes or until the cheese is melted, bubbly, and lightly browned.

STEP NINE: Allow the Mexican lasagna to cool on the counter for 15 minutes before garnishing it with chopped cilantro. You can add an optional garnish to individual servings of a dollop of sour cream and a sprinkle of diced tomatoes.

How To Serve

Looking to make the most of your Mexican lasagna? Here are some exciting serving ideas and pairings to elevate your dining experience:

Serve this zesty delight with a side of fresh homemade guacamole, pico de gallo, salsa, and a dollop of tangy sour cream. The classic taco toppings complement the lasagna’s flavors beautifully.

Turn this Mexican lasagna into a complete fiesta feast by serving it alongside a refreshing corn salad. The vibrant mix of colors and textures will impress your guests.

Incorporate the Mexican lasagna into a build-your-own taco bar. Set out various toppings like shredded lettuce, diced tomatoes, sliced jalapeños, and chopped cilantro for a customizable taco experience.

Pair this scrumptious dish with a pitcher of classic margaritas. The citrusy and sweet beverages perfectly complement the spicy notes of the lasagna.

Our taco pizza and taco pasta are two more mashup recipes between Mexican and Italian food that are worth checking out.

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Storage

MAKE AHEAD: You can prepare this easy Mexican lasagna a day ahead and keep the whole casserole covered in the refrigerator until ready to bake. This allows the flavors to meld, making it even more delicious.

IN THE FRIDGE: Once baked, store any leftover Mexican lasagna in an airtight container in the refrigerator for up to 3 days.

IN THE FREEZER: To freeze the lasagna, tightly wrap it in plastic wrap or aluminum foil. It can be stored in the freezer for up to 2 months.

REHEATING: For reheating, you can use a microwave for individual servings or reheat the entire lasagna in the oven at 350°F until heated through.

Why We Love This Recipe

This Mexican lasagna is a favorite for several reasons:

BURSTING WITH FLAVOR: The blend of seasoned ground beef, zesty taco seasoning, and hearty black beans creates a symphony of flavors in every bite.

EASY TO MAKE: With clear step-by-step instructions, even novice cooks can create a delicious and impressive lasagna.

LEFTOVERS ARE A TREAT: The lasagna tastes even better the next day, making it ideal for leftovers.

Our cheesy Mexican lasagna recipe is the perfect amalgamation of bold Mexican flavors and the comforting appeal of a classic lasagna. Its versatility makes it an excellent choice for various occasions, from game-day gatherings to easy weeknight dinners. 

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Mexican Lasagna

5 from 2 votes

Mexican lasagna is a flavorful and easy-to-make dish bursting with layers of soft flour tortillas, seasoned taco meat, and plenty of melty cheese.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

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Ingredients

  

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• 1 pound lean ground beef
• 1 cup diced yellow onion
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 ounce taco seasoning
• ½ cup water
• 4 ounces mild chopped green chilis
• 15 ounces seasoned black beans, excess liquid drained but NOT rinsed
• 17.5 ounces flour tortillas, 10 count (8-inch soft taco sized)
• 16 ounces mild chunky salsa
• 8 ounces sharp cheddar cheese, shredded
• 8 ounces Monterey jack cheese, shredded
• 1 tablespoon chopped fresh cilantro

Optional Garnish

• Sour cream
• Roma tomatoes, seeds removed and diced

Instructions

 

• Preheat oven to 375°F. Spray a 9×13 baking dish with cooking spray. Set aside.
• In a large skillet on medium-high heat, add the lean ground beef, diced yellow onion, salt, and black pepper. Cook, and brown the ground beef until no pink remains. Drain any excess fat from the skillet.
• Add taco seasoning, water, green chilis, and seasoned black beans to the skillet of cooked ground beef. Stir to coat all the beef in the taco seasoning. Turn the heat down to medium and allow the meat mixture to cook for an additional 2-3 minutes or until most of the moisture has evaporated. Remove from heat.
• Place 2 flour tortillas into the bottom of the sprayed 9×13 baking dish. The tortillas will overlap slightly in the center.
• Spread ⅓ of the meat mixture evenly over the flour tortillas. Top with ½ cup salsa spread over the meat mixture. Sprinkle ½ cup of the shredded cheddar cheese and ½ cup of the Monterey jack cheese evenly over the meat and salsa.
• Place 4 flour tortillas (2 on top of each other) as the next layer in the baking dish, followed by another ⅓ of the meat mixture, ½ cup salsa, ½ cup shredded cheddar cheese, and ½ cup shredded Monterey jack cheese.
• Add the last layer of 4 flour tortillas (2 on top of each other), the final ⅓ of the meat mixture, ½ cup salsa, and the remaining shredded cheddar and Monterey jack cheese.
• Bake the Mexican lasagna in the center rack of the oven for 30-35 minutes or until the cheese is melted, bubbly, and lightly browned.
• Allow the Mexican lasagna to cool on the counter for 15 minutes before garnishing it with chopped cilantro. You can add an optional garnish to individual servings of a dollop of sour cream and a sprinkle of diced tomatoes.

Notes

• Be sure to buy blocks of cheese and shred them yourself. Pre-shredded cheese has a coating on it which can impact how it melts.
• We doubled up on the center and top layers of the flour tortillas to give them extra structure, as the flour tortillas tend to get very soft when they absorb the liquids when baked.
• You can swap out the larger flour tortillas for the smaller-sized ones if that is what you have on hand. You just need to note that you will need to use more tortillas for each layer if using the smaller ones.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your lasagna at the lower end of the recommended baking time.

Nutrition

Calories: 593kcal | Carbohydrates: 52g | Protein: 36g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 1848mg | Potassium: 679mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1114IU | Vitamin C: 5mg | Calcium: 543mg | Iron: 6mg

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