Mexican Lasagna Recipe: Bold & Flavorful Dinner Idea”

Spice up your dinner table with this Mexican Lasagna Recipe, a delicious fusion of Mexican flavors and Italian-inspired layers.

Packed with seasoned ground beef, gooey cheese, vibrant salsa, and soft tortillas, this dish is perfect for weeknight dinners or family gatherings.

Easy to make and bursting with bold flavors, it’s guaranteed to be a hit with everyone at the table.

What Is Mexican Lasagna?

Mexican Lasagna is a layered casserole that swaps traditional pasta sheets for tortillas and combines classic Mexican ingredients like taco-seasoned ground beef, beans, and salsa.

Each layer is filled with cheesy, savory goodness, and when baked to golden perfection, it becomes a hearty, crowd-pleasing dish that’s as satisfying as it is flavorful.

Ingredients You’ll Need to Make Mexican Lasagna

This recipe serves 6–8.

Main Ingredients:

• 1 lb ground beef
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 packet (1 oz) taco seasoning
• 1 can (14 oz) black beans (drained and rinsed)
• 1 can (14 oz) corn (drained)
• 1 cup salsa (mild, medium, or hot)
• 2 cups shredded Mexican cheese blend (divided)
• 8 large flour tortillas
• 1 cup enchilada sauce
• Salt and pepper (to taste)
• 2 tablespoons olive oil

Optional Additions:

• 1 cup diced bell peppers (for added crunch and sweetness)
• ½ cup sliced black olives (for a briny flavor)
• 1 cup sour cream (for topping)
• ½ cup chopped fresh cilantro (for garnish)
• 1 diced jalapeño (for extra heat)

Substitutions and Variations

• Protein Options: Swap ground beef for ground turkey, chicken, or a plant-based meat alternative.
• Vegetarian Version: Omit the meat and use extra beans, corn, and vegetables.
• Gluten-Free: Replace flour tortillas with gluten-free tortillas.
• Cheese Choices: Use Monterey Jack, cheddar, or queso fresco for a different flavor profile.
• Low-Carb: Use low-carb tortillas or make it a layered casserole without tortillas by substituting zucchini or eggplant slices.

Step-by-Step Instructions for This Mexican Lasagna Recipe

1. Preheat the Oven

• Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.

2. Cook the Beef Mixture

• Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, cooking until softened, about 2–3 minutes.
• Add ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
• Stir in taco seasoning, black beans, corn, salsa, salt, and pepper. Cook for an additional 2–3 minutes, then remove from heat.

3. Assemble the Lasagna

• Spread a thin layer of enchilada sauce on the bottom of the casserole dish.
• Place 2 tortillas on top, overlapping slightly. Spread a layer of the beef mixture over the tortillas, followed by a sprinkle of shredded cheese.
• Repeat the layers (tortillas, beef mixture, cheese) until all the ingredients are used, finishing with a layer of cheese on top.

4. Bake

• Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes or until the cheese is melted and bubbly.

5. Rest and Garnish

• Let the lasagna rest for 5–10 minutes before slicing. Garnish with chopped cilantro, sour cream, or sliced jalapeños if desired.

Common Mistakes to Avoid

• Skipping the Drain Step: Drain excess fat from the beef to prevent the casserole from becoming greasy.
• Uneven Layers: Spread the beef mixture evenly to ensure every bite is balanced.
• Burning the Cheese: Keep an eye on the casserole during the final minutes of baking to prevent over-browning.
• Overloading Layers: Avoid adding too much filling to keep the layers cohesive and easy to slice.

Serving and Presentation Tips

• Pair with Sides: Serve with Mexican rice, guacamole, or a fresh green salad for a complete meal.
• Family-Style: Present the lasagna directly from the baking dish for a rustic, inviting feel.
• Individual Portions: Plate servings with a dollop of sour cream and a sprinkle of chopped cilantro for an elegant touch.

Expert Tips

• Make It Ahead: Assemble the lasagna up to 24 hours in advance and refrigerate. Add 5–10 minutes to the baking time if cooking from cold.
• Reheat Leftovers: Warm leftovers in the oven at 350°F (175°C) or in the microwave until heated through.
• Freeze for Later: Wrap the unbaked casserole tightly in plastic wrap and aluminum foil. Freeze for up to 3 months and bake from frozen, adding 15–20 minutes to the cooking time.

Frequently Asked Questions

Can I use corn tortillas instead of flour?
Yes! Corn tortillas will add a more authentic flavor and texture to the dish.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this dish spicier?
Absolutely! Use hot salsa, add diced jalapeños, or include a pinch of cayenne pepper in the beef mixture.

What’s the best way to prevent soggy layers?
Make sure to drain canned beans and corn thoroughly, and don’t overload the tortillas with too much sauce.

Conclusion

This Mexican Lasagna Recipe transforms classic Mexican flavors into a hearty, layered casserole that’s perfect for any occasion.

Easy to make, endlessly customizable, and packed with bold flavors, it’s sure to become a family favorite.

Give it a try and enjoy a delicious, comforting meal that’s as fun to make as it is to eat!