Mexican Lasagna Recipe

Mexican Lasagna Recipe is the ultimate comfort food that blends the best of Tex-Mex flavors with a classic layered casserole. With cheesy layers, seasoned ground beef, refried beans, tortillas, and a flavorful enchilada sauce, this dish is hearty enough to feed a crowd yet easy enough for a weeknight dinner. It’s a fun twist on traditional lasagna, swapping pasta for tortillas and adding bold, zesty Mexican-inspired flavors. Whether you’re cooking for family dinner, a potluck, or game day, this Mexican Lasagna is guaranteed to be a hit. Plus, you can customize it with your favorite toppings for endless delicious variations.

Why You’ll Love This Mexican Lasagna Recipe

There’s so much to love about this Mexican Lasagna recipe. First, it’s an all-in-one meal—protein, veggies, tortillas, and cheese layered into a warm, bubbling bake. The flavors are bold yet family-friendly, making it perfect for kids and adults alike. It’s also incredibly versatile—you can make it with ground beef, chicken, or even keep it vegetarian. The recipe makes a large casserole, so it’s ideal for gatherings, meal prep, or enjoying leftovers throughout the week. Best of all, the gooey melted cheese and zesty enchilada sauce create an irresistible combination you’ll want to make again and again.

Ingredients

Here’s what you’ll need to make the best Mexican Lasagna at home:

• 1 tablespoon neutral oil (canola, vegetable, or grapeseed)

• 1 large onion, finely chopped (white or yellow, about 2 cups)

• 1 medium red bell pepper, diced (about 1 cup)

• 1 pound lean ground beef

• 2 tablespoons tomato paste

• 3 tablespoons taco seasoning (or 1 store-bought packet)

• 2 cups frozen corn kernels (10 ounces)

• 1 (7-ounce) can diced green chiles, drained

• 2 (10-ounce) cans red enchilada sauce

• Kosher salt, to taste

• 2 cups shredded Monterey Jack cheese (8 ounces)

• 2 cups shredded mild cheddar cheese (8 ounces)

• 18 corn tortillas (5 to 6 inches each)

• 1 (16-ounce) can refried beans

• Optional toppings: chopped cilantro, pico de gallo, sour cream, diced avocado

Step-by-Step: How to Make Mexican Lasagna

1. Preheat the oven to 350°F (175°C).

2. In a large skillet, heat the oil over medium-high heat. Add onion and bell pepper, cooking for about 4 minutes until softened.

3. Stir in ground beef, breaking it into small pieces, and cook until browned, about 6–8 minutes. Mix in tomato paste and taco seasoning, cooking for another 2 minutes to deepen the flavor.

4. Add corn and green chiles, stirring to combine. Remove from heat.

5. Reserve 1 cup of enchilada sauce. Mix the rest into the beef mixture and season with salt if needed.

6. In a bowl, combine the shredded Monterey Jack and cheddar cheeses.

7. Spread ½ cup of the reserved enchilada sauce in a greased 9×13-inch baking dish. Layer 6 tortillas, half the refried beans, half the beef mixture, and ⅓ of the cheese. Repeat with another layer.

8. Place the final 6 tortillas on top, spread with remaining enchilada sauce, and sprinkle with the rest of the cheese.

9. Bake for 30–35 minutes until bubbly and golden. Let cool 10 minutes before slicing.

10. Add your favorite toppings and serve warm.

Helpful Tips

• To prevent soggy tortillas, lightly toast them in a skillet before layering.

• For extra spice, use hot enchilada sauce or add jalapeños.

• Letting the lasagna cool slightly before cutting helps it hold its shape better.

• Prepare ahead by assembling the lasagna a day in advance and refrigerating until ready to bake.

Substitutions And Variations

• Protein Swap: Use ground chicken, turkey, or shredded rotisserie chicken instead of beef.

• Vegetarian Option: Replace meat with black beans or extra veggies like zucchini and mushrooms.

• Cheese Choices: Try pepper jack for added heat or mozzarella for extra meltiness.

• Sauce Variety: Use green enchilada sauce for a tangier flavor.

• Tortilla Options: Swap corn tortillas for flour tortillas if preferred.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheat: Warm in the oven at 350°F until heated through or microwave single portions for convenience.

Nutritional Information

(Per serving, based on 10 servings)

• Calories: ~410

• Protein: 22g

• Carbohydrates: 35g

• Fat: 18g

• Fiber: 6g

• Sodium: 890mg

Serving Suggestions

Mexican Lasagna is filling on its own, but you can serve it with:

• A crisp green salad with lime vinaigrette

• Mexican rice or cilantro-lime rice

• Black beans or charro beans

• Chips and guacamole for a fun side

• A refreshing agua fresca or margarita

Frequently Asked Questions About Mexican Lasagna

Can I make Mexican Lasagna ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.

Can I freeze Mexican Lasagna?
Absolutely. Wrap it in foil before baking and freeze for later. Bake straight from frozen, adding 15–20 minutes to the cook time.

What if I don’t have taco seasoning?
You can make your own with chili powder, cumin, garlic powder, paprika, oregano, and cayenne pepper.

Can I make it vegetarian?
Yes—replace the ground beef with black beans, pinto beans, or extra veggies for a delicious vegetarian option.

How do I prevent soggy tortillas?
Lightly toasting them before layering helps, or use slightly stale tortillas for better texture.

Conclusion

Thank you for trying this Mexican Lasagna Recipe! It’s one of my favorite comfort food dishes because it’s hearty, cheesy, and packed with bold Tex-Mex flavors that always bring people together. I love how easy it is to prepare, yet it looks and tastes like something special when it comes out of the oven. Whether you’re serving it for a family dinner or a festive gathering, this recipe is sure to earn rave reviews. I hope it becomes a regular in your kitchen, too. Happy cooking, and thank you for being part of this food-loving community—may your kitchen always be filled with delicious moments!

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Mexican Lasagna Recipe

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• Author: Lisa
• Total Time: ~1 hour 20 minutes
• Yield: 8–10 servings 1x
• Diet: Vegetarian

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Description

Mexican Lasagna Recipe is a cheesy Tex-Mex casserole layered with tortillas, seasoned beef, beans, corn, and zesty enchilada sauce. A hearty, family-friendly dinner that’s perfect for weeknights, gatherings, or meal prep. Easy to assemble, loaded with flavor, and customizable with your favorite toppings—this dish is always a crowd-pleaser!

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Ingredients

Scale 1x2x3x

1 tablespoon neutral oil (canola, vegetable, or grapeseed)

1 large onion, finely chopped (about 2 cups)

1 medium red bell pepper, diced (about 1 cup)

1 pound lean ground beef

2 tablespoons tomato paste

3 tablespoons taco seasoning (or 1 packet)

2 cups frozen corn kernels (10 ounces)

1 (7-ounce) can diced green chiles, drained

2 (10-ounce) cans red enchilada sauce

Kosher salt, to taste

2 cups shredded Monterey Jack cheese (8 ounces)

2 cups shredded mild cheddar cheese (8 ounces)

18 (5- to 6-inch) corn tortillas

1 (16-ounce) can refried beans

Optional toppings: chopped cilantro, pico de gallo, sour cream, diced avocado

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Instructions

• Preheat the oven to 350°F (175°C).

• In a large skillet, heat the oil over medium-high heat. Add onion and bell pepper, cooking for about 4 minutes until softened.

• Stir in ground beef, breaking it into small pieces, and cook until browned, about 6–8 minutes. Mix in tomato paste and taco seasoning, cooking for another 2 minutes to deepen the flavor.

• Add corn and green chiles, stirring to combine. Remove from heat.

• Reserve 1 cup of enchilada sauce. Mix the rest into the beef mixture and season with salt if needed.

• In a bowl, combine the shredded Monterey Jack and cheddar cheeses.

• Spread ½ cup of the reserved enchilada sauce in a greased 9×13-inch baking dish. Layer 6 tortillas, half the refried beans, half the beef mixture, and ⅓ of the cheese. Repeat with another layer.

• Place the final 6 tortillas on top, spread with remaining enchilada sauce, and sprinkle with the rest of the cheese.

• Bake for 30–35 minutes until bubbly and golden. Let cool 10 minutes before slicing.

• Add your favorite toppings and serve warm.

Notes

Lightly toast tortillas before layering to prevent sogginess.

Substitute ground chicken, turkey, or beans for a twist.

Assemble ahead of time and refrigerate for up to 24 hours before baking.

Freezes well for up to 3 months—perfect for make-ahead meals.

• Prep Time: 30–35 minutes
• Cook Time: 45–50 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 slice (approx. 1/10 of casserole)
• Calories: 410
• Fat: 18g
• Carbohydrates: 35g
• Protein: 22g