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!
Ingredients
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
Instructions
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Preheat the oven to 350°F (175°C).
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In a large skillet, heat the oil over medium-high heat. Add onion and bell pepper, cooking for about 4 minutes until softened.
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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.
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Add corn and green chiles, stirring to combine. Remove from heat.
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Reserve 1 cup of enchilada sauce. Mix the rest into the beef mixture and season with salt if needed.
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In a bowl, combine the shredded Monterey Jack and cheddar cheeses.
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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.
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Place the final 6 tortillas on top, spread with remaining enchilada sauce, and sprinkle with the rest of the cheese.
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Bake for 30–35 minutes until bubbly and golden. Let cool 10 minutes before slicing.
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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