Mexican Lasagna Recipe

If you’re craving something that blends the comforting layers of lasagna with the vibrant flavors of Mexico, this Mexican Lasagna Recipe is going to be your new go-to. Trust me, it’s packed with seasoned ground beef, hearty beans, melty cheese, and just the right amount of spice—all layered between soft corn tortillas. I absolutely love how this turns out because it’s like your favorite Mexican dishes joined forces into one irresistible casserole. Stick with me, and I’ll walk you through every step, so you’ll get the most delicious, crowd-pleasing baked dish ever.

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Ingredients You’ll Need

This Mexican Lasagna Recipe calls for ingredients that balance richness and a little kick, all coming together beautifully. When shopping, pick fresh veggies and good-quality cheeses to really make it shine.

• Neutral oil (canola, grapeseed, or vegetable): Great for sautéing without overpowering flavors.
• White or yellow onion: Adds sweetness and depth when softened.
• Red bell pepper: Gives a subtle sweetness and color contrast.
• Lean ground beef: I like 90% lean for the perfect balance of flavor and fat.
• Tomato paste: Intensifies the beef mixture’s richness.
• Taco seasoning: Provides that signature Mexican spice blend quickly and easily.
• Frozen corn kernels: Adds a sweet pop and texture.
• Diced green chiles: For some mild heat and a touch of tang.
• Red enchilada sauce: The backbone for the saucy layers—grab a good quality one or homemade if you have time.
• Kosher salt: Essential for seasoning throughout.
• Monterey Jack cheese: Melts beautifully and has a mild, creamy flavor.
• Mild cheddar cheese: Another melty, flavorful cheese that adds depth.
• Corn tortillas: The gluten-free, authentic base for your layers—soften easily with sauce.
• Refried beans: Creamy and hearty, they bind the layers together.
• Chopped fresh cilantro, pico de gallo, sour cream, diced avocado: For bright, fresh toppings that contrast the warm, cheesy layers.

Variations

This Mexican Lasagna Recipe is versatile, so don’t hesitate to put your own spin on it. I love swapping the beef for chicken or even a plant-based protein sometimes. Feel free to adjust the heat level, or throw in some extra veggies for a colorful boost.

• Ground chicken or turkey: Leaner and just as flavorful with a tweak in seasoning.
• Black beans instead of refried beans: For a chunkier texture and extra fiber.
• Extra veggies: Try diced zucchini or mushrooms for a garden-fresh twist.
• Spicier version: Add jalapeños or use a spicier enchilada sauce if you want more heat.

How to Make Mexican Lasagna Recipe

Step 1: Sauté the Veggies and Brown the Beef

Start by heating your neutral oil in a large skillet over medium-high heat. Once you see it shimmering, toss in the finely chopped onion and diced red bell pepper. Cook these until the onions turn translucent and soften, which usually takes about 4 minutes. Then, add the ground beef, breaking it apart as it browns—this should take 6 to 8 minutes. You’ll want to get a nice sear on the meat to build flavor. Sprinkle in the tomato paste and taco seasoning, stirring for a couple more minutes until everything smells fragrant and the paste darkens slightly. This step really amps up the richness and depth, so don’t rush it.

Step 2: Add Corn, Chiles, and Enchilada Sauce

Next, stir in the frozen corn and drained diced green chiles. They add sweet and mild heat notes that balance the savory beef beautifully. Be sure to scrape any browned bits off the pan’s bottom—they’re flavor gold! Remove the skillet from the heat, then mix in all but one cup of your enchilada sauce. That reserved sauce is for layering later, so keep it handy. Taste your beef mixture here and add kosher salt to your liking. This is where you tweak to make it perfect for your palate.

Step 3: Assemble the Layers

This is the fun part! Grab a 9×13-inch baking dish and spread half a cup of the reserved enchilada sauce on the bottom—this keeps the tortilla layers from sticking. Arrange six corn tortillas in a single layer, allowing them to overlap slightly. Then spread about three-quarters of a cup of refried beans evenly over the tortillas, followed by half the beef mixture (roughly 3 cups). Sprinkle on a generous third of your combined cheeses (about 1 1/3 cups). Repeat this layering once more: tortillas, beans, beef, cheese. Finish with the last six tortillas, spread the remaining enchilada sauce on top, and sprinkle with the remaining cheese.

Step 4: Bake and Rest

Place your assembled dish on a rimmed baking sheet for easy cleanup—this recipe can be a little saucy! Bake at 350ºF for about 30 to 35 minutes until the cheese is melted and bubbly around the edges. Then, let it cool for at least 10 minutes; this resting time helps the layers set, making it easier to cut and serve. If you try to dive in too soon, it might fall apart, and I don’t want that happening to you!

How to Serve Mexican Lasagna Recipe

Garnishes

I always top my slices with freshly chopped cilantro, a dollop of sour cream, diced creamy avocado, and generous spoonfuls of pico de gallo. These fresh toppings brighten the rich, cheesy layers perfectly and add refreshing textures you’ll love every time.

Side Dishes

This Mexican Lasagna pairs wonderfully with a simple green salad or a light cucumber and tomato salad dressed with lime and chili powder. For a heartier meal, I like serving it alongside Spanish rice or charred street corn—the flavors play off each other beautifully.

Creative Ways to Present

For celebrations, try serving this in individual ramekins or ceramic skillets for guests—it feels cozy and special. You can also layer it in a cast-iron skillet and serve straight from the stove for a rustic look that shines as a centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in the fridge and they usually keep beautifully for 3-4 days. The flavors meld even more, and reheating is a breeze the next day.

Freezing

If I want to prep in advance, I assemble the lasagna in a freezer-safe dish and cover it tightly before freezing. It keeps well up to 2 months. When I’m ready to bake, I thaw it overnight in the fridge, then bake as usual.

Reheating

Reheat slices gently in the oven at 350ºF, covered with foil to keep moisture in, about 15-20 minutes, or until warmed through. Microwave works for quick bites, but the oven keeps the texture better.

FAQs

Final Thoughts

This Mexican Lasagna Recipe has become a staple in my kitchen because it’s a comforting fusion that’s both approachable and full of character. I hope you’ll give it a try—it’s perfect for sharing with family or impressing friends with minimal fuss. Once you make it, you’ll understand why it’s a recipe I keep coming back to again and again. Happy cooking, and enjoy every cheesy, saucy bite!

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