Easy, cheesy Mexican lasagna is made with a seasoned beef mixture that’s layered between corn tortillas and a blend of jack and cheddar cheese then baked until bubbly in a casserole dish.
Why this recipe works
Instead of a mixture of Italian sausage, ground beef, and noodles you would typically find in an Italian lasagna, this Mexican lasagna switches up the game with corn tortillas, ground beef, and black beans.
You may also know it as taco lasagna and Mexican casserole, but no matter what you call it, this dish is clearly a winner every time it’s made! It’s built the same as your tried and true lasagna, just with different ingredients. In fact, it’s quite similar to our chicken enchilada casserole which also uses corn tortillas as a base. Everyone will love this layered Mexican casserole, it’s packed with savory, comforting flavors and is quick and easy to prep for the oven.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
GROUND BEEF – If desired, you can substitute ground turkey for the ground beef. You can even use shredded beef, chicken, or pork if that suites your tastes better.
TOMATOES – Instead of fire roasted tomatoes, feel free to use regular canned diced tomatoes or substitute with salsa. I would recommend 1 1⁄2 cups of salsa if you go this route. The juices in the tomatoes (or the salsa) provide the necessary moisture for the dish. Since we’re layering with corn tortillas, the filling needs that moisture.
TORTILLAS – Corn tortillas are an excellent base for Mexican lasagna. They don’t get soggy yet soak up just enough moisture to be supple. Flour tortillas can be used as well, it comes down to individual preference and is tasty either way!
SEASONING – Homemade taco seasoning or store-bought will work just fine. To equal 1/4 cup of taco seasoning you will need 2 packets of store-bought.
ADDITIONS – You can easily add in canned or frozen corn, chopped bell peppers, or diced jalapenos for additional heat. Add any fresh veggies to the skillet with the beef and onion to soften.
How to Make Mexican Lasagna
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
- Cook ground beef and onion in a large skillet over medium heat until the meat is browned and the onions softens.
- Add minced garlic to the skillet and saute for 1-2 minutes longer.
- Add taco seasoning and water and stir over medium heat until well combined.
- Stir the tomatoes (juices included), green chiles, and black beans into the meat mixture and heat through.
- Line the prepared baking dish with 6 corn tortillas, overlapping slightly to cover the bottom of the casserole dish.
- Spread 1⁄3 of the meat mixture over the tortillas. Sprinkle 2 cups of the cheese over the meat mixture.
- Continue layering corn tortillas, meat mixture, and cheese to form three layers total.
- Cover with aluminum foil and bake for 30-40 minutes until casserole is bubbly and the cheese is fully melted.
- Garnish with diced tomatoes and green onion. Let the casserole sit for 10 minutes for easy slicing and serving.
- Serve with sour cream.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container or tightly wrapped with plastic wrap in the refrigerator for 2-3 days. Pop it in the microwave or reheat in the oven at 350F until warmed through.
Yes, you can prepare the Mexican lasagna a day in advance and store it in the refrigerator. I would recommend allowing the dish to sit at room temperature until the chill is off before popping it in the oven. Do note that preparing the lasagna in advance will allow the tortillas to soak up more moisture, which means they will be softer when baked. Some may even prefer this, it’s up to you!
Serving Suggestions
Garnish Mexican lasagna with green onions and fresh chopped tomatoes. Serve with sour cream on the side for dipping. I think this would also be delicious drizzled with salsa verde or restaurant-style salsa.
More Related Recipes
- Taco Casserole
- Taco Empanadas
- Chicken Tostada Casserole
- Mexican Chicken Casserole
- Chicken Enchilada Casserole
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Mexican Lasagna
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound ground beef
- 1 medium yellow onion diced
- 2 teaspoons minced garlic 2 cloves
- ¼ cup taco seasoning 2 packets
- ½ cup water
- 14.5 ounce fire roasted diced tomatoes do not drain
- 4 ounce green chiles 1 can
- 15 ounce black beans 1 can, drained and rinsed
- 18 corn tortillas divided
- 6 cups shredded jack and cheddar cheese divided
- 1 medium tomato 1-2 tomatoes diced for garnish
- 1 bunch green onions sliced for garnish
- sour cream for serving
Things You’ll Need
Before You Begin
- You can use salsa instead of the fire roasted tomatoes – I would recommend 1 1⁄2 cups of salsa. The juices in the tomatoes (or the salsa) provides the necessary moisture for the dish. Since we’re layering with corn tortillas, the filling needs that moisture.
- If desired, you can substitute ground turkey for the ground beef. You can even use shredded beef, chicken, or pork if that your tastes better.
- Frozen or canned corn can be added to the meat mixture in the skillet if desired.
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
- Cook ground beef and onion in a large skillet over medium heat until the meat is browned and the onions softens.1 pound ground beef, 1 medium yellow onion
- Add minced garlic to the skillet and saute for 1-2 minutes longer.2 teaspoons minced garlic
- Add taco seasoning and water and stir over medium heat until well combined.1/4 cup taco seasoning, 1/2 cup water
- Stir the tomatoes (juices included), green chiles, and black beans into the meat mixture and heat through.14.5 ounce fire roasted diced tomatoes, 4 ounce green chiles, 15 ounce black beans
- Line the prepared baking dish with 6 corn tortillas, overlapping slightly to cover the bottom of the casserole dish.18 corn tortillas
- Spread 1⁄3 of the meat mixture over the tortillas. Sprinkle 2 cups of the cheese over the meat mixture.6 cups shredded jack and cheddar cheese
- Continue layering corn tortillas, meat mixture, and cheese to form three layers total.
- Cover with aluminum foil and bake for 30-40 minutes until casserole is bubbly and the cheese is fully melted.
- Garnish with diced tomatoes and green onion. Let the casserole sit for 10 minutes for easy slicing and serving.1 medium tomato, 1 bunch green onions
- Serve with sour cream.sour cream
Expert Tips & FAQs
- You can prepare the Mexican lasagna a day in advance and store it in the refrigerator. I would recommend allowing the dish to sit at room temperature until the chill is off before popping it in the oven. Do note that preparing the lasagna in advance will allow the tortillas to soak up more moisture, which means they will be softer when baked. Some may even prefer this, it’s up to you!
- Store leftovers in an air-tight container or tightly wrapped with plastic wrap in the refrigerator for 2-3 days. Pop it in the microwave or reheat in the oven at 350F until warmed through.
Nutrition
Lindsay Formaro
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Bea says
By popular demand. Im making another one tonight
Debbi McCurry says
Hi – When adding the chilis and the black beans, do you include the juice? Or drain them?
Amanda Formaro says
No need to drain the chilis. As for the beans, it says in the ingredient list to drain them :)
15 ounce black beans 1 can, drained and rinsed
Hope you enjoy it!
Michael says
I made it last night and it was excellent!
Amanda Formaro says
So glad to hear that!
michael says
Sorry, never mind my last email/question, I see you said you will need to use two packets. I did not see that before unless you just added that. Thanks
Amanda Formaro says
After your question, we did edit the recipe card to reflect 2 packets instead of just saying 1/4 cup. :) Hope you enjoy it!
Michael says
I am making this tonight. My question is on the Taco Seasoning part. I have taco seasoning envelop which is less than 1/4 cup as called for. I have the option of making the seasoning or buying a small jar of the taco seasoning to get 1/4 cup. Most taco seasoning envelops are for 1 pound of meat. Have you ever used a taco seasoning envelop for this recipe, and if so, did you get more than one packet and measure out 1/4 cup?
Amanda Formaro says
1/4 cup would be equal to 2 taco seasoning packets. However, if you have the ingredients you can make our homemade seasoning mix here https://amandascookin.com/homemade-tacos-taco-seasoning-and-fresh/
michael says
Thank you for taking the time to reply, much appreciated. Looking forward to making it tonight.
Lisa Doherty says
Recipe calls for 1/4 cup taco seasoning but powdered taco seasoning is shown in the photos. Frontera Grill makes a liquid taco seasoning. If I use this, do I omit the 1/2 cup of water called for?
Amanda Formaro says
Hmm we have not tried that, but that’s the assumption I would make as well!
Bea says
Wow !!! It was delicious. My family has seconds
Marla says
So yummy … a great quick dinner… I added some lemon juice to hamburger mixture and it put a nice flavor to it! We make again for sure!
William says
YUMMY!
Heather Bither says
Can I use flour tortillas instead of corn tortillas?
Amanda Formaro says
Yes
Maxine says
Is this gluten free since it uses corn tortillas
Amanda Formaro says
The only thing that might have gluten in it is taco seasoning. However, if you use my homemade taco seasoning mix – that is gluten free https://amandascookin.com/homemade-tacos-taco-seasoning-and-fresh/
Thomas L Breiner says
You can by gluten free tortillas
Hope says
Corn tortillas are gluten free.
Percia says
Can I replace refried beans for black beans in the mexican lasagna ?
Tonyia S says
Love the recipe💜 Super easy navigation of your websight!! 😻
Jimmy Kay says
I made this for New Year’s Eve and it was amazing. My wife reheated a couple pieces for lunch and commented on how none of the tortillas were soggy and it might have actually tasted better on day two 😀. Excellent recipe, thanks for sharing!
Joyce S says
I make this but add enchilada sauce.
Mark says
Very Very Good!!!!!
Mel Stark says
I hate to say this but a picture of a rat while reading the recipe does not do much for one’s appetite. I know you need advertising but surely not just ANY advertiser.
Amanda Formaro says
What was the advertisement for so I can report it?
Suzanne says
The rat ad was for “Vamoose”. I think
Amanda Formaro says
Ok thanks!
Heather says
Advertisements are based on personal preference/search/speech. You may have been taking about it, and it pops up. My ads are furniture couches. I just bought one! Oh and new cars, because my kid loves cars, I always get new car ads.
Deanna says
haven’t made it yet but my mouth is watering just thinking about it!!!
Deanna says
Hey, Have you thought using crunchy Fretos on top ….??
Stela says
Great, Amanda! Thank you for another great recipe!
Happy New Year!