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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Tina says
I made this last night and it was a huge hit!! Absolutely delicious. I did 2 layers instead of 3 and garnished with chopped cilantro, as well as tomatoes and green onions. So good!
Kristin Wise says
A solid recipe I have committed to memory ♥️ it’s requires minimal effort and if you have veggies that need to be used this recipe allows for easy additions ♥️
Deborah says
Can leftovers be frozen?
Amanda Davis says
Yes, for 2-3 months wrapped tightly.
Stephanie says
Very good!! Will be making this one again. I had left over salsa and used that instead. I also used a smaller baking dish, for my husband and me.
Nicole says
Great add to my meal plan. My boys all gobbled it up. I used a larger pan and did everything as instructed and it turned out great. This recipe seems to be very customizable. Will most definitely make it again.
Christy says
It amazes me that the person who wrote this recipe thinks 1 pound of ground beef will suffice. Two pounds is what I needed. Trying to make one pound of cooked ground beef spread 3 times across a 13×9 pan isn’t possible unless you make a VERY close to non-existent thin layer. Even with 2 pounds, they were thin layers. If you read this, you’ll need more than 1 pound of beef. And yes, you can use refried beans. They’re easier to spread after you heat them up a bit.
Ashley says
You need more like 2 1/2 pounds of meat. Let’s be honest, who doesn’t like a lot of meat? I drained and rinsed black beans, added corn, sautéed mushrooms-added those and added some paprika! I didn’t have cheddar cheese so added queso cheese. Wishing I had orange cheese to mix in but hoping it turns out decent! 🙌🏼
Siena Van Brabant says
Did you add the tomatoes, chiles and beans to the meat, water, taco seasoning and garlic? The meat mixture should then have been enough for three layers.
Judy Anderson says
Turned out great! Easy recipe, had everything in the pantry. Served to neighbors and they asked for the recipe.
D. DiPietro says
I’ve been getting skeptical about online recipes being rated so highly lately. This one is a definite winner and the family LOVED it! I made it with salsa, beef and added about a cup of corn. Absolutely delicious!!! Thank you! A fine job!!!
Amanda Davis says
We pride ourselves on allowing ALL ratings to be fair to our readers. So glad you enjoyed it. :)
Melanie Conner says
Love this recipe! I made this 2 nights ago and it was absolutely delicious. I used ground turkey , instead of beef and did make my own taco seasoning. My husband gave it thumbs up and said this recipe is a keeper! Thank you for sharing the recipe!
Kari says
This recipe looks fantastic! Do you think I could make it a day ahead and pop it in the oven for dinner?
Amanda Davis says
I’m sure that would work
Bonnie Morris says
Made it tonight and was delicious! Only thing I would do different is to double bottom layer of corn tortillas. Would make again in a heartbeat!
Roxanne Aliche says
Hi, why double the bottom ?
Carrie says
I love this recipe but I was wondering if I add more meat would I need to add more liquid and taco seasoning?
Amanda Davis says
It really depends on how much more meat. The recipe calls for one pound of meat. Increase the seasoning according to how much you increase the meat.
Jen says
Looks amazing! Could I use flour tortillas instead?
Amanda Davis says
Yes, that’s fine
Diane says
So easy and delicious. Everyone loves it I’m sure the leftovers will not last long before they are eaten!
Easy to make substitutions I only had a red onion and it came out great.
Liz says
Can I use flour tortilla
Amanda Davis says
From the Ingredients & Substitutions section of the post:
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!
Hope that helps!
Kelly says
Do the corn tortillas need to be cooked crunchy ones or are the raw white corn tortillas ok?
Amanda Davis says
We use the soft corn tortillas, yellow or white are fine.
Kim says
Hi Amanda, I’ve been looking for some fun new Taco Tuesday recipes, so I can’t wait to try this! Lasagna is one of my favorites, and I adore Mexican food, so I’m thinking this mashup is exactly what I need. Thanks so much for sharing!
Jill says
Can I use refried beans instead? Mix with meat or just add in between layers??
Amanda Davis says
We haven’t tested that, but I don’t see why not
Emily says
So delicious! Made this for a quick and easy weeknight dinner and tastes amazing!
Liz says
Very easy and delicious!
Crystal Nordine says
So easy yet so yummy!!
Stephanie says
Made this tonight for a quick family get together meal and it was easy and delicious. I tend to try to eat on the healthier side, so this was great with a bunch of lettuce and fresh tomatoes on top!