Mexican Lasagna Recipe

This Mexican Lasagna Recipe is a delicious twist on traditional Italian lasagna with layers of corn tortillas, ground beef, refried beans, taco sauce, and cheese. It can be made ahead and is freezer friendly, too. Easy and great for the entire family!

Just the name Mexican Lasagna sounds awesome, am I right?! It also goes by the name Mexican Casserole, Taco Lasagna, Stacked Enchiladas, and Mexican Pie. All the same dish, all delicious.

This dish has been around forever, but I rarely make it because of my kids’ aversion to Mexican food. *groan* So whenever there is an upcoming potluck, I spy opportunity and I grab it. This is always a hit with a crowd!

It’s basically a riff on Italian lasagna, where tortillas replace the noodles, a Mexican beef mixture stands in for the traditional spaghetti sauce, and a Mexican cheese blend is used instead of ricotta and Parmesan.

If you’re a fan of Mexican food and have never made this, you must. Imagine your favorite tacos, enchiladas, and burritos all layered together – this is it!

This Mexican Lasagna recipe is versatile and a great pantry meal depending on what you have available and what your family prefers.

Yes! The lasagna can be assembled up to 1 day ahead and chilled, covered. Let stand on the counter until it reaches room temperature OR add 15 minutes to the baking time to account for cooking the dish cold.

This dish is so easy to make and leftovers are great, too. You can even serve it for breakfast with some scrambled eggs or poached eggs. DELISH.

No big surprise that this dish is filling. Even though it may look small, those layers add up and are quite substantial!

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!

Mexican Lasagna

Everyone will love this layered Mexican casserole, it’s packed with savory, comforting flavors and is quick and easy to prep for the oven.

Prep: 15min

Total: 60min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 420 kcal, Carbohydrate 33 g, Protein 25 g, Fat 21 g, Saturated Fat 10 g, Trans Fat 0.5 g, Cholesterol 71 mg, Sodium 877 mg, Fiber 7 g, Sugar 3 g, unSaturated Fat 8 g

Ingredients:

• 1 pound ground beef
• 1 medium yellow onion (diced)
• 2 teaspoons minced garlic (2 cloves)
• 1/4 cup taco seasoning (2 packets)
• 1/2 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
• 6 cups shredded cheese (jack and cheddar)
• 1 medium tomato (1-2 tomatoes diced for garnish)
• 1 bunch green onions (sliced for garnish)
• sour cream (for serving)

Instruction:

1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
2. Cook ground beef and onion in a large skillet over medium heat until the meat is browned and the onions softens.
3. Add minced garlic to the skillet and saute for 1-2 minutes longer.
4. Add taco seasoning and water and stir over medium heat until well combined.
5. Stir the tomatoes (juices included), green chiles, and black beans into the meat mixture and heat through.
6. Line the prepared baking dish with 6 corn tortillas, overlapping slightly to cover the bottom of the casserole dish.
7. Spread 1⁄3 of the meat mixture over the tortillas. Sprinkle 2 cups of the cheese over the meat mixture.
8. Continue layering corn tortillas, meat mixture, and cheese to form three layers total.
9. Cover with aluminum foil and bake for 30-40 minutes until casserole is bubbly and the cheese is fully melted.
10. Garnish with diced tomatoes and green onion. Let the casserole sit for 10 minutes for easy slicing and serving.
11. Serve with sour cream.

Mexican Lasagna Recipe

This Mexican Lasagna Recipe is a delicious twist on traditional Italian lasagna with layers of corn tortillas, ground beef, refried beans, taco sauce, and cheese. Make ahead and freezer friendly, too. Easy and great for the entire family!

Prep: 15min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 317 kcal, Carbohydrate 26 g, Protein 24 g, Fat 13 g, Saturated Fat 6 g, Cholesterol 62 mg, Sodium 1135 mg, Fiber 6 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 1 pound lean ground beef
• 1 small sweet onion (, diced small)
• salt and pepper (, to taste)
• 2 cloves garlic (, minced)
• 15 ounce can refried beans
• 3/4 cup enchilada sauce
• 10 ounce can diced tomatoes with green chile peppers ((such as Rotel), drained)
• 4 ounce can diced jalapeño peppers (, drained)
• 2.25 ounce can sliced black olives (, drained)
• 8 good quality corn tortillas
• 8 ounces (2 cups) shredded Mexican blend cheese
• sour cream, shredded lettuce, or sliced avocado ( ,for serving)
• homemade guacamole ( ,for serving)
• homemade pico de gallo ( ,for serving)

Instruction:

1. Preheat oven to 350 degrees F. Coat an 8x8x4-inch baking dish with nonstick spray.
2. Cook beef and onion in a large skillet over medium-high heat; breaking it up into small crumbles, until no pink remains, about 3 minutes. Season with a sprinkle of salt and pepper, add in the garlic, stir to incorporate. Pour off all the grease.
3. Return to heat and stir in the beans, taco sauce, tomatoes, jalapeños, and olives until combined.
4. Spread a thin layer of the mixture into the bottom of the prepared baking dish. Cover with 2 tortillas, splitting one of them in half to fit. Spread more of the meat mixture on top, followed by 1/3 cup cheese. Repeat these layers 3 more times, ending with meat mixture and cheese.
5. Transfer to the oven and bake until cheese is bubbly and golden, about 25 minutes.
6. Let rest for 10 minutes before slicing, which will help the layers stay intact.
7. Serve with your choice of toppings and enjoy!

SPICY, CHEESY & INSANELY EASY TO MAKE MEXICAN LASAGNA | SAM THE COOKING GUY

FAQ

What is Mexican lasagna made of?

Is the top layer of lasagna cheese or sauce?

What goes on bottom layer of lasagna?

How to make lasagna Paula Deen?

1. 1 cup grated Gruyere cheese.
2. 12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan.
3. 6 to 9 long strips lasagna noodles.
4. 1 1/2 lbs ground beef.
5. 2 bay leaves.
6. 1 1/2 teaspoons sugar.
7. 1 1/2 teaspoons Paula Deen’s Seasoned Salt.
8. 1 1/2 teaspoons Paula Deen’s House Seasoning.