Mexican Lasagna Recipe

If you’re craving all the bold, comforting flavors of Mexican cuisine but want something a little different, this Mexican Lasagna Recipe is going to be your new best friend. It’s like a cozy, cheesy casserole that brings together hearty beef, spicy enchilada sauce, and layers of corn tortillas instead of pasta. I absolutely love how this comes together—perfectly melty with that satisfying Tex-Mex twist that’ll get everyone asking for seconds. Keep reading, because I’m sharing all my tips to make this fan-freaking-tastic dish a regular on your dinner table.

this Recipe

Ingredients You’ll Need

This Mexican Lasagna Recipe shines because of the balance between melty cheeses, spiced ground beef, and layers of tender corn tortillas. Each ingredient plays a key role, and I’ve got some tips below to help you pick the best versions at the store.

• Neutral oil (canola, grapeseed, or vegetable): Choose a mild oil that won’t overpower the flavors when sautéing your veggies and beef.
• White or yellow onion: Finely chopping this helps it meld perfectly into the beef mixture without big chunks.
• Red bell pepper: Adds a little sweetness and a nice contrast to the savory beef.
• Lean ground beef: I use 90% lean for less greasiness but plenty of flavor—feel free to swap for ground turkey if you want.
• Tomato paste: Gives the sauce depth and richness. Don’t skip it—it’s a game changer.
• Taco seasoning: Homemade or store-bought, this brings that classic Tex-Mex spice punch.
• Frozen corn kernels: Thaw or add straight from frozen for bursts of sweetness.
• Diced green chiles: Mild heat and tang, directly from the can—drained well to avoid sogginess.
• Red enchilada sauce: This is key for the sauce base, adding smoky, spicy depth.
• Kosher salt: To bring everything together and enhance the natural flavors.
• Monterey Jack cheese: Melts beautifully with a mild tang—perfect for our cheesy layers.
• Mild cheddar cheese: Adds that familiar sharpness and color contrast to our cheese blend.
• Corn tortillas: Use fresh ones if you can, and warm them slightly to prevent cracking when layering.
• Refried beans: Creamy and hearty, they help bind the layers and add protein and fiber.
• Chopped fresh cilantro: Loads of freshness for garnish.
• Pico de gallo: Optional but brightens each forkful.
• Sour cream & diced avocado: Cool, creamy toppings that perfectly balance the spices.

Variations

I love how flexible this Mexican Lasagna Recipe is—you can shake up the proteins, add veggies, or ramp up the heat to suit your taste buds. Here are a few tweaks I’ve enjoyed over the years:

• Vegetarian version: I swap out the beef for crumbled tofu or extra beans, make sure to double up the spices for that same depth.
• Spicy kick: Adding chopped jalapeños or a dash of cayenne to the beef mixture really turns up the heat beautifully.
• Extra veggies: Try adding sliced mushrooms or zucchini for more texture and nutrition—my family doesn’t even notice!
• Cheese swap: Pepper Jack cheese instead of cheddar for a little smoky, spicy cheese vibe.

How to Make Mexican Lasagna Recipe

Step 1: Sauté the veggies and brown the beef

Start by heating a tablespoon of your neutral oil in a large skillet over medium-high heat—you’ll know it’s ready when it shimmers. Toss in your finely chopped onion and diced red bell pepper, stirring occasionally so they soften and become translucent. This usually takes around 4 minutes. Now, add your lean ground beef. Break it up with a wooden spoon and cook until it’s browned and fully cooked through, around 6 to 8 minutes. This layering of flavors early on really sets the stage for an unforgettable Mexican lasagna. Pro tip: Don’t rush this step; letting the beef get nice and browned adds a lovely depth you don’t want to miss.

Step 2: Build the sauce and mix-ins

Next, stir in the tomato paste and taco seasoning. Cook it for about 2 minutes until you can smell those spices blooming and the tomato paste darkens slightly—that’s flavor magic happening. Then, add the frozen corn kernels and the drained diced green chiles, scraping up any browned bits stuck to the pan—they pack so much flavor. Remove the pan from heat while you prep the next steps. Pro tip: Taste as you go and add a pinch of kosher salt to make everything pop just right.

Step 3: Prepare the layers and bake

Reserve 1 cup of the enchilada sauce to get spread on the baking dish, then stir the rest into your beef mixture. In a medium bowl, mix your Monterey Jack and cheddar cheeses. Now, grab a 9×13-inch baking dish and spread half a cup of reserved sauce on the bottom—this keeps the tortillas from sticking and adds extra sauciness. Layer 6 corn tortillas over the sauce (they can overlap slightly), then spread half your refried beans evenly on top. Follow that with half your beef mixture and a generous sprinkle of one-third of the cheese blend. Repeat the whole layering with tortillas, beans, beef, and cheese. Finally, top with the last 6 tortillas, spread the remaining sauce over them, and sprinkle the rest of the cheese on top.

Place your baking dish on a rimmed baking sheet (trust me, this catches any bubbling over and saves a mess) and bake at 350ºF for 30 to 35 minutes, or until bubbly and golden on top. Let it rest for about 10 minutes before digging in—that cooling time helps everything set so your slices hold together beautifully.

How to Serve Mexican Lasagna Recipe

Garnishes

I love topping my Mexican lasagna with fresh chopped cilantro—it adds a pop of color and freshness that really brightens the dish. A dollop of creamy sour cream and some diced ripe avocado bring a cool, creamy balance to the spices. If you’re feeling fancy, a spoonful of fresh pico de gallo adds that fresh tomato tang I can’t resist.

Side Dishes

To round out the meal, I often serve this with a simple green salad tossed in lime vinaigrette or some Mexican street corn (elote) for extra flavor. A side of cilantro-lime rice also pairs beautifully if you want more carbs to soak up all that delicious sauce.

Creative Ways to Present

For special occasions, I like serving this Mexican lasagna family-style in a pretty casserole dish with colorful napkins and plenty of guacamole and chips around the table. You can even make individual portions in small ramekins for a fancier presentation that impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican lasagna keeps wonderfully in an airtight container in the fridge for up to 3 days. I usually portion it out right away so I can grab it for quick lunches or dinners later in the week.

Freezing

I’ve frozen this dish a few times with great results. To freeze, cover it tightly with foil or plastic wrap and place in a freezer-safe container. When you’re ready to enjoy, thaw overnight in the fridge and bake again covered at 350ºF until warmed through and bubbly—usually about 30-40 minutes.

Reheating

For reheating leftovers, I cover the portion with foil and warm it in a 350ºF oven for about 15-20 minutes to keep that cheesy goodness intact without drying it out. You can also microwave individual servings, but I find the oven keeps the texture just right.

FAQs

Final Thoughts

When I first tried this Mexican Lasagna Recipe, I was so surprised at how comforting and satisfying it felt—like all my favorite Tex-Mex flavors packed neatly into one cozy casserole. It quickly became a staple in my home, especially for busy weeknights when I want that homemade taste without a ton of fuss. I know you’ll enjoy how easy it comes together and how much your family will love it too. So go ahead, give this recipe a try—I’d bet dollars to donuts this Mexican lasagna will become your new weeknight dinner winner!

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