Mexican lasagna is a bold, flavorful twist on the classic Italian lasagna. This hearty, layered dish swaps out traditional pasta for soft corn tortillas and infuses every bite with zesty Mexican flavors. The combination of seasoned ground beef or chicken, creamy cheese, and a savory enchilada sauce creates a satisfying meal that’s perfect for any occasion.
Each layer of this family favorite lasagna is carefully assembled, allowing the tortillas to soak up the rich sauce and spices while the cheese melts to a golden, bubbly perfection. It’s a dish that brings together the comfort of lasagna with the vibrant flavors of Mexican cuisine, offering a fusion meal that’s sure to become a family favorite.
What makes Mexican lasagna truly special is its versatility and richness. My mom used to prepare this dish a lot because if you don’t have lasagna noodles, tortillas will save the recipe. It’s rich and flavorfull dish that combines both Mexican and Italian food into this unique dish.
Why do I love this recipe?
It’s a flavorful, comforting fusion of two classic dishes that’s easy to make and can be customized to suit any taste.
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Variations on the recipe?
Try ground turkey or chicken for a lighter version, or use black beans and roasted vegetables for a vegetarian alternative. You can also adjust the heat with different types of chiles or add a layer of guacamole
Serving suggestions?
Serve with a side of Mexican rice, refried beans, or a simple green salad with a tangy vinaigrette.
Storage and freezing?
Store leftovers in an airtight container in the fridge for up to 4 days. Mexican lasagna freezes well—just cover it tightly and freeze for up to 3 months. Reheat in the oven for best results.
Mexican Lasagna Recipe
Ingredients
- 1 pound ground beef
- 1 medium yellow onion diced
- 2 teaspoons minced garlic about 2 cloves
- ¼ cup taco seasoning 2 packets
- ½ cup water
- 14.5 ounces fire-roasted diced tomatoes do not drain
- 4 ounces green chiles 1 can
- 15 ounces 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
Instructions
- Preheat your oven to 350°F. Lightly spray a 9×13-inch casserole dish with non-stick cooking spray and set it aside.
- In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is softened. Add the minced garlic and sauté for 1-2 more minutes.
- Stir in the taco seasoning and water, mixing well, and let it simmer over medium heat. Add the fire-roasted diced tomatoes (with their juices), green chiles, and black beans. Stir to combine and heat through.
- In the prepared casserole dish, layer 6 corn tortillas on the bottom, overlapping them slightly. Spread 1/3 of the meat mixture over the tortillas, then sprinkle 2 cups of cheese on top.
- Repeat the layering process, using more tortillas, meat mixture, and cheese for a total of three layers.
- Cover the casserole with aluminum foil and bake for 30-40 minutes, or until it’s bubbly and the cheese is melted.
- Once baked, garnish with diced tomatoes and sliced green onions. Let the casserole rest for 10 minutes before slicing and serving.
- Serve with a dollop of sour cream for extra flavor.
- Enjoy!
