Ultimate Mexican Lasagna Recipe

Layers of bold flavors, melty cheese, and tortilla goodness—this isn’t your average lasagna. It’s a fiesta in every bite!

Why You’ll Love This Recipe

If you’re tired of regular taco night or traditional lasagna, this Mexican Lasagna will change the game! It combines the comfort of baked layers with the spicy kick of Tex-Mex flavors. Whether you’re cooking for the family or prepping meals ahead of time, this dish is hearty, satisfying, and guaranteed to be a hit.

Ingredients

For the layers:

1 lb (450g) ground beef
1 medium onion, diced
2 garlic cloves, minced
1 tbsp taco seasoning (or mix: paprika, cumin, oregano, chili powder)
½ tsp salt
¼ tsp black pepper
1 can (15 oz / 400g) black beans, rinsed and drained
1 can (15 oz / 400g) fire-roasted diced tomatoes
½ cup corn (optional)
1 cup salsa or enchilada sauce
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
10–12 small corn tortillas

Step-by-Step Instructions

1. Prepare the Filling

Heat a large skillet over medium heat. Add a little oil and sauté the onion until soft.
Add garlic and cook for 30 seconds, then add the ground beef.
Cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
Stir in taco seasoning, salt, pepper, tomatoes, black beans, corn, and salsa.
Let the mixture simmer on low for about 10 minutes to absorb flavor.

2. Layer the Lasagna

In a baking dish (about 9×13″), spread a thin layer of the meat mixture.
Add a layer of tortillas (cut to fit if necessary), then more meat mixture, followed by a mix of cheddar and mozzarella cheese.
Repeat layers until all ingredients are used, ending with a generous cheese layer on top.

3. Bake

Preheat oven to 350°F (180°C). Cover the dish with foil and bake for 25 minutes.
Uncover and bake an additional 10–15 minutes, until cheese is bubbly and golden.
Let rest 10 minutes before slicing.

Extra Tips for Perfection

Make it spicy: Add chopped jalapeños or hot sauce to the filling.
Add freshness: Top with chopped cilantro, green onions, avocado slices, or sour cream.
Switch it up: Use ground turkey or shredded chicken for a lighter version.

Make-Ahead & Storage

Meal prep: Assemble it a day in advance and refrigerate.
Freezer-friendly: Bake it, let it cool, then wrap tightly and freeze for up to 3 months.
Reheating: Microwave individual portions or warm in oven at 300°F (150°C) for 20 minutes.
What to Serve With

Mexican rice or cilantro-lime rice
Fresh garden salad with a citrus dressing
Nachos with guacamole and pico de gallo

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