Easy & Cheesy Mexican Lasagna: The Ultimate Layered Casserole Recipe
Craving a comforting, flavor-packed dinner that’s both simple to prepare and a guaranteed crowd-pleaser? Look no further than this incredible **easy and cheesy Mexican lasagna recipe**! This delightful layered casserole takes the familiar concept of Italian lasagna and infuses it with vibrant, zesty Mexican flavors. Imagine perfectly seasoned ground beef, hearty black beans, and diced tomatoes layered between soft corn tortillas and generous amounts of gooey jack and cheddar cheese, all baked to bubbly perfection in a single dish. It’s a hearty, satisfying meal that brings joy to any dinner table, making it an instant family favorite.
Why This Mexican Lasagna Recipe Is a Must-Try
What makes this particular **Mexican lasagna** stand out? Unlike traditional Italian versions that rely on pasta noodles and a blend of Italian meats, this recipe boldly redefines the casserole experience. It cleverly swaps traditional lasagna noodles for tender corn tortillas, creating an authentic Mexican base that soaks up all the rich flavors without becoming soggy. The robust filling combines seasoned ground beef with savory black beans and fire-roasted tomatoes, offering a wholesome and deeply satisfying experience in every bite.
Often referred to as **taco lasagna** or a **Mexican casserole bake**, this dish consistently wins over hearts and appetites. It maintains the comforting, layered structure you love from classic lasagna but introduces an exciting new flavor profile. The preparation is remarkably similar to our popular chicken enchilada casserole, utilizing corn tortillas as the foundational layers. This layered Mexican casserole is incredibly convenient, quick to assemble, and bursting with savory, comforting flavors that make it ideal for busy weeknights or casual gatherings. Everyone at your table, from kids to adults, will eagerly anticipate another serving of this delightful, cheesy creation.
Essential Ingredients for Your Mexican Lasagna
Gathering your ingredients is the first step to creating this fantastic **layered Mexican bake**. You’ll find a complete list of all measurements, specific ingredients, and detailed instructions in the printable recipe card located at the very end of this post. However, let’s explore some key components and their potential variations to help you customize your perfect Mexican lasagna.
Ingredient Insights and Smart Substitutions
Understanding your ingredients and having flexible substitution options can make your cooking experience even better. Here’s a closer look at the components of this delicious **Mexican casserole recipe**:
GROUND BEEF: The star of our savory filling. We recommend a lean ground beef (e.g., 80/20 or 90/10) for less grease. If you’re looking for alternatives, ground turkey is an excellent leaner substitute that maintains a similar texture. For those who prefer different proteins, shredded cooked beef, chicken (like rotisserie chicken), or pork (carnitas would be fantastic!) can also be used. Just ensure any shredded meat is well-seasoned before incorporating it into the mixture.
TOMATOES: Fire-roasted diced tomatoes add a wonderful smoky depth of flavor that complements the other Mexican spices beautifully. However, if you don’t have them on hand, regular canned diced tomatoes work just as well. Another fantastic option for an extra kick of flavor and moisture is to use salsa. We suggest about 1 1⁄2 cups of your favorite medium-consistency salsa. The liquid from the tomatoes or salsa is crucial; it provides the necessary moisture that the corn tortillas absorb during baking, preventing the dish from drying out and ensuring tender, flavorful layers.
TORTILLAS: Corn tortillas are the traditional and highly recommended base for this **layered Mexican dish**. Their slightly firmer texture means they won’t get soggy easily, yet they absorb just enough moisture from the filling to become wonderfully supple and soft. If you prefer, flour tortillas can also be used; they will yield a softer, more bread-like texture. For either type, consider warming them slightly before layering to make them more pliable and prevent tearing.
SEASONING: A good taco seasoning is key to the authentic Mexican flavor. You can use your favorite homemade taco seasoning blend or opt for convenient store-bought packets. To achieve the intended flavor balance, 1/4 cup of taco seasoning is equivalent to roughly two standard store-bought packets. Feel free to adjust the amount to your preferred spice level.
CHEESE: A blend of shredded jack and cheddar cheese provides the perfect melt and classic flavor. You can use pre-shredded cheese for convenience, but shredding your own from a block often results in a creamier melt. Other great cheese options include Monterey Jack, Colby Jack, or a Mexican blend. Don’t be shy with the cheese; it’s what makes this **cheesy Mexican lasagna** so irresistible!
ADDITIONS & VARIATIONS: This recipe is incredibly versatile! Feel free to customize it with your favorite Mexican-inspired additions.
- Vegetables: Canned or frozen corn (drained), chopped bell peppers (any color), or diced zucchini can be added to the meat mixture. Add fresh veggies to the skillet with the beef and onion to soften them before adding the other ingredients.
- Spice: For extra heat, incorporate diced jalapeños (fresh or canned), a pinch of cayenne pepper, or a dash of your favorite hot sauce into the meat mixture.
- Beans: While black beans are specified, pinto beans or kidney beans can also be used for variation.
- Creaminess: A layer of refried beans spread on the tortillas before the meat can add an extra dimension of creaminess and flavor.
Step-by-Step Guide to Crafting Mexican Lasagna
These step-by-step photos and detailed instructions are provided to help you visualize the process of making this delicious **Mexican lasagna recipe**. For a printable version, complete with precise measurements and full instructions, you can Jump to Recipe at the bottom of this post.
- Begin by preheating your oven to 350 degrees Fahrenheit (175°C). Prepare a 9×13-inch casserole dish by spraying it generously with non-stick cooking spray, then set it aside. This ensures your lasagna won’t stick and makes for easy serving.
- In a large skillet, cook the ground beef and diced yellow onion over medium heat. Stir frequently, breaking up the meat, until the beef is thoroughly browned and the onion has softened and turned translucent. Drain any excess grease to prevent the lasagna from becoming oily.
- Add the minced garlic to the skillet with the beef and onion. Sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as this can create a bitter taste.
- Stir in the taco seasoning and water. Continue to cook over medium heat, mixing everything thoroughly, until the seasoning is well combined and the liquid is slightly reduced, creating a rich, flavorful sauce for the beef.
- Finally, incorporate the fire-roasted diced tomatoes (including their juices), green chiles, and drained and rinsed black beans into the meat mixture. Stir well and allow the mixture to heat through for a few minutes, letting the flavors meld together. This ensures the filling is perfectly moist and flavorful for your **Mexican lasagna layers**.
- Now, it’s time to assemble your lasagna! Arrange 6 corn tortillas in the bottom of your prepared baking dish. Overlap them slightly to ensure the entire bottom surface is covered, creating a sturdy first layer for your **layered casserole**. You may need to tear some tortillas to fit perfectly.
- Spread approximately one-third of the flavorful meat mixture evenly over the tortilla layer. Then, generously sprinkle 2 cups of your shredded jack and cheddar cheese blend over the meat. This will create a luscious, cheesy middle layer that holds everything together.
- Repeat the layering process two more times: another layer of 6 corn tortillas, followed by another third of the meat mixture, and then another 2 cups of cheese. You should have a total of three distinct layers of tortillas, meat, and cheese.
- Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 30-40 minutes, or until the casserole is bubbly around the edges and the cheese is completely melted and golden. The foil helps to steam the tortillas, ensuring they become perfectly tender.
- Once baked, remove the casserole from the oven and let it rest for about 10 minutes. This crucial step allows the layers to set, making it much easier to slice and serve neat portions without the dish falling apart. Garnish generously with fresh diced tomatoes and sliced green onions for a pop of color and freshness.
- Serve your delectable **easy Mexican lasagna** warm with a dollop of sour cream on the side, or your favorite Mexican toppings. Enjoy!
Frequently Asked Questions & Expert Tips for Perfect Mexican Lasagna
Storing leftovers properly ensures you can enjoy this delicious **Mexican casserole** for days. Place any remaining portions in an air-tight container or wrap the casserole dish tightly with plastic wrap or aluminum foil. It will keep fresh in the refrigerator for 2-3 days. To reheat, simply pop a slice in the microwave until warmed through, or for larger portions, reheat in the oven at 350°F (175°C) until bubbly and heated throughout.
Absolutely! This **easy Mexican lasagna** is a fantastic meal prep option. You can assemble the entire dish a day in advance and store it covered in the refrigerator. When you’re ready to bake, allow the casserole to sit at room temperature for about 30 minutes to an hour to take the chill off before placing it in the oven. Keep in mind that preparing it in advance will give the corn tortillas more time to absorb moisture from the filling, resulting in a softer texture after baking. Many people actually prefer this extra tender quality!
Yes, **Mexican lasagna** freezes beautifully, making it an excellent option for future meals. You can freeze it either unbaked or baked. If freezing unbaked, assemble the lasagna as directed, then cover it tightly with a layer of plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking as usual. If freezing baked, let the casserole cool completely, then slice into individual portions, wrap each piece, and store in an airtight container or freezer bag for up to 3 months. Reheat from frozen in the oven at 350°F (175°C) for a longer period (around 45-60 minutes) or microwave individual slices.
This **taco lasagna** recipe offers great flexibility for spice. For a milder version, use mild green chiles and omit any additional jalapeños or hot sauce. If you love heat, opt for hot green chiles, add fresh or canned diced jalapeños to the meat mixture, or even a dash of cayenne pepper. Serving with sour cream also helps to cool down the spice for individual preferences.
Delicious Serving Suggestions for Your Mexican Lasagna
While this **easy Mexican lasagna** is a complete meal on its own, a few garnishes and side dishes can elevate your dining experience. For a vibrant finish, garnish your freshly baked casserole with finely sliced green onions and fresh diced tomatoes. A generous dollop of sour cream on the side is a classic accompaniment, offering a cool contrast to the rich flavors. Beyond sour cream, consider serving with a drizzle of refreshing salsa verde or a vibrant restaurant-style salsa. For a heartier meal, serve alongside a simple green salad, some Mexican rice, or a side of refried beans. Don’t forget a sprinkle of fresh cilantro for an extra burst of flavor!
More Mexican-Inspired Casseroles & Recipes You’ll Love
If you loved this **layered Mexican casserole**, you’ll surely enjoy these other comforting and flavorful 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!
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Ingredients
- 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
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13×9 baking dish
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Large skillet
Before You Begin
- Feel free to swap fire-roasted tomatoes for 1 1/2 cups of your favorite salsa. The key is the moisture provided by the tomato juices (or salsa), which is essential for softening the corn tortillas and preventing the casserole from drying out.
- Ground beef can be easily substituted with ground turkey for a leaner option. For different flavor profiles, consider using pre-cooked shredded beef, chicken, or pork.
- Enhance your **Mexican lasagna** with additional vegetables like canned or frozen corn (ensure it’s drained well) or finely chopped bell peppers. Add these to the skillet along with the beef and onion to soften them before proceeding with the rest of the recipe.
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
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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
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Add minced garlic to the skillet and saute for 1-2 minutes longer.2 teaspoons minced garlic
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Add taco seasoning and water and stir over medium heat until well combined.1/4 cup taco seasoning, 1/2 cup water
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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
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Line the prepared baking dish with 6 corn tortillas, overlapping slightly to cover the bottom of the casserole dish.18 corn tortillas
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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
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Continue layering corn tortillas, meat mixture, and cheese to form three layers total.
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Cover with aluminum foil and bake for 30-40 minutes until casserole is bubbly and the cheese is fully melted.
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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
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Serve with sour cream.sour cream
Expert Tips & FAQs
- You can prepare this delightful Mexican lasagna a day in advance and store it, covered, in the refrigerator. For best results, allow the dish to come to room temperature for 30-60 minutes before baking. Note that pre-assembling can make the tortillas even softer, a characteristic many enjoy!
- Store any leftover casserole in an airtight container or tightly wrapped with plastic wrap in the refrigerator for 2-3 days. Reheat individual servings in the microwave, or larger portions in the oven at 350°F (175°C) until thoroughly warmed through.
- For a vegetarian version, simply substitute the ground beef with an equal amount of plant-based ground meat alternative or add extra black beans, pinto beans, and corn for a hearty vegetable filling.
- To ensure even baking and a beautiful golden-brown top, you can remove the aluminum foil for the last 10-15 minutes of baking, allowing the cheese to bubble and crisp slightly.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.