Mexican Lasagna Recipe

This easy Mexican Lasagna recipe is spicy comfort food at it's best.  Layers of taco seasoned ground beef or turkey with corn tortillas, sour cream, shredded cheese, black beans and green chilies make a Tex-Mex  style casserole, the whole  family will love.

What is Mexican Lasagna?

I first tried a Mexican lasagna decades ago in a restaurant I worked at, long before making my own recipe version. One of the cooks liked making one to put out for happy hour in the bar area. The casserole held up well to sitting out a few hours and didn't require much tending. This delightful dish is also referred to as Tex-Mex Lasagna or Taco Lasagna.

Mexican Lasagna is different from traditional Italian lasagna, as it uses corn tortillas, salsa, sour cream, beans, and Mexican spices instead of pasta, sauce, bechamel or ricotta and Italian seasonings. This Mexican casserole goes great with both beer and mixed drinks, so it's a fantastic fit for casual entertaining.  I've found it to be great party fare and it was one of my husband's favorite dishes, since he could easily pack some for his lunches and it reheated wonderfully.

Key Ingredients

The secret of a truly delicious Mexican lasagna lies in its bold, flavorful ingredients. At the heart of this easy Mexican lasagna recipe is ground beef, seasoned to perfection with taco seasoning for that classic Tex-Mex kick. For a lighter twist, lean ground beef or even ground turkey (as shown) can be used without sacrificing flavor. Instead of traditional lasagna noodles, corn tortillas form the sturdy, gluten-free layers that soak up the savory salsa and juices.

Here black beans were used add a creamy, hearty texture, but canned refried beans work just as well. I prefer to use salsa in my Mexican Lasagna, but enchilada sauce or even diced tomatoes or Rotel are also great choices. Shredded cheese; whether you prefer Monterey Jack, Cheddar, or a Mexican blend, creates melty cheese layers that help hold everything together (freshly shredded is best for smoother texture). Green chilies and black olives provide bursts of flavor, making each forkful exciting. All these ingredients come together to create a Mexican lasagna that’s as satisfying as it is easy to make. Whether you’re a fan of classic ground beef or want to experiment with ground or shredded chicken this recipe is endlessly customizable and sure to become a family favorite.

A few other additions you may like:

• add canned (drained) or frozen corn to the meat or bean layer.
• garlic lovers may like to cook the ground meat with a couple cloves of minced garlic in addition to the taco seasonings
• for an extra creamy casserole mix 4 ounces of cream cheese into the sour cream before spreading.

How to Make Mexican Lasagna

It's an easy enough recipe: cook ground meat in a large skillet over medium-high heat, using a wooden spoon to break it up and combine with taco seasoning to create a flavorful beef mixture. Then layer the tortillas ground meat mixture and the rest of the ingredients in a lasagna pan or baking dish and bake.

See Recipe card for full directions.

Serving Suggestions

Mexican lasagna is a crowd-pleaser main course that is great alone or teamed with sides. For a classic presentation, top each slice with a generous dollop of sour cream, a sprinkle of shredded cheese, and a handful of sliced green onions, chopped cilantro or diced tomatoes. If you love a little extra crunch, serve with tortilla chips on the side or crumble a few on top for added texture.

To round out your meal, pair your easy Mexican lasagna with Mexican rice, black beans, or a fresh green salad (with Avocado Lime Ranch Dressing) . For those who like to turn up the flavor, drizzle with enchilada sauce or salsa verde just before serving. Don’t forget to set out your favorite taco toppings such as: guacamole, diced avocado, salsa, or pickled jalapeños. Everyone can customize their plate. Whether you’re hosting a family dinner or a casual get-together with friends, this Tex-Mex lasagna recipe is perfect for sharing and can be made ahead for stress-free entertaining.

After this comforting main course, try my Tres Leche Cupcakes, Choco Tacos or Mexican Fried Ice Cream. They are delicious and approachable sweet treats that stay on theme.

Leftovers

One of the best things about Mexican lasagna is how well it keeps, making it ideal for meal prep or enjoying throughout the week. To store leftovers, simply transfer the cooled lasagna to an airtight container and refrigerate for up to three days. If you want to save it for later, Mexican lasagna also freezes beautifully for up to three months. Wrap it tightly in plastic wrap and aluminum foil before freezing or seal in freezer safe bags or containers.

When you’re ready to reheat, pop the lasagna in a preheated oven at 350°F until it’s hot and bubbly, or warm individual portions in the microwave for a quick meal. Just be sure to label your airtight container with the date, and always reheat leftovers to an internal temperature of 165°F for food safety. With these tips, you’ll find that this easy Mexican lasagna recipe is just as delicious as leftovers.

Mexican Lasagna Recipe

4.86 from 7 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican, Tex-Mex

Diet: Gluten Free

Keyword: Mexican casserole, Mexican lasagna recipe, tex mex lasagna

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 8 servings

Calories:

Author: Robin Gagnon

Ingredients

• 1 pound ground beef, chicken or turkey your choice, I happened to use ground turkey
• 1 Taco Seasoning Mix choose gluten free if necessary
• 32 oz Salsa 2 -16 oz jars*
• package of corn tortillas
• 2 cups shredded cheddar cheese Swap Monterey Jack cheese or a Mexican cheese blend if you prefer
• 8 oz sour cream*
• sliced black olives ***optional
• 1 small can green chilis drained
• 15 oz can of black beans drained and rinsed

Instructions

• Fry the ground beef (or ground meat of choice) in skillet, if fatty drain. Add the taco seasoning mix and ½ cup of water. Stir well and simmer on low for a couple minutes, before shutting off the burner.
  
• Preheat oven to 375 degrees.
• Cover bottom of lasagna pan with a thin layer of salsa, then arrange a layer of corn tortillas, fully covering the bottom. (cut or tear some of the corn tortillas if necessary to fully cover without making it too thick).
  
• Spoon the taco seasoned meat into the lasagna pan, and spread out evenly. Sprinkle a little cheese, then top with another tortilla layer.
  
• Spread out the sour cream over the tortilla layer, sprinkle a little cheese, then evenly distribute olives or jalapenos if you choose to add them. Top with another layer of tortillas.
  
• Spread thin layer of salsa over the tortillas, then evenly distribute the black beans over the salsa and sprinkle some cheese on. Top with the final layer of corn tortillas.
  
• Top off the lasagna with remaining salsa and cheese. Decorate the top with olives or jalapenos if you like (I did half and half & indicated the sides this way).
  
• Bake for 50-60 minutes, allow to cool at least 15 minutes before serving.

Notes

To lighten up this recipe use a lean ground meat and reduced fat cheese & sour cream.

Get additional salsa and sour cream for topping at serving time if you like.