I make this Mexican Lasagna when I want something hearty, comforting, and packed with bold flavors. It brings together seasoned beef, tortillas, beans, and melted cheese in layers that remind me of both tacos and a classic baked casserole.
Why You’ll Love This Recipe
I love how this recipe combines the best of two worlds—Mexican-inspired flavors and the cozy feel of a baked lasagna. It’s simple to prepare, uses pantry-friendly ingredients, and turns out incredibly satisfying every time. I also appreciate how flexible it is, making it easy for me to adjust based on what I have on hand. The cheesy layers and rich beef filling make it a guaranteed crowd-pleaser in my kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb lean ground beef
1 cup diced yellow onion
1 tsp salt
½ tsp black pepper
1 oz taco seasoning packet
½ cup water
4 oz mild green chilis
15 oz black beans
17.5 oz flour tortillas
16 oz mild chunky salsa
8 oz sharp cheddar cheese
8 oz Monterey Jack cheese
1 tbsp chopped fresh cilantro
sour cream
Roma tomatoes, seeded and diced
Directions
I start by preheating the oven to 375°F (190°C).
In a large skillet over medium heat, I cook the ground beef and diced onion until the beef is browned and fully cooked, then I drain the excess fat.
I stir in the salt, black pepper, taco seasoning, and water, letting it simmer for about 3–5 minutes until the mixture thickens.
Next, I add the green chilis and black beans, mixing everything well before removing it from the heat.
In a baking dish, I spread a thin layer of salsa on the bottom. Then I place a layer of flour tortillas, cutting them as needed to fit.
I add a layer of the beef mixture, followed by salsa, and then a generous sprinkle of cheddar and Monterey Jack cheese. I repeat these layers until everything is used, finishing with cheese on top.
I cover the dish with foil and bake it for 25 minutes. Then I remove the foil and bake for another 10–15 minutes until the cheese is bubbly and lightly golden.
After baking, I let it rest for 5–10 minutes before slicing. I like to garnish it with chopped cilantro, diced Roma tomatoes, and serve it with sour cream.
Servings and timing
I prepare this dish in about 15 minutes, and it takes around 40 minutes to cook, making the total time about 55 minutes.
This recipe serves 6 portions, with each serving providing approximately 520 kcal.
Variations
I sometimes switch the ground beef with ground chicken or turkey for a lighter version. When I want a vegetarian option, I skip the meat and add more beans or even corn and sautéed vegetables. I also like to experiment with spicier salsas or add jalapeños when I want extra heat. For a creamier texture, I occasionally mix in a bit of cream cheese between the layers.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I want to reheat, I use the oven at 350°F (175°C) until warmed through, which keeps the texture nice. If I’m in a hurry, I reheat individual portions in the microwave, though the oven gives better results. I can also freeze it for up to 2 months and thaw it overnight before reheating.
Related Recipes:
FAQs
Can I make this dish ahead of time?
I often assemble it a day in advance, cover it, and keep it in the refrigerator. When ready, I bake it as directed, adding a few extra minutes if it’s cold.
Can I use corn tortillas instead of flour tortillas?
I sometimes use corn tortillas for a slightly different texture and flavor. They work well but give a more traditional Mexican taste.
How do I prevent the lasagna from getting soggy?
I make sure not to overload it with salsa and let the beef mixture thicken properly before layering.
Can I make it spicier?
I add hot salsa, chili flakes, or diced jalapeños when I want to increase the heat level.
What can I serve with Mexican lasagna?
I like serving it with a simple green salad, rice, or even tortilla chips for added crunch.
Conclusion
I keep coming back to this Mexican Lasagna because it’s easy, flavorful, and incredibly satisfying. The layered combination of seasoned beef, tortillas, and melted cheese always delivers comfort in every bite. It’s one of those dishes I rely on when I want something dependable and delicious to share.
📖 Recipe:
Print
Mexican Lasagna
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Low Calorie
Description
A hearty and comforting Mexican lasagna layered with seasoned beef, tortillas, beans, salsa, and melted cheese. This crowd-pleasing casserole blends bold flavors with a classic baked dish feel.
Ingredients
1 lb lean ground beef
1 cup diced yellow onion
1 tsp salt
1/2 tsp black pepper
1 oz taco seasoning packet
1/2 cup water
4 oz mild green chilis
15 oz black beans
17.5 oz flour tortillas
16 oz mild chunky salsa
8 oz sharp cheddar cheese
8 oz Monterey Jack cheese
1 tbsp chopped fresh cilantro
Sour cream
Roma tomatoes, seeded and diced
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and fully cooked. Drain excess fat.
- Stir in salt, black pepper, taco seasoning, and water. Simmer for 3–5 minutes until thickened.
- Add green chilis and black beans, mix well, and remove from heat.
- Spread a thin layer of salsa in a baking dish. Add a layer of flour tortillas, cutting as needed to fit.
- Layer with beef mixture, salsa, and a mix of cheddar and Monterey Jack cheese. Repeat layers, finishing with cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.
- Let rest for 5–10 minutes before slicing. Garnish with cilantro, diced tomatoes, and serve with sour cream.
Notes
Substitute ground beef with chicken or turkey for a lighter option.
For a vegetarian version, omit meat and add extra beans, corn, or sautéed vegetables.
Use spicier salsa or add jalapeños for extra heat.
Mix in cream cheese between layers for a creamier texture.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat in the oven at 350°F (175°C) for best texture or microwave individual portions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 85 mg
