This Mexican Lasagna Casserole layers a savory meat sauce made with salsa, soft tortillas, and plenty of melted cheese. It’s an easy, crowd-pleasing weeknight dinner that comes together with minimal fuss.
An Easy Mexican Dinner Idea
When weeknights are busy, I love dinners that require minimal hands-on time—just spoon into a baking dish and bake. This Mexican “lasagna” is exactly that: the bright, familiar flavors of tacos and enchiladas combined into a simple layered casserole.
It’s flexible, feeds a crowd, and smells amazing while baking. You can adapt it to what you have on hand or to fit dietary needs, making it a reliable go-to for family meals.
What is Mexican Lasagna?
Traditional lasagna uses pasta, tomato sauce and cheese in layers. Mexican lasagna swaps those elements for flavors from Mexican cuisine: ground meat simmered with salsa becomes the sauce, soft corn tortillas replace pasta sheets, and cheddar (or a Mexican cheese blend) melts between the layers.
It’s similar to stacked enchiladas but avoids individually rolling tortillas. I often add black beans, corn, onions and bell pepper for color and nutrition, turning it into a complete one-dish meal.
What You’ll Need
Use this ingredient list as a base and customize as you like.
- Ground beef: 2 pounds (ground chuck or sirloin work well)
- Olive oil: 2 tablespoons for sautéing
- Chili powder: 1 tablespoon for taco-style flavor
- Ground coriander: 1 tablespoon
- Salt and pepper: to taste
- Cumin: 1/2 tablespoon
- Black beans: 1 (15-ounce) can, drained and rinsed
- Onion: 1 small, diced (red or yellow)
- Red bell pepper: 1, diced (or any color)
- Corn: 1 cup, fresh or frozen
- Garlic: 2 cloves, minced
- Salsa: 1 (15-ounce) jar
- Cheese: 4 cups shredded cheddar (or a Mexican blend)
- Tortillas: twelve 8-inch corn tortillas (or flour tortillas if preferred)
How To Make Mexican Lasagna
This recipe is great for getting kids involved: older helpers can chop and cook with supervision, while younger ones can layer tortillas and sprinkle cheese. Keep safety in mind around hot pans and knives.
- Prep oven & pan: Preheat oven to 425°F and spray a 9×13-inch baking dish with cooking spray.
- Make the sauce: Heat olive oil in a large skillet over medium-high heat. Add ground beef, chili powder, coriander, salt, pepper and cumin. Cook about 5 minutes, breaking up the meat.
- Stir in black beans, diced onion, bell pepper, corn and garlic. Cook another 5 minutes, then lower the heat and stir in the salsa. Simmer about 7 minutes so flavors meld.
- Assemble the casserole: Line the bottom of the prepared dish with tortillas, overlapping slightly. Spoon one-third of the beef mixture over the tortillas and spread evenly. Sprinkle one-third of the cheese. Repeat two more times, finishing with cheese on top.
- Bake: Bake 20–25 minutes, until hot and bubbly. Remove from oven and let rest 10 minutes before slicing and serving.
Variation Ideas
Customize this recipe to suit your tastes or pantry:
- Protein: Swap ground beef for shredded chicken, pulled pork, crumbled tofu, or omit meat for a vegetable-forward casserole.
- Sauce options: Try salsa verde, enchilada sauce, or add chipotle in adobo or a touch of cream cheese or mole for different flavor profiles.
- Cheese: Mix in Monterey Jack, pepper jack, or a Mexican cheese blend. Dollops of queso fresco or queso blanco add richness.
- Tortilla alternatives: Use flour tortillas or thin slices of sautéed zucchini for a lower-carb option.
Tips for Success
Simple techniques will improve the final dish:
- Thicken the sauce: If the sauce seems thin, whisk 1 tablespoon flour or cornstarch with 1 tablespoon water into a slurry, then stir it into the sauce and simmer a few minutes until thickened.
- Prevent soggy tortillas: Lightly frying tortillas for a few seconds per side can add flavor and help them hold texture, though it’s optional.
- Toppings: Serve with sour cream, pico de gallo, cilantro, olives, or sliced jalapeños so everyone can customize their plate.
How To Store & Reheat Leftovers
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat in a 350°F oven until heated through, or microwave individual portions.
Can I Freeze Mexican Lasagna?
- Yes. Assemble the whole lasagna, wrap tightly, and freeze before baking for up to three months. Thaw overnight in the fridge before baking.
- Or freeze the cooked filling in a sealed bag for an easy future assembly—thaw overnight and layer into tortillas the day you plan to bake.
Mexican Lasagna
Ingredients
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon ground coriander
- Salt and pepper, to taste
- 1/2 tablespoon cumin
- 1 (15-ounce) can black beans, drained and rinsed
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1 cup corn kernels, fresh or frozen
- 2 cloves garlic, minced
- 1 (15-ounce) jar salsa
- 4 cups shredded cheddar cheese
- 12 8-inch corn tortillas
Instructions
- Preheat oven to 425°F and grease a 9×13-inch baking dish.
- Heat oil in a skillet over medium-high heat.
- Add ground beef with chili powder, coriander, salt, pepper and cumin. Cook 5 minutes, breaking up the meat.
- Add onion, black beans, bell pepper, corn and garlic; cook 5 more minutes.
- Lower heat, stir in salsa, and simmer 7 minutes to combine flavors.
- Line the baking dish with overlapping tortillas. Spoon one-third of the beef mixture over the tortillas and spread into an even layer. Sprinkle one-third of the cheese. Repeat twice more, finishing with cheese.
- Bake 20–25 minutes until hot and bubbly. Let stand 10 minutes before serving.
Equipment
- Oven
Nutrition
Calories: 494 kcal | Carbohydrates: 33 g | Protein: 38 g | Fat: 24 g (estimates). Nutritional values are approximate and may vary based on ingredients and portions.
More Casseroles to Try
If you enjoy this casserole, try other easy bakes for weeknights.
- Gnocchi and Bacon Casserole
- Eggs Benedict Casserole
- Cheesy Zucchini and Squash Casserole