Easy Mexican Lasagna Recipe

This Mexican Lasagna Recipe has layers of seasoned beef, tortillas, beans, tomatoes, corn, and cheese. Baked bubbly in the oven, it’s a delicious layered casserole dish that can be made ahead of time and is also freezer friendly.

Easy, cheesy Mexican lasagna is a great meal for a family dinner, gathering, or potluck.

Mexican Lasagna is a twist on traditional Lasagna. It’s built the same way using a layered “lasagna” method, just using different ingredients to make it Mexican.

Instead of lasagna noodles, you use tortillas. A loaded Mexican beef mixture replaces the spaghetti sauce. And instead of Ricotta and Parmesan, you use a Mexican cheese.

Think of your favorite Mexican foods such as Enchiladas, tacos, or burritos – all layered together in an easy casserole.

Now you can see why this recipe, also called Taco Lasagna Recipe, is a fan favorite. Perhaps it’s time to change up the way you do Taco Tuesday!

With just 15 minutes of prep time, and 45 minutes of baking in the oven, you have a comforting and filling delicious meal that the whole family will love.

Yet being such a filling meal, and an easy one-dish recipe – it’s also a great layered casserole for a crowd. With the ability to make it ahead of time, it’s also perfect for potlucks.

Ingredients and Notes

As always, the full recipe is on the printable recipe card at the end of this post!

Here are the Mexican lasagna ingredients you’ll need to make this recipe. I have some great suggestions on substitutions below as well. This recipe is great for making it your own!

How to Make Mexican Lasagna

1. Preheat the oven to 375°F. Lightly grease a 9×13 inch baking dish with cooking spray. 
   
   
2. In a large skillet over medium-high heat, cook ground beef, onion, and bell peppers until vegetables are  tender and beef is browned. Drain if needed. 
   
   
3. Stir in the black beans, corn, Rotel, cumin, chili powder, garlic powder, salt, and black pepper to the  beef mixture. Cook for another 5 minutes until everything is well combined and heated through. 
   
   
4. Remove from heat. Mix in the sour cream until fully incorporated.
   
   
5. Layer 4 tortillas evenly onto bottom of baking dish, overlapping slightly if necessary. Top with 1/3 of  the beef mixture and 1/3 of the cheese. 
   
   
   
6. Repeat layers with remaining tortillas, using another 1/3 of the beef mixture and 1/3 of the cheese,  ending with meat mixture and a layer of cheese on top. 
   
   
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then,  remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and slightly  golden. 
   
   
8. Let the lasagna cool for about 10 minutes before serving. Garnish with chopped cilantro if desired. 
   
   

Storage

Mexican lasagna with tortillas should be stored in an airtight container in the refrigerator for 3-4  days.  

To Reheat: Bake in the oven at 350°F, covered, for 15-20 minutes. Or microwave on High,  for 2-4 minutes. 

Can I make the Mexican Lasagna ahead of time? 

Yes, you can assemble the lasagna and refrigerate it for up to 24 hours before baking. Just cover it tightly  with plastic wrap or aluminum foil. You may need to add a few extra minutes to the baking time if it’s  cold from the refrigerator. 

Is the Mexican Lasagna freezer-friendly? 

Absolutely. You can freeze the lasagna either baked or unbaked. Wrap it well to prevent freezer burn and  store for up to 3 months. Thaw overnight in the refrigerator and bake or reheat as directed.