Mexican Lasagna
A deliciously hearty fusion dish that combines the best of Italian comfort food with vibrant Mexican flavors. Layers of tortillas, seasoned ground beef, black beans, corn, and cheese create a crowd-pleasing meal that’s perfect for family dinners or entertaining.
Easy Mexican Lasagna Recipe
Mexican Lasagna is the ultimate comfort food crossover that brings together two beloved culinary traditions in one delicious casserole. This Mexican-inspired twist on classic Italian lasagna swaps pasta sheets for corn tortillas and marinara for enchilada sauce, creating a bold, flavor-packed dish that’s become a staple in many American homes.
This beloved recipe gained popularity in the 1990s as home cooks began experimenting with fusion cuisine, and it has remained a favorite for busy weeknight cooking ever since. Perfect for fall and winter gatherings or Cinco de Mayo celebrations, this Mexican Lasagna delivers big flavor with minimal effort.
THIS RECIPE:
- Combines authentic Mexican flavors with the familiar layered structure of Italian lasagna
- Uses easy-to-find ingredients that may already be in your pantry
- Can be prepared ahead of time for stress-free entertaining
- Customizable to suit vegetarian or spicier preferences
| Recipe Details | Information |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 8 portions |
| Yield | 9×13 inch casserole |
What makes this Mexican Lasagna recipe truly special is its simplicity combined with incredible flavor. Even kitchen novices can successfully layer this casserole, and the results always impress. The combination of melty cheese, savory meat, and zesty spices creates a comforting dish that appeals to both picky eaters and culinary enthusiasts.
Ingredients for Mexican Lasagna
The heart of any great Mexican Lasagna lies in using fresh, quality ingredients that bring authentic flavors to your table. While this recipe is forgiving and adaptable, selecting the right components will elevate your dish from good to exceptional.
For the Meat Mixture:
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 2 tablespoons homemade taco seasoning (or 1 packet store-bought)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (4 oz) diced green chilies
- 1 can (14.5 oz) fire-roasted diced tomatoes
For the Enchilada Sauce Layer:
- 2 cans (10 oz each) red enchilada sauce (medium heat)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
For Assembly:
- 12-15 corn tortillas (6-inch diameter)
- 3 cups shredded Mexican cheese blend
- 1 cup ricotta cheese
- ¼ cup chopped fresh cilantro, plus more for garnish
- 1 can (2.25 oz) sliced black olives, drained (optional)
For Serving (Optional):
- Sour cream
- Diced avocado
- Pico de gallo
- Sliced jalapeños
- Lime wedges
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Ground Meat | 1 pound | Choose 80/20 beef for flavor, or substitute ground turkey or chicken for a lighter option |
| Tortillas | 12-15 (6-inch) | Fresh corn tortillas provide the most authentic flavor, but flour tortillas work in a pinch |
| Cheese | 3 cups shredded, 1 cup ricotta | Grate your own cheese rather than using pre-shredded for better melting |
| Enchilada Sauce | 20 oz (2 cans) | Look for authentic Mexican brands or make your own for superior flavor |
| Beans | 15 oz can | Black beans are traditional, but pinto beans make a good substitute |
How to Make Mexican Lasagna
The beauty of Mexican Lasagna lies in its straightforward assembly process – similar to traditional Italian lasagna but with Mexican-inspired ingredients. The key to perfection is in creating distinct, flavorful layers that meld together during baking while maintaining their individual textures.
Preheat and prepare: Set your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray.
Cook the meat mixture:
- Heat olive oil in a large skillet over medium-high heat
- Add diced onion and sauté for 3-4 minutes until translucent
- Add minced garlic and cook for another 30 seconds until fragrant
- Add ground beef, breaking it apart with a wooden spoon
- Cook until beef is no longer pink, about 5-7 minutes
- Drain excess fat if necessary
- Stir in taco seasoning, black beans, corn, green chilies, and diced tomatoes
- Simmer for 5 minutes, then remove from heat
Prepare enchilada sauce:
- In a medium bowl, combine enchilada sauce with chili powder, cumin, and oregano
- Stir well to incorporate spices
Begin assembly:
- Spread ½ cup of the enchilada sauce mixture on the bottom of the prepared baking dish
- Place 4-5 tortillas over the sauce, overlapping slightly to cover the entire dish
Create the layers:
- Spread half of the meat mixture over the tortillas
- Dollop half of the ricotta cheese evenly across the meat
- Sprinkle 1 cup of shredded cheese
- Pour ⅓ of the remaining enchilada sauce
- Add another layer of tortillas
- Repeat with remaining meat mixture, ricotta, and another cup of cheese
- Pour half of the remaining sauce
- Top with final layer of tortillas
- Pour remaining enchilada sauce
- Sprinkle with remaining 1 cup of cheese
- Add black olives if using
Bake perfectly: Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and edges are golden brown.
Rest before serving: Allow the Mexican Lasagna to rest for 10-15 minutes before cutting. This crucial step helps the layers set and makes for cleaner, more presentable portions.
Pro tip: For extra crispy edges, place under the broiler for 1-2 minutes after baking, watching carefully to prevent burning.
Tips for Making Mexican Lasagna
Creating the perfect Mexican Lasagna relies on mastering a few key techniques that professional chefs use to elevate this home-style favorite.
- Tortilla preparation: Lightly toast corn tortillas in a dry skillet for 10-15 seconds per side before assembling. This prevents them from becoming soggy during baking.
- Cheese strategy: Reserve about ¼ of your cheese for the final 10 minutes of baking to create that Instagram-worthy cheese pull.
- Spice control: Customize heat levels by adjusting the enchilada sauce (mild to hot) or adding diced jalapeños to the meat mixture.
- Texture contrast: Include both soft and crunchy elements for the most satisfying bite.
| Technique | Recommendation | Why It Works |
|---|---|---|
| Layering | Keep layers thin and even | Ensures even cooking and proper integration of flavors |
| Seasoning | Taste and adjust at each stage | Prevents under-seasoning that can’t be fixed after baking |
| Draining | Remove excess moisture from tomatoes and beans | Prevents a watery final product |
| Resting | Allow 15 minutes before cutting | Helps layers set for cleaner slices and enhanced flavor distribution |
When working with ground beef, cook it until just done rather than well-browned. The meat will continue cooking in the oven, and this prevents it from becoming tough or dry in the finished dish. Remember that Mexican Lasagna should be saucy but not watery – if your tomatoes or beans seem particularly juicy, drain them thoroughly before adding to your meat mixture.
Make-Ahead Instructions
One of the greatest advantages of Mexican Lasagna is its make-ahead potential, making it perfect for busy weeknights or entertaining.
To prepare this dish in advance, you have several options:
Complete assembly and refrigerate: Assemble the entire Mexican Lasagna up to 24 hours before baking. Cover tightly with plastic wrap, then aluminum foil, and refrigerate. When ready to bake, remove the plastic wrap, replace the foil, and add 10-15 minutes to the covered baking time.
Prepare components separately:
- The meat mixture can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator.
- Enchilada sauce can be mixed with spices up to 5 days ahead.
- Shred cheese up to 5 days in advance (though pre-shredded also works well here).
Bake now, serve later: You can fully bake the Mexican Lasagna, allow it to cool completely, then refrigerate for up to 3 days. Reheat covered at 350°F for about 20-30 minutes until warmed through.
When reheating pre-assembled but unbaked lasagna, let it sit at room temperature for 30 minutes before baking to ensure even cooking. If baking directly from refrigerated, the cold ceramic or glass dish may crack if placed directly in a hot oven.
Storing Leftovers
Properly stored, Mexican Lasagna often tastes even better the next day as the flavors continue to meld together overnight.
For food safety and optimal flavor, follow these storage guidelines:
- Allow leftover Mexican Lasagna to cool to room temperature, but don’t leave it out for more than 2 hours.
- Store portions in airtight containers to prevent them from absorbing other flavors in your refrigerator.
- Refrigerated leftovers will maintain best quality for 3-4 days.
- For individual portions, use microwave-safe containers for easy reheating.
The best method for reheating single portions is in the microwave: cover loosely with a damp paper towel and heat on medium power for 2-3 minutes, checking halfway through. For larger portions, reheat covered in a 350°F oven for 15-20 minutes, removing the cover for the last 5 minutes to re-crisp the top.
Freezing Mexican Lasagna
Mexican Lasagna freezes beautifully, making it an excellent option for meal prepping or preparing for future family needs.
For best results when freezing:
- Assemble the lasagna in a freezer-to-oven safe container, preferably disposable aluminum pans if you need your regular bakeware.
- Cool completely if you’ve already baked it.
- Wrap tightly with a layer of plastic wrap followed by heavy-duty aluminum foil, or use a tight-fitting lid if available.
- Label with the date and baking instructions.
- Freeze for up to 3 months for optimal quality.
When ready to enjoy your frozen Mexican Lasagna:
- Unbaked: Thaw overnight in the refrigerator, then bake according to the original instructions, adding 10-15 minutes to the baking time.
- Pre-baked: Thaw overnight in the refrigerator, then reheat covered at 350°F for 30-45 minutes until heated through (165°F internally).
Pro tip: For best texture after freezing, slightly undercook the original lasagna if you plan to freeze it after baking. This prevents overcooked, mushy texture upon reheating.
Serving Suggestions
Turn your Mexican Lasagna into a complete feast with these complementary side dishes and serving ideas.
Perfect Pairings:
- Fresh sides: Crisp green salad with cilantro-lime dressing or a simple avocado and tomato salad
- Rice options: Mexican rice, cilantro-lime rice, or cauliflower rice for a low-carb alternative
- Bean accompaniments: Refried beans or black bean and corn salad
- Extra toppings: Set out small bowls of diced avocado, fresh tomato salsa, sliced jalapeños, and lime wedges for guests to customize their portions
For an impressive presentation, serve slices of Mexican Lasagna on pre-warmed plates, garnishing with a dollop of sour cream, fresh cilantro leaves, and a sprinkle of diced green onions. A wedge of lime on the side adds both visual appeal and a bright flavor accent.
Beverage Pairings:
- Wine: Medium-bodied Spanish Garnacha or a fruity Zinfandel
- Beer: Mexican lager with lime or a citrusy IPA
- Non-alcoholic: Horchata, agua fresca, or sparkling water with lime
Serve this hearty dish hot from the oven (after its crucial resting period) when the cheese is still delightfully gooey but firm enough to hold the layers together.
FAQ
Can I make Mexican Lasagna vegetarian?
Yes! Simply omit the ground beef and double the black beans, or substitute with 2 cups of diced vegetables like zucchini, bell peppers, and mushrooms. You could also use plant-based meat alternatives or crumbled extra-firm tofu seasoned with taco spices.
What can I substitute for corn tortillas?
While corn tortillas provide the most authentic flavor, you can use flour tortillas for a different texture. Some home cooks even use regular lasagna noodles for a true Italian-Mexican fusion. Just be aware that each alternative will create a different final texture and flavor profile.
My Mexican Lasagna seems too watery. What went wrong?
Excess moisture typically comes from not draining the canned ingredients thoroughly or using overly juicy tomatoes. Make sure to drain and rinse beans, corn, and tomatoes before adding them to your meat mixture. You can also let the meat mixture simmer uncovered for a few extra minutes to reduce excess liquid.
Can I use green enchilada sauce instead of red?
Absolutely! Green enchilada sauce (made with tomatillos) offers a tangier, slightly more acidic profile that many people enjoy. You can even do a combination of red and green sauces for a “Christmas-style” Mexican Lasagna that offers complex flavor dimensions.
How can I make this dish spicier or milder?
For spicier results, add 1-2 diced jalapeños (with seeds) to your meat mixture, use hot enchilada sauce, or include a teaspoon of cayenne pepper in your seasoning. To make it milder, use mild enchilada sauce, remove the green chilies, and make sure your taco seasoning is labeled mild.
