Mexican Lasagna

This Easy Mexican Lasagna Recipe is like an Enchilada layered up like lasagna, using tortillas instead of lasagna sheets. Layers of tortillas, cheese, beans and ground beef, all baked together until golden brown. The ultimate Mexican casserole that’s sure to get rave reviews from the whole family! This may be far from authentic more Tex Mex but its the perfect weeknight dinner that’s full of flavour! We love to add all the yummy toppings like sour cream, cilantro, sliced olives and tomatoes.

I make Mexican food or Tex Mex food at least once a week, my family loves my Easy One Pan Cheesy Enchiladas, and my Sheet Pan Nachos Supreme and this easy and satisfying Mexican lasagna. This Mexican Lasagna also known as Mexican Casserole, Stacked Enchiladas, or Taco Lasagna is like all of my favorite Mexican foods—tacos, enchiladas, tostadas—layered into one giant dish.

What is Mexican Lasagna?

Mexican lasagna is a fun and unique twist on the classic Italian style lasagna, with tortillas instead of noodles and a hearty Mexican beef mixture instead of red sauce. Its made with delicious layers of tortillas, seasoned ground meat, beans, corn making up the meat sauce and loads of melted cheese. This dish is simple to make, and is sure to please any crowd. You are going to love this recipe beach its easy and quick to put together. Its a great make ahead meal that everyone will love.

Ingredients for Mexican Lasagna

• Tortillas: I used flour tortillas but corn tortillas can also be used. I used 8 inch ones but feel free to use smaller ones. If you use smaller ones you will need more of them for each layer. They may overlap a little when you layer them in and that’s totally okay.
• Bell Pepper: I like to use a red bell pepper, but you could use yellow or orange too.
• Onions & Garlic: You’ll need ½ onion that’s finely chopped re or yellow. I used 2 cloves of garlic but you could use more or less according to taste
• Corn and beans: Add in 1 can (15 ounce) of beans. I used frozen corn but you can also use canned and drained corn kernels. Some recipes also call for a layer of refried beans. Sounds like a delicious idea - I have never tried it but feel free to for and extra creamy layer of beans protein.
• Diced Green Chilies: I always love to throw in a can of them in my meat sauce, they add such great flavour. they are optional to add but I do recommend adding them if you can.
• Tomatoes: You will need 2 cans of Rotel diced tomatoes but you could simply use plain diced tomatoes
• Ground beef: I like to use lean ground beef, but you could sub with ground turkey or ground chicken if preferred.
• Taco seasoning: I use my own blend of spices for my taco seasoning, but store-bought works fine too.
• Taco Sauce: I like to use taco sauce or enchilada sauce homemade or store bought
• Shredded cheese: You’ll sprinkle each layer with shredded cheese. Cheddar cheese, Monterey jack cheese, pepper jack or Mexican cheese are all great options.I recommend using freshly shredded cheese for this recipe. The pre-shredded cheese you by at the store is often coated in anti-caking agents and doesn’t melt as nicely. For an extra cheesy lasagna feel free to spoon in a couple tablespoons of cream cheese into the meat sauce mixture for a richer creamier meat sauce.
  
  

Favorite toppings

You can serve your lasagna as-is, or add some toppings such as you like. Here are some options:

• sour cream
• cilantro
• sliced olives
• diced tomatoes or pico de gallo
• sliced avocado or guacamole
• sliced jalapenos - fresh or pickled
• cotija cheese or crumbled feta
  
  

Can you make Mexican lasagna with regular lasagna noodles?

You absolutely can make Mexican lasagna with noodles. Simply replace the tortillas with cooked lasagna noodles and follow the rest of the recipe as written. Make this taco lasagna recipe with tortillas or noodles.

What kind of tortillas to use

I used large flour tortillas when I made taco lasagna but, you can use corn tortillas too. It’s an easy recipe you can modify for your family’s taste preferences and dietary needs and what you have on hand. When it comes to corn tortillas some recipes call for lightly frying them before layering but that is optional. I usually don’t.

How to make Mexican lasagna

Scroll down for the printable recipe and ingredient amounts.

1. Preheat oven - Preheat oven to 350°F and spray a 8 x 11 or 9×13 pan with nonstick spray.
2. Brown Meat & Veggies - In a frying pan over medium-high heat, brown meat with bell pepper, onions and garlic cook until meat is browned and veggies are softened. Remove any extra grease if needed.
3. Add remaining ingredients and stir. Season with taco spices or seasoning, then stir in Rotel, beans, corn and chilies. Stir and simmer a few minutes until combined then remove from heat.
4. Assemble lasagna.
5. Bake. Top with remaining sauce and cheese and then bake until bubbly hot. Top with desired toppings (favorites below) and enjoy.
   
   

How to assemble lasagna with tortillas

1. Smooth about ½ cup of the taco or enchilada sauce over the bottom (reserving rest for the top of the lasagna) of a 8x11 or 9x13 baking pan or casserole dish.
2. Then, lay the tortillas on the bottom of the pan, slightly overlapping until the pan is covered (about 4 tortillas).
3. Spoon ⅓ of the meat mixture evenly over the tortillas.
4. Then sprinkle ⅓ of the shredded cheese.
5. Repeat with tortillas meat and cheese ending with a layer of tortillas on top
6. Spoon the remaining taco or enchilada sauce over tortillas.
7. Finally, sprinkle remaining cheese on top of tortillas and bake.
   
   

What you need to make this recipe

• I used an 8x11 casserole dish but you can also use a 9x13 baking dish. the larger the dish the less layers you will be able to make with the amount of ingredients in this recipe.
• You can also use a large 10 inch skillet that is oven safe. Make sure to grease well before adding your layers
  
  

Storing and Freezing and Make ahead directions for Mexican Lasagna

• Freezing cooked lasagna- Mexican Lasagna like traditional lasagna, also freezes well. Cool the baked casserole, wrap either the whole casserole or individual servings in plastic wrap and foil, then freeze for up to three months.
• To make this casserole in advance, assemble all the layers, then cover the dish with foil and refrigerate it for up to one day ahead. When it’s time to eat, follow the baking instructions in the recipe, but add a few minutes more to the bake time to compensate for starting with a cold dish.
• Let the baked lasagna rest for at least 5-7 minutes before you try to slice it. This will help the layers hold together.
• Leftovers can be stored in the refrigerator for up to 3-5 days. Like lasagna noodles. tortillas will continue to soak up the sauce as it sits so keep this in mind - your Mexican lasagna will not be as saucy on day 2-5. Feel free to serve leftovers with extra salsa or taco sauce if you prefer. Reheat leftover lasagna in the microwave or covered in aluminum foil in the oven
  
  

More easy Mexican style recipes:

• Easy One Pan Cheesy Enchiladas
• Easy Creamy Chicken Enchiladas
• Simple Classic Guacamole
• Simple and Classic Pico De Gallo
• Beer Braised Pork Carnitas
• Classic and Refreshing Margarita