If you’re looking for a delicious twist on taco night or a hearty weeknight dinner that the whole family will devour, this Mexican Lasagna is the answer. It’s like tacos, enchiladas, and cheesy lasagna all wrapped into one irresistible bake. It layers tender tortillas with seasoned beef, beans, corn, tomatoes, and tons of melty cheese—what’s not to love?

This has been one of those recipes I can always count on when I need to feed a crowd or want leftovers that actually get eaten the next day. It’s also super easy to customize based on what you’ve got in the pantry or fridge.

Let’s get started with the first few steps to get this comforting dinner on your table!

STEP 1: PREHEAT THE OVEN

Start by preheating your oven to 375°F (190°C). This ensures your casserole bakes evenly and the cheese gets that beautiful golden top we all love.

STEP 2: COOK THE MEAT

In a large skillet over medium heat, cook 1 pound of ground beef until it’s fully browned. If you prefer a leaner option, you can easily swap in ground turkey or ground chicken—this recipe is super flexible.

Once the meat is cooked, drain off any extra grease. This keeps the final dish from getting too oily.

STEP 3: SEASON THE BEEF

Add 1 packet of taco seasoning and ½ cup of water to the skillet. Stir everything together and let it simmer for 2 to 3 minutes. This helps the seasoning soak into the meat and gives it that classic taco flavor.

STEP 4: ADD VEGGIES AND BEANS

Now it’s time to bulk up that filling with even more flavor and texture. Stir in:

• 1 can of black beans, rinsed and drained
• 1 cup of corn kernels (you can use canned, frozen, or fresh)
• 1 can of diced tomatoes with green chilies (like Rotel)

Let everything cook together for another 2 to 3 minutes. The tomatoes and chilies bring a nice little kick, but nothing too spicy—unless you want it to be!

HOW TO ASSEMBLE AND BAKE MEXICAN LASAGNA

Now that we’ve got our taco-seasoned meat and veggie mixture ready to go, it’s time for the fun part—layering! This is where everything comes together into a cheesy, comforting casserole that’s just begging to be your next favorite dinner.

You’re basically building a lasagna, but instead of pasta, we’re using soft flour tortillas to create the layers. They soak up all that flavor and keep everything nice and hearty.

Let’s dive into the layering and baking steps to finish this dish off right.

STEP 5: ASSEMBLE THE LASAGNA

Grab a greased 9×13-inch baking dish and let’s start layering!

• First, spread a spoonful of salsa on the bottom of the dish. This helps prevent sticking and adds an extra layer of flavor.
• Lay down 2 flour tortillas, trimming or overlapping them as needed to fully cover the bottom.
• Spoon ⅓ of the meat mixture over the tortillas.
• Sprinkle with ⅓ of your shredded cheese (use cheddar, Mexican blend, or a mix of both).

Repeat the layers:

• 2 more tortillas
• ⅓ meat mixture
• ⅓ cheese

And again:

• 2 tortillas
• Remaining meat mixture
• ⅓ cheese

Finally, top everything with your last 2 tortillas, the remaining salsa, and finish with the final sprinkle of cheese over the top.

This step is super satisfying—just seeing all those layers come together makes you excited to dig in later.

STEP 6: BAKE

Cover your dish with foil and bake at 375°F for 20 minutes. This lets everything get nice and melty without drying out.

After 20 minutes, remove the foil and bake for another 10 minutes, or until the cheese is bubbling and just starting to brown. You’ll know it’s ready when your kitchen smells amazing and you see that golden top.

STEP 7: LET IT REST AND SERVE

This last part is important—let the lasagna sit for about 5 to 10 minutes before slicing. This gives the layers time to set and makes it easier to serve nice, clean pieces.

Now’s the perfect time to get those toppings ready! Some of our favorite garnishes include:

• A dollop of sour cream
• Sliced avocado
• Green onions
• Pickled or fresh jalapeños

Pile them on and make each slice your own. It’s a customizable dinner that everyone can enjoy just the way they like it.

FREQUENTLY ASKED QUESTIONS ABOUT MEXICAN LASAGNA

Can I make this Mexican lasagna ahead of time?

Absolutely! You can assemble the entire dish up to 24 hours in advance. Just cover it with foil and store it in the fridge. When ready to bake, let it sit at room temperature for about 20 minutes while the oven preheats.

Can I freeze Mexican lasagna?

Yes! Once assembled (but not baked), wrap the dish tightly in plastic wrap and foil. Freeze for up to 2 months. When ready to enjoy, bake from frozen at 375°F for about 60-70 minutes, removing the foil for the last 10 minutes.

What protein can I use instead of ground beef?

Ground turkey, chicken, or even a plant-based meat substitute all work great here. You can also use shredded rotisserie chicken for an even quicker prep.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or reheat the whole dish in the oven at 350°F until warmed through.

Can I use corn tortillas instead of flour tortillas?

Yes, though keep in mind that corn tortillas may break down more quickly during baking and have a different texture. Still delicious—just slightly different!

Is this dish spicy?

It depends on your ingredients. If you use mild salsa and standard diced tomatoes with chilies, it should be kid-friendly. Want more heat? Add hot salsa or a few dashes of hot sauce to the meat mixture.

WRAPPING IT UP: WHY YOU’LL LOVE THIS MEXICAN LASAGNA

There’s a reason this Mexican Lasagna is a go-to dinner in so many homes—it’s bold, hearty, and incredibly easy to customize. Whether you’re feeding a family on a weeknight or hosting game night with friends, this dish is a guaranteed crowd-pleaser.

It combines everything we love about taco night—seasoned beef, melty cheese, salsa, and tortillas—into a warm, comforting bake that’s easy to prep and even easier to serve.

And don’t forget those garnishes! A little sour cream, a few slices of avocado, maybe a sprinkle of green onion—they take it over the top every time.

If you try this recipe, I’d love to hear how it turned out for you. Did you stick with the classic combo or add your own twist? Leave a comment and let me know!

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