Mexican Lasagna

If you’ve ever wished your lasagna had a little more kick, a lot more flavor, and a bold twist on tradition—this is the recipe for you. Mexican lasagna takes everything you love about a classic layered dish and gives it a fun, zesty makeover. Instead of noodles, we’re using tortillas (yes, tortillas!), and instead of marinara, we’re diving into savory salsa or enchilada sauce. Ground beef, black beans, sweet corn, and melted cheese round out the layers for a dinner that’s hearty, comforting, and totally crave-worthy.

This recipe has quickly become a weeknight go-to at my house. Not only does it come together with simple ingredients I almost always have on hand, but it’s also super easy to make ahead and freezes beautifully. I’ve made it for potlucks, game nights, and lazy Sundays—and let me tell you, there are never leftovers when I serve this up.

Whether you’re cooking for a hungry family or just want a fun spin on your usual dinner routine, this dish brings bold flavor and feel-good comfort in every bite. Let’s get into it!

Ingredients You’ll Need

• 1 pound ground beef or ground turkey

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 (1 oz) packet taco seasoning

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can corn, drained

• 1½ cups salsa or enchilada sauce

• 8 small flour or corn tortillas

• 2 cups shredded Mexican blend cheese

• 1 tablespoon olive oil

• Fresh cilantro, sour cream, or sliced jalapeños for garnish (optional)

STEP 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray. This will keep your tortillas from sticking and help everything bake up beautifully.

STEP 2: Sauté the Aromatics and Cook the Meat

Grab a large skillet and heat your olive oil over medium heat. Toss in your chopped onion and garlic, and let them cook for about 3 to 4 minutes, just until they’re soft and fragrant. The smell alone at this point will have your kitchen smelling amazing.

Next, add your ground beef or turkey and cook until it’s nicely browned and no longer pink. Be sure to break it apart as it cooks so you’re left with crumbles that layer nicely.

STEP 3: Add the Good Stuff

Once your meat is cooked, it’s time to add in that unbeatable flavor combo. Stir in the taco seasoning, black beans, corn, and 1 cup of salsa or enchilada sauce. Let everything simmer together for about 5 minutes—this helps blend all the flavors and gives you a thick, flavorful filling for your layers.

STEP 4: Build the First Layer

Now comes the fun part: building your lasagna! Start by laying down two tortillas in the bottom of your greased baking dish. Tear or cut them to fit, making sure the whole surface is covered.

Spread one-third of the beef mixture evenly over the tortillas, then sprinkle on one-third of the shredded cheese. You’ll be doing three full layers, so just keep that in mind as you divide everything up.

Alright, now that we’ve got the first layer down, it’s time to bring this cheesy, flavor-packed masterpiece all the way home. This part of the recipe is where everything really comes together—those delicious layers start to build, the cheese begins to melt just right, and your kitchen fills with the cozy smell of comfort food.

I love how simple this recipe is, but the result feels like something special. Whether you’re feeding picky eaters or spice lovers, it’s one of those meals that just works for everyone. And with a few easy customizations (which I’ll share in just a bit), you can tweak it to fit your mood or pantry without any stress.

Let’s get those layers finished and the oven going!

STEP 5: Layer It Up Again

Now that your first layer is in place, it’s time to repeat the process two more times.

Lay down another layer of two tortillas, again tearing them to fit the dish. Spread another third of the beef mixture evenly across, then sprinkle with another third of the cheese.

Repeat once more with the final two tortillas, the remaining beef mixture, and the last of the cheese. If you’ve got a little extra salsa or sauce, go ahead and drizzle it on top before the final cheese layer. This helps keep everything moist and adds even more flavor.

STEP 6: Bake Covered, Then Uncovered

Now that your lasagna is fully assembled, cover it with aluminum foil and place it in the preheated oven. Bake for 20 minutes covered—this helps it heat evenly and melt all that cheese without drying out.

After 20 minutes, remove the foil and bake for another 10 to 15 minutes, or until the top is golden, bubbly, and irresistible.

STEP 7: Let It Rest Before Slicing

Once it’s done baking, this next part is important: let the lasagna sit for about 10 minutes before slicing. I know it’s tempting to dig in right away, but this rest time allows the layers to set up a bit, making it easier to slice and serve.

Optional Garnishes (But Highly Recommended!)

When it comes to finishing touches, I love to add a little flair right before serving. Here are a few of my favorite garnishes:

• Fresh chopped cilantro – adds a fresh, herby pop

• Sour cream – balances out the spice and adds creaminess

• Sliced jalapeños – perfect for those who like it hot

• Diced avocado or guacamole – always a win for extra richness

Make-Ahead and Storage Tips

One of the reasons I make this recipe so often? It’s just as good (if not better) the next day. You can make it ahead, freeze leftovers, or even prep it a day in advance.

• Make-Ahead: Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours. Just bake as directed when you’re ready—maybe add an extra 5-10 minutes to the baking time if it’s coming straight from the fridge.

• Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat individual slices in the microwave or warm the whole dish in the oven at 350°F until heated through.

• Freezing: You can freeze it before or after baking. If freezing unbaked, wrap tightly in foil and plastic wrap. When ready to eat, bake directly from frozen at 375°F, adding about 20-30 extra minutes of baking time.

Variations and Substitutions

One of my favorite things about this recipe is how easy it is to customize. Here are a few ideas to make it your own:

• Go vegetarian: Swap the ground meat for cooked lentils or extra beans (like pinto or kidney beans).

• Add heat: Use hot salsa or enchilada sauce and stir in diced green chilies or chopped jalapeños.

• Change the meat: Ground chicken or chorizo are both delicious swaps.

• Make it gluten-free: Use corn tortillas instead of flour, and double-check your taco seasoning and salsa for hidden gluten.

You’ve got the full recipe, all the steps, and a few handy tips for success—but I know that when you’re about to try something new (or even revisit a familiar favorite), a few questions might pop up. So, I’ve gathered some of the most common ones I’ve heard from friends and readers who’ve made this Mexican lasagna and answered them all here to help make your cooking experience even smoother.

Let’s get into it!

FAQ: Your Mexican Lasagna Questions Answered

1. Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas work great in this recipe and add a more traditional Mexican flavor. Just know that they’re a bit smaller and tend to soak up more sauce, so you might need to overlap them a little more or add a touch of extra salsa to keep things moist.

2. Can I make this dish vegetarian?
Yes! Simply skip the meat and add extra beans, like kidney or pinto beans, or swap in lentils or a plant-based ground meat substitute. The rest of the ingredients stay the same, and it still tastes delicious and satisfying.

3. Is enchilada sauce or salsa better?
Honestly, it comes down to personal preference. Enchilada sauce gives you a smoother, richer finish, while salsa adds more texture and a fresher taste. I’ve made it with both and sometimes even mix the two if I have some leftovers in the fridge!

4. Can I freeze Mexican lasagna?
Definitely. This dish freezes beautifully. You can freeze it before or after baking—just make sure it’s wrapped tightly. When you’re ready to eat, bake it straight from the freezer (add extra time) or let it thaw overnight in the fridge.

5. How do I reheat leftovers without drying them out?
The microwave works fine for individual portions—just cover the dish with a microwave-safe lid or wrap. If reheating a larger portion in the oven, cover it with foil and bake at 350°F until heated through, about 20 minutes.

6. What toppings go best with this dish?
Fresh toppings take this to the next level. I love chopped cilantro, a dollop of sour cream, sliced jalapeños, or diced avocado. Even a drizzle of hot sauce if I’m feeling bold!

7. How can I make this spicier or milder?
To make it spicier, use hot taco seasoning, spicy salsa, or toss in chopped jalapeños or chipotle peppers. For a milder version, go with mild salsa, skip the peppers, and use just half a taco seasoning packet.

Final Thoughts: A New Twist on Comfort Food

There’s just something about a baked, cheesy, saucy dish that makes everyone at the table feel at home. And this Mexican lasagna hits all those comfort-food notes—with just the right amount of spice and a whole lot of flavor.

It’s flexible, family-friendly, and oh-so-satisfying. Whether you stick to the recipe as written or put your own spin on it, this is one of those meals that’ll quickly earn a regular spot in your dinner rotation. And don’t be surprised if it becomes your go-to potluck dish, too—it’s a guaranteed crowd-pleaser.

Mexican Lasagna

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Mexican lasagna is a bold and satisfying twist on the classic Italian dish, layering tortillas instead of pasta and packing in hearty ground beef, beans, cheese, and zesty salsa. This dish combines the comfort of lasagna with the spicy, vibrant flavors of Mexican cuisine, making it a perfect weeknight dinner or crowd-pleasing potluck option.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

1 pound ground beef or ground turkey

1 small onion, chopped

2 garlic cloves, minced

1 (1 oz) packet taco seasoning

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained

1½ cups salsa or enchilada sauce

8 small flour or corn tortillas

2 cups shredded Mexican blend cheese

1 tablespoon olive oil

Fresh cilantro, sour cream, or sliced jalapeños for garnish (optional)

Instructions

1️⃣ Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.

2️⃣ In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3–4 minutes. Add the ground beef and cook until browned and no longer pink, breaking it apart with a spoon.

3️⃣ Stir in the taco seasoning, black beans, corn, and 1 cup of the salsa or enchilada sauce. Let the mixture simmer for 5 minutes to blend the flavors.

4️⃣ Place two tortillas on the bottom of the baking dish, tearing them as needed to cover the surface. Spread a third of the beef mixture over the tortillas and sprinkle with a third of the shredded cheese.

5️⃣ Repeat the layers two more times, ending with a final layer of tortillas, the remaining salsa, and cheese on top.

6️⃣ Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is melted and bubbly.

7️⃣ Let the lasagna sit for 10 minutes before slicing. Garnish with cilantro, sour cream, or jalapeños if desired.

Notes

You can prepare this lasagna up to a day in advance and refrigerate before baking. For a spicier version, use hot salsa and add diced green chilies or jalapeños to the meat mixture. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.