Mexican Lasagna Recipe

Table of Contents

The Ultimate Mexican Lasagna Recipe: A Comfort Food Mashup

There’s a certain magic that happens at the crossroads of two beloved culinary traditions. This Mexican Lasagna was born on a hectic Tuesday, born from a deep craving for the cozy, layered comfort of a classic lasagna and the vibrant, spiced-up joy of taco night. I wanted something that felt like a hug but tasted like a fiesta. The result was this glorious, bubbling casserole that has since become my secret weapon for feeding a crowd, comforting a friend, or simply turning an ordinary weeknight into something special. The moment you pull it from the oven, its golden, bubbly cheese surface gleaming, and catch the scent of roasted chiles and savory beef, you’ll understand.

Why You’ll Love This Mexican Lasagna

It’s the Ultimate Crowd-Pleaser. This dish effortlessly bridges the gap between picky kids and adventurous adults, making it perfect for potlucks and family dinners alike.
Embraces the Joy of Make-Ahead Magic. You can assemble the entire casserole the day before, so when hunger strikes, you just pop it in the oven.
A Brilliant Solution for Leftover Tortillas. This recipe is a delicious and creative way to use up that package of corn tortillas sitting in your fridge.
Every Bite is a Textural Dream. You get the tender layers of tortillas, the hearty, spiced beef, the creamy refried beans, and that gloriously crispy, cheesy top.

I’ll never forget serving this to my friend’s son, a renowned picky eater whose diet seemed to consist solely of plain pasta and chicken nuggets. He eyed the casserole with deep suspicion. But after a little gentle coaxing, he took a bite. Then another. Soon, he was asking for a second helping, much to his mother’s stunned delight. It’s a dish that has a way of winning over even the toughest critics.

What Makes It Special

This isn’t just a random pile of ingredients; each component brings its own personality to the party.

Corn Tortillas: Instead of pasta, these provide a subtly sweet, earthy base that soaks up the enchilada sauce beautifully without getting mushy.
Two-Cheese Blend: The combination of melty Monterey Jack and sharp cheddar creates a perfect harmony of creamy and tangy flavor in every gooey bite.
Flavor-Packed Beef Filling: The foundation of onion and bell pepper (the sofrito) melds with taco seasoning and tomato paste, creating a deeply savory and aromatic base for the ground beef.
Diced Green Chiles: These are the quiet heroes, offering a mild, smoky heat that lingers in the background and elevates the entire dish.
Creamy Refried Beans: They act as a rich, velvety mortar between the layers, adding substance and that classic, comforting bean flavor.

Making It Happen

Begin by warming your oven to 350°F. This is a cozy, slow-baked dish, not a rushed one. In a large, trusty skillet, heat a tablespoon of oil over medium-high heat until it shimmers. Add your finely chopped onion and diced red bell pepper, and let them sizzle and soften until the onion turns translucent and the kitchen smells sweet and savory.

Now, crumble in the lean ground beef. Use your wooden spoon to break it into small pieces as it cooks, letting it brown nicely for about six to eight minutes. This is where the foundation of flavor is built. Stir in the tomato paste and that packet of taco seasoning. You’ll know it’s right when the aroma becomes incredibly fragrant. Toss in the frozen corn and the drained green chiles, giving everything a good stir and scraping up any of those tasty browned bits from the bottom of the pan.

Take the skillet off the heat. Now, here’s a little chef’s secret: reserve about a cup of the red enchilada sauce for later. Stir the rest of the sauce directly into the beef mixture, creating a rich, saucy filling. Give it a taste and don’t be shy with a pinch of kosher salt if it needs it.

While that filling cools slightly, mix your shredded Monterey Jack and cheddar cheeses together in a bowl. This ensures every layer gets a perfect blend of both cheeses.

Now, for the satisfying part: the assembly. In your 9×13-inch baking dish, spread that reserved half-cup of enchilada sauce. This first layer prevents the bottom from drying out. Arrange six corn tortillas over the sauce—it’s fine if they overlap a little. Next, comes the tricky-but-worth-it part: dolloping and carefully spreading half of the refried beans over the tortillas. Spread half of the beef mixture over the beans, then shower it with a third of your cheese blend. Repeat the layers once more: tortillas, the rest of the beans, the rest of the beef, and another third of the cheese. Top it all with the final six tortillas, spread the last of the enchilada sauce over them, and finish with the remaining cheese, creating that iconic golden crown.

For safety and to catch any bubbly overflow, place the baking dish on a rimmed baking sheet. Slide it into the oven and bake for 30 to 35 minutes, until the cheese is melted, bubbly, and delightfully spotted with golden brown. The most important step? Let it rest for a full 10 minutes after it comes out. This allows the layers to set, ensuring you get clean, beautiful slices.

You Must Know

Don’t Skip the Rest. Letting the lasagna sit for 10 minutes after baking is non-negotiable. It firms up, making it sliceable instead of soupy.
Warm Your Tortillas. If your corn tortillas are straight from the fridge, warm them for a few seconds in the microwave or a hot skillet. This makes them more pliable and less likely to crack during assembly.
Taste as You Go. Always taste your beef filling before assembling and season with salt as needed. Taco seasoning blends vary in saltiness.
Protect Your Toppings. For a crispy top, place the dish under the broiler for the last minute or two, but watch it like a hawk!

Serving It Up

Slice this hearty lasagna into generous squares. The perfect plate includes a sprinkle of chopped fresh cilantro for a burst of freshness, a cool dollop of sour cream to balance the spice, and a spoonful of pico de gallo or diced avocado for a fresh, creamy contrast. A simple side of crisp romaine lettuce salad with a lime vinaigrette cuts through the richness beautifully. For drinks, an ice-cold Mexican lager, a zesty margarita, or even a sparkling water with lime are all fantastic pairings.

Make It Different

Ground Turkey or Chicken: An easy swap for a lighter version.
Black Beans: Replace the refried beans with a can of drained and rinsed black beans for a different texture.
Spice It Up: Use hot enchilada sauce, add a minced jalapeño to the beef mixture, or use a blend of pepper Jack and cheddar cheese.
Vegetarian Version: Omit the ground beef and use a combination of sautéed mushrooms and zucchini. Use vegetarian refried beans.
Flour Tortillas: If you prefer a softer texture, you can use flour tortillas instead of corn.

Storing and Reheating Your Masterpiece

Leftovers can be stored, covered, in the refrigerator for up to 4 days. To reheat, the best method is to place individual portions in a 350°F oven for 15-20 minutes until hot and the cheese is bubbly again. You can also microwave it, but the tortillas will become softer. This lasagna freezes exceptionally well. Assemble it completely but do not bake. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.

Success Tips

For the absolute best results, shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly and seamlessly. If you find your tortillas are cracking, a quick pass over a gas flame or a brief warm-up in a skillet will make them flexible and easy to work with.

Frequently Asked Questions

Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas will create a softer, more pliable layered dish. Corn tortillas offer a more traditional, authentic flavor and a slightly firmer texture.

How can I make this less spicy for my kids?
Stick with mild enchilada sauce and mild taco seasoning. The diced green chiles are very mild, but you can reduce them by half if you’re concerned.

My refried beans are too thick to spread. What can I do?
Simply warm them up in a bowl for a minute in the microwave, or stir in a tablespoon or two of water or enchilada sauce to loosen them into a more spreadable consistency.

Why did my lasagna turn out watery?
This is usually due to not draining the green chiles enough or using a filling that wasn’t cooled slightly before assembling. Letting the baked lasagna rest before cutting is also crucial for the layers to set.

Can I add rice to the layers?
Yes! About a cup and a half of cooked Spanish or cilantro-lime rice would be a wonderful addition, layered in with the beef mixture.

Mexican Lasagna

Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Servings: 8
Category: Main Course
Difficulty: Easy
Cuisine: Mexican-American Fusion
Yield: One 9×13-inch casserole

Ingredients

1 tablespoon neutral oil (canola, grapeseed, or vegetable)
1 large white or yellow onion, finely chopped (about 2 cups)
1 medium red bell pepper, diced (about 1 cup)
1 pound lean ground beef
2 tablespoons tomato paste
1 (1-ounce) packet or 3 tablespoons taco seasoning
2 cups frozen corn kernels (about 10 ounces)
1 (7-ounce) can diced green chiles, drained
2 (10-ounce) cans red enchilada sauce
Kosher salt
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces mild cheddar cheese, shredded (2 cups)
18 (5- to 6-inch) corn tortillas
1 (16-ounce) can refried beans

Topping options:

Chopped fresh cilantro
Pico de gallo
Sour cream
Diced avocado

Preparation

Heat the oven to 350ºF.
Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 4 minutes.
Add the ground beef and cook, breaking it up, until browned, 6 to 8 minutes. Stir in the tomato paste and taco seasoning and cook for 2 minutes until fragrant.
Stir in the corn and drained green chiles. Remove from the heat.
Reserve 1 cup of the enchilada sauce. Stir the remaining sauce into the beef mixture. Taste and season with salt as needed.
Mix the shredded cheeses together in a medium bowl.
Spread the 1/2 cup of reserved enchilada sauce in the bottom of a 9×13-inch baking dish. Arrange 6 tortillas in a layer (they can overlap).
Dollop and spread half of the refried beans over the tortillas. Spread half of the beef mixture over the beans, then sprinkle with 1/3 of the cheese.
Repeat the layers: tortillas, remaining beans, remaining beef, and another 1/3 of the cheese.
Top with the final 6 tortillas. Spread the remaining 1/2 cup of enchilada sauce over the tortillas, then sprinkle with the remaining cheese.
Place the baking dish on a rimmed baking sheet. Bake until the cheese is melted and bubbly, 30 to 35 minutes.
Let cool for 10 minutes before serving with desired toppings.

Recipe Notes

Make ahead: The Mexican lasagna can be assembled up to 1 day ahead before baking. Cool beef mixture completely before assembling. Cover with a greased piece of aluminum foil greased-side down, and refrigerate. Bake for 30 minutes covered, then uncover and bake until heated through and bubbling, 20 to 30 minutes more.