This cheesy Mexican Lasagna recipe is a family favorite! Easily make it by layering corn tortillas with a taco-seasoned ground beef mixture, salsa, black beans and cheese. Bake it in the oven for a busy weeknight dinner or save it as a freezer-friendly casserole, perfect for last-minute meals or bringing to loved ones!
Mexican Lasagna Recipe with Corn Tortillas
Anytime I have a friend or loved one in need of an easy casserole meal, this Mexican Lasagna recipe immediately comes to mind!
It’s the perfect mix of comfort food while still being relatively healthy since corn tortillas are used instead of flour or lasagna noodles. (This also makes it safe for gluten-free eaters, unlike traditional lasagna!)
As if the ease of preparation and the health benefits weren’t enough, it’s also PACKED full of flavor thanks to a homemade taco seasoning mix.
This recipe is a great twist to your typical Taco Tuesdays without sacrificing any of the Mexican flavors the whole family loves. Put this easy lasagna recipe on your meal plan now. It’s the best thing since well, tacos.
Table of Contents
Ingredients
- Lean ground beef. 85/15 or 90/10 are the best options since there is some fat for flavor but not enough to make the dish greasy. You can opt for ground turkey for a lighter option.
- Canned items. You’ll need crushed tomatoes, corn, and black beans for this recipe.
- Tortillas. Corn tortillas provide the texture you want, plus they soak up the flavors beautifully. Avoid flour tortillas if possible.
- Veggies. Bell pepper, jalapeño, and a sweet onion are sautéed together to create a depth of flavor.
- Cheese. While shredded cheddar cheese was used in the recipe, feel free to change it up with pepper jack, Monterey Jack, or another variety.
- Seasoning. If you don’t have taco seasoning at home or from the store, simply mix up cumin, chili powder, paprika, cayenne pepper, and garlic powder before adding to the dish.
How to Make Mexican Lasagna
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. Sauté the Veggies
Warm olive oil in a large skillet over medium or medium-high heat. Add the diced bell pepper, jalapeño, and onion.
Sauté the vegetables for 5 to 7 minutes, or until they’re just getting tender.
2. Brown the Meat
Use a spatula to push the cooked veggies to the side of the skillet. Carefully add the ground meat and cook for another 7 to 8 minutes.
Be sure there is no pink left in the meat, and crumble with a potato masher to get small pieces that will spread easily.
3. Add the Tomatoes and Seasoning
Pour the crushed tomatoes into the taco meat mixture in the skillet, being careful not to splatter. Stir well. Reduce the heat to low and let the mixture simmer for 5 minutes.
Stir together the seasonings in a small bowl. Sprinkle over the beef mixture and cook for another 5 minutes.
4. Layer the Ingredients
Spray a 9×13-inch baking dish with non-stick cooking spray. (If you skip this step, the ingredients will stick and burn.)
Start by spreading ⅓ of the meat mixture over the bottom of the prepared baking dish. Then, layer 6 tortillas, another ⅓ of the meat mixture, ½ can of corn, ½ can of beans, and 1 cup of shredded cheddar cheese.
Repeat one more time with the rest of the ingredients.
5. Bake and Serve
Cover the dish with aluminum foil and bake for 30 minutes in a preheated 350℉ oven. Remove the foil and bake for another 5 minutes.
Top this cheesy taco lasagna recipe with fresh cilantro before serving.
What should you top Mexican lasagna with?
Mexican lasagna is delicious with all your favorite taco toppings. Try salsa, green onions, sour cream, cilantro, avocados, or even Pico de Gallo!
Recipe Tips
- Corn for sure. Flour tortillas won’t work quite as well as corn tortillas.
- Add some spice. Add extra jalapeños, or sub in a spicier pepper.
- DIY. Make your own homemade taco seasoning.
- Top it off. Don’t forget the toppings for an extra kick of flavor.
What to Serve with Mexican Lasagna?
This Mexican lasagna goes perfect with all of your favorite traditional sides.
Try Instant Pot Black Beans, Refried Black Beans, Cilantro Lime Rice, Mexican Rice, or Instant Pot Mexican Rice.
Everyone will love this Mexican Street Corn Salad.
Whip up some Homemade Guacamole or Tomatillo Salsa Verde and Homemade Tortilla Chips.
Don’t forget the drinks! This Mexican 75 is delicious.
More Easy Mexican Recipes
If you can’t get enough of that Mexican flavor, put these recipes on your menu soon.
- Mexican Zucchini Boats
- Chicken Tinga Tacos
- Chicken Taquitos
- Shredded Chicken Tacos
- Steak Fajitas
- Enchiladas Verdes
- One-Pot Mexican Beef and Rice
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Mexican Lasagna with Tortillas
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Ingredients
- 1 Tbsp. oil olive or avocado
- 1 cup bell pepper red or green, finely diced
- 1 jalapeño pepper finely diced
- 1 cup sweet onion finely diced
- 2 cloves garlic finely minced
- 1 ½ lbs. ground beef 85/15 or 90/10
- 15 oz. can crushed tomatoes
- 15 oz. can kernel corn rinsed and drained
- 15 oz. can black beans rinsed and drained
- 2 cups Cheddar cheese shredded
- 12 corn tortillas white or yellow
Taco Seasoning Mix*
- 1 ½ Tbsp. cumin
- 1 tsp. chili powder
- 1 ½ tsp. paprika
- ½ tsp. garlic powder
- 1 ½ tsp. salt to taste
- 1 tsp. black pepper
- ¼ tsp. cayenne pepper
Instructions
- Sauté the Veggies: Preheat the oven to 350 degrees. In a large skillet over medium heat add oil, bell pepper, jalapeño, and onion. Sauté for 5-7 minutes, or until almost cooked through. Stir in minced garlic.1 Tbsp. oil, 1 cup bell pepper, 1 jalapeño pepper, 1 cup sweet onion, 2 cloves garlic
- Brown the Meat: Push the vegetables to the side and add ground meat to the skillet. Continue cooking for 7-8 minutes, or until meat is no longer pink. Crumble the meat with a potato masher to get smaller crumbs.1 ½ lbs. ground beef
- Add Tomatoes and Seasoning: Pour in crushed tomatoes and stir to combine. Reduce heat to low and simmer for 5 minutes. Mix taco seasoning ingredients in a small bowl. Sprinkle into the skillet, stir, and let simmer for another 5 minutes.15 oz. can crushed tomatoes, 1 ½ Tbsp. cumin, 1 tsp. chili powder, 1 ½ tsp. paprika, ½ tsp. garlic powder, 1 ½ tsp. salt, 1 tsp. black pepper, ¼ tsp. cayenne pepper
- Layer the Ingredients: Spray a 9 x 13-inch baking dish with non-stick cooking spray. Start layering the Mexican lasagna with ⅓ of the meat mixture. Next, layer 6 tortillas, ⅓ meat mixture, ½ can of corn, ½ can of beans, and 1 cup of shredded cheese. Repeat with remaining tortillas, meat, corn, beans and cheese.15 oz. can kernel corn, 15 oz. can black beans, 12 corn tortillas, 2 cups Cheddar cheese
- Bake and Serve: Place aluminum foil over dish and bake in preheated oven for 30 minutes. Remove aluminum foil and continue cooking in the oven for 5 minutes. Serve with finely chopped fresh cilantro and enjoy!
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Video
Notes
- Corn for sure. Flour tortillas won’t work quite as well as corn tortillas.
- Add some spice. Add extra jalapeños, or sub in a spicier pepper.
- DIY. Make your own homemade taco seasoning.
- Top it off. Don’t forget the toppings for an extra kick of flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow, I’m eating this Mexican Lasagna as I write this comment and London, it tastes absolutely amazing! I will definitely be making this again in the not-too-distant future. Anybody who’s thinking about making this Lasagna for themselves, JUST DO IT! Hands down a 5-star recipe!
Yay, Justin!! I am SO happy you enjoyed the Mexican Lasagna! It’s one of my favorites and most requested by friends! Thanks so much for your kind comment and rating! 🙂
Your welcome!
🙂
Looks delicious! Definitely trying it this weekend for my boyfriends birthday dinner. Can I switch up the soft tortillas for the crunchy tortillas? Im sure the sauces would soften it up a bit once it all sets. Or toast up the tortillas before layering them. Like a crunch wrap but lasagna style.
Hi Alexandra! You absolutely can! The crunchy tortillas will definitely soften up a bit in the oven. Can’t wait to hear how it turns out! 🙂
This was wonderful! My whole family loved it. Seasoning was spot on the only think I did different is I only had the tomatoes with green chillies so I used that and left out the jalapeno, and I used dairy free cheese. Will definitely be making this again. Thanks for the recipe!
Oh that is such a good idea, Jill!! What brand of dairy free cheese do you enjoy the most? Would love to try it out!!
Just made this tonight but put a little twist on it. I used the ground meat to make a hamburger red chili, made some refried beans then mixed it with my chili. I left out the tomatoes until the end and put them on top the last few minutes of cooking. My kids are loving it!
That sounds absolutely amazing, Allie!! I love all of your alterations. Will definitely have to try that out next time. Thanks so much for your comment and rating!
Can you use pinto beans instead of black beans ?
Absolutely, Jessica! Feel free to substitute the beans for whatever kind is your favorite. Thanks for the question!
What color bell pepper do you typically use?
I have used green, red, and yellow… all work great!
On a scale of 1-10, how spicy is this if you leave the jalapeño and cayenne pepper in? I’m thinking of making this for a potluck ladies lunch, but I don’t want to burn their faces off lol
Hi Hannah! It has a slight kick, but nothing crazy. Maybe a 2-3? You can always leave out the jalapeño without sacrificing too much flavor!
Hi! Would you recommend heating up the corn tortillas a bit beforehand?
Hi! There is no need to heat up the corn tortillas beforehand since they get baked in the oven! Thanks for the question 🙂
thank you for the reply!
You’re very welcome!! 🙂
Can you substitute flour tortillas? I have a picky bunch at home.
Hi Emily! I have not personally tried this recipe with flour tortillas, but think it might work. My only reservation is that the flour tortillas might become “gummy” once all of the moisture from the casserole seeps into them. If you try it, please let me know how it turns out!
Is amazing with flour tortillas ! Love the texture of them too
That is great to know, Jenna!! So happy you enjoyed it. Thanks so much for your comment 🙂
Does this freeze ok?
Hi Sue! Yes! This recipe will freeze great as long as you wrap it tightly and thaw it in the refrigerator before serving. Thanks for the question!