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!

A single serving of Mexican lasagna is served on a white plate.

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.

Ground beef, black beans, corn, cheese, corn tortillas, veggies, and taco seasoning are the main ingredients for this dish.
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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.
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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.

Peppers and onion are sautéed in a skillet.

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.

A potato masher breaks up ground beef in a skillet with veggies.

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.

A spatula stirs spices into the meat for Mexican Lasagna.

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.

A hand places corn tortillas while layering the taco lasagna.

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.

A spatula picks up a serving of Mexican lasagna from the baking dish.

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.
A baking dish full of Mexican lasagna is missing one serving.

What to Serve with Mexican Lasagna?

This Mexican lasagna goes perfect with all of your favorite traditional sides.

Try Instant Pot Black BeansRefried Black BeansCilantro Lime RiceMexican 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.

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5 from 5 votes

Mexican Lasagna with Tortillas

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.
A single serving of Mexican lasagna is served on a white plate.
Yield 8 servings
Prep 30 minutes
Cook 30 minutes
Total 1 hour
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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!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 5 votes

Video

Notes

*You can also use 3 Tbsp. of a store-bought taco seasoning packet plus additional salt and black pepper, to taste.
Prep-Ahead Instructions:
Make up the seasoning mix in advance. You can also make the meat filling a day early and keep in the fridge.
Storage Directions:
Keep leftover lasagna in an airtight container for up to 3 to 4 days. To freeze this dish, tightly cover with foil or plastic wrap and freeze for up to 5 to 6 months. To reheat, warm the lasagna back up in the oven or in the microwave.
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.

Nutrition

Calories: 570kcal, Carbohydrates: 44g, Protein: 30g, Fat: 32g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 89mg, Sodium: 996mg, Potassium: 879mg, Fiber: 9g, Sugar: 5g, Vitamin A: 1743IU, Vitamin C: 35mg, Calcium: 325mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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Comments

  1. I am excited to make this for the 1st time. Is it better to make it ahead and bake right before eating or can you bake it and reheat later?

    1. You can do it either way! I personally like to bake it right before eating, though. Hope you enjoy the recipe, Gail! 🙂

  2. 5 stars
    This was excellent and easy. We don’t like chunky tomatoes, so I pureed an 8oz can along with a cup of medium heat salsa.. I will make this again.

    1. That was a great idea, Glenda! So happy you all enjoyed the recipe. Thanks for taking the time to leave a comment and rating 🙂

  3. Hi London. I want to make this casserole recipe as written but my husband prefers crunchy tacos. Was thinking of layering half using corn tortillas for myself and the other half using broken white corn taco shells. What do you suggest re layering the shells? Just break up on the bottom and top?

    1. Great question, Kathy! You might be better off breaking apart some crunchy tacos on top when serving. If you add them into the casserole they’ll inevitably get soft due to the liquid they’ll absorb while cooking. Hope you enjoy the recipe!

    1. Great question, Amanda! I haven’t tried freezing it, but I bet it would freeze beautifully. To reheat I would let it thaw to at least refrigerator temperature and then pop it back in a 350 degree oven for about 25 minutes!

  4. Hi London , I don’t like canned corn can I use frozen corn instead of canned corn? This Mexican Lasagna looks great, I just don’t want to mess it up with frozen corn. Thank You, Nannette

    1. Yes, Nannette! You can absolutely use frozen corn – just make sure you thaw it before adding it to the lasagna. Hope you enjoy the recipe 🙂