Name: Mexican Lasagna Recipe
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: Mexican-American
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, to taste; 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; Chopped fresh cilantro (for garnish); Pico de gallo (for serving); Sour cream (for serving); Diced avocado (for serving)

If you’re craving something hearty with bold flavors that the whole family goes crazy for, you’re going to want to stick around for this Mexican Lasagna Recipe. I absolutely love how this dish layers familiar Mexican favorites in a way that feels comforting yet exciting. When I first tried this, I was amazed at how the combination of cheesy layers, seasoned beef, and tortillas came together to make something totally irresistible. Trust me, once you make this, it’ll quickly become your go-to dinner idea.

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Why You’ll Love This Recipe

Flavor-packed layers: Each layer brings a harmony of spices, veggies, and melty cheeses that everyone raves about.
Simple, accessible ingredients: You probably have most of these on hand, and the recipe is straightforward—even for busy weeknights.
Crowd-pleaser: My family goes wild for this, making it perfect for gatherings or meal prepping.
Comfort food with a twist: It’s not your traditional lasagna, but this Mexican Lasagna Recipe offers something unique and satisfying.

A white rectangular baking dish filled with about three layers of round tortilla pieces soaked in red sauce, layered evenly from bottom to top, each layer topped with melted white and yellow shredded cheese that is spread well but still shows the sauce beneath. The top layer is covered with a generous sprinkling of fresh chopped green herbs, scattered evenly across the entire surface, giving a fresh look. The edges of the dish show some sauce bubbling up slightly. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Mexican Lasagna Recipe is a perfect mix of fresh and pantry staples that combine beautifully. I love how the blend of cheeses, enchilada sauce, and those tender corn tortillas bring everything together into a cozy casserole.

Neutral oil: Use canola, grapeseed, or vegetable oil to keep flavors balanced without overpowering the dish.
Onion: White or yellow onions add that classic savory base; finely chopped works best for even flavor.
Red bell pepper: Adds sweetness and a little color—it cooks down nicely with the onion.
Lean ground beef: I prefer lean to avoid excess grease, which can make the lasagna soggy.
Tomato paste: Gives a rich depth and thickens the beef mixture perfectly.
Taco seasoning: A quick, flavorful shortcut making the filling burst with Mexican-inspired spices.
Frozen corn kernels: I like frozen for convenience; fresh works too if you’re lucky enough to have it.
Diced green chiles: Those little things pack a mild heat and smoky flavor that’s essential.
Red enchilada sauce: This is the secret sauce that keeps everything moist and tangy.
Kosher salt: Always taste as you go to keep the seasoning balanced.
Monterey Jack cheese: Melts beautifully and adds creaminess.
Mild cheddar cheese: Gives that sharp flavor punch to complement the Monterey Jack.
Corn tortillas: Use 5- to 6-inch ones; they soak up sauce but hold their shape well.
Refried beans: Adds creaminess and protein; spreads nicely between layers.
Fresh cilantro: For garnish—adds fresh, bright notes.
Pico de gallo, sour cream, diced avocado: Optional toppings that bring freshness and richness to each bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of this Mexican Lasagna Recipe is how easy it is to make your own. I’ve tried swapping out a few things to keep it interesting—or accommodate different diets—and it works great every time.

Swap ground beef for turkey or chicken: When I want a lighter version, ground turkey keeps it lean but still tasty.
Vegetarian version: Leave out the meat and double up on beans and veggies like zucchini or mushrooms—my veggie-loving friends adore this twist.
Spice it up: Adding some chopped jalapeños or a dash of cayenne to the beef mixture really amps up the heat, which I do when hosting friends who love spicy food.
Cheese variations: Try pepper jack or queso fresco for a different melty texture and flavor.

How to Make Mexican Lasagna Recipe

Step 1: Sauté Your Veggies and Brown the Beef

First things first, preheat your oven to 350ºF. Then, heat up your neutral oil in a large skillet over medium-high heat. Toss in your finely chopped onion and diced red bell pepper—cook these until the onion is translucent and soft, about 4 minutes. This forms the flavorful base, so don’t rush it! Next, add the ground beef. I like to break it up with my spoon as it cooks to get even browning—this usually takes around 6 to 8 minutes. Once the beef is nicely browned, stir in tomato paste and your taco seasoning. Cooking that mix for a couple more minutes really builds depth and lets the spices bloom nicely.

Step 2: Add Corn, Chiles, and Enchilada Sauce

Next, stir in the frozen corn kernels and drained diced green chiles, scraping up any tasty browned bits stuck to the skillet—that’s pure flavor gold. Remove from heat here. Set aside 1 cup of your enchilada sauce; you’ll use this later. Then, pour the rest of that sauce right into your beef mixture and give it all a good stir. This keeps the filling moist and tangy. Taste and season with kosher salt if needed – I always recommend tasting at this stage so the layers don’t end up bland.

Step 3: Mix Your Cheeses

Shred your Monterey Jack and mild cheddar cheese, then toss them together in a bowl. Combining these two cheeses gives you the best of both worlds: creamy meltiness and that classic tangy sharpness.

Step 4: Layer It Up

Grab a 9×13-inch baking dish and spread half a cup of your reserved enchilada sauce evenly on the bottom—this keeps the tortillas from sticking and adds moisture. Layer 6 corn tortillas on top; they can overlap a bit, so no stress there. Dollop around 3/4 cup of refried beans on the tortillas and spread them evenly. Then layer half the beef mixture over the beans, followed by one-third of the cheese blend. Repeat these layers: tortillas, refried beans, beef, cheese. Finally, top everything with the last 6 tortillas, spread the remaining enchilada sauce over them, and sprinkle with the rest of your cheese. This layering is what makes the Mexican Lasagna Recipe so special and deliciously satisfying.

Step 5: Bake and Rest

Place your baking dish on a rimmed baking sheet (just in case anything bubbles over) and bake for 30 to 35 minutes, until the cheese is melted and bubbling. I’ve learned that letting it cool off for about 10 minutes before serving is key—it helps everything set so your slices hold together beautifully when plated.

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Pro Tips for Making Mexican Lasagna Recipe

Don’t skip resting time: Letting the casserole cool for 10 minutes helps it set up for cleaner slices—this made a huge difference for me.
Use a rimmed baking sheet: When baking something saucy like this, it’s a lifesaver to catch drips and keep your oven clean.
Taste and adjust seasoning: After mixing in the enchilada sauce, taste to check salt and spice levels—sometimes I add a pinch more taco seasoning or salt for perfect flavor.
Don’t overcrowd the skillet: Browning the beef in batches if needed prevents steaming and ensures rich, caramelized flavor.

How to Serve Mexican Lasagna Recipe

A white rectangular dish filled with multiple layers of a baked casserole. The bottom layer is a rich red sauce with visible pieces of corn and other ingredients, topped by a layer of soft, slightly browned corn tortillas. Above the tortillas is a thick layer of melted cheese in pale yellow and orange hues with small areas bubbling and slightly browned. The dish is sprinkled generously with finely chopped fresh green herbs. One square serving is being lifted out with a spatula, showing the layered structure of sauce, tortillas, and cheese all blending together. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this Mexican Lasagna Recipe with fresh chopped cilantro for a burst of freshness. A dollop of sour cream adds cool creaminess, while diced avocado makes it silky and rich. Pico de gallo brings a bright, zesty crunch that balances the cheesy layers perfectly. I usually have these on the side so everyone can customize their plate—it’s a fun way to invite guests into the flavor experience.

Side Dishes

This lasagna is definitely the star, but I like pairing it with some simple sides like Mexican rice or a fresh green salad dressed with lime vinaigrette. Sometimes I make roasted street corn (elote) on the grill to bring some smoky sweetness that complements the meal beautifully.

Creative Ways to Present

For special occasions, I’ve layered this Mexican Lasagna Recipe in individual mini baking dishes or ramekins—everyone gets their own cheesy, saucy portion that looks stunning on the table. You could also create a fun assembly bar with bowls of toppings so guests can build their own flavor profiles. It’s always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it lasts beautifully for up to 4 days. The flavors actually deepen overnight, so leftovers taste amazing. Just make sure it’s cooled before sealing to keep texture optimal.

Freezing

This Mexican Lasagna Recipe freezes wonderfully! I’ve prepared it ahead and wrapped it tightly with foil and plastic wrap before freezing. When you’re ready, thaw it overnight in the fridge and then bake as usual. It’s perfect for meal prepping or saving for busy nights.

Reheating

To reheat, I cover leftovers with foil and warm them in a 350ºF oven until heated through—usually about 20 minutes. If you’re in a hurry, the microwave works, but the oven helps keep the top cheesy and melty without getting rubbery.

FAQs

Can I make this Mexican Lasagna Recipe gluten-free?

Absolutely! Since this recipe uses corn tortillas instead of traditional pasta sheets, it’s naturally gluten-free. Just double-check that your taco seasoning and enchilada sauce are gluten-free as well, as some brands include additives containing gluten.
Can I prepare this Mexican Lasagna Recipe ahead of time?

Yes, you can assemble the entire lasagna up to 24 hours ahead and keep it covered in the fridge. When ready, bake as directed. This makes dinner prep super convenient and stress-free.
What can I use if I don’t have refried beans?

If you don’t have refried beans, you can use mashed black beans or even skip the beans entirely. The lasagna will still be delicious, though the beans do add creamy texture and help bind layers.
Can I use flour tortillas instead of corn tortillas?

You can, but I recommend corn tortillas because they hold up better when layered with sauce and won’t become gummy. If you use flour, consider lightly toasting them first to prevent sogginess.
How spicy is this Mexican Lasagna Recipe?

It has a mild to moderate heat level depending on your taco seasoning and green chiles. You can always adjust spiciness by switching the seasoning or adding fresh jalapeños if you want more kick.

Final Thoughts

This Mexican Lasagna Recipe is one of those dishes I keep coming back to because it’s deliciously comforting yet full of unexpected layers of flavor. It’s perfect for weeknight meals or when you want to impress friends without too much fuss. I hope you find as much joy in making and eating this as I do—trust me, it’s one you’ll want to share over and over!