This Mexican lasagna recipe is literally layered with flavor. It has seasoned ground beef stacked between flour tortillas with tender veggies and black beans, all covered in melted. It's hearty, comforting, and easier to make than your typical lasagna!
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Why You'll Love This Mexican Lasagna Recipe
I love lasagna almost as much as I love Mexican food. So when the thought crossed my mind to combine the two, I knew it would be amazing. I got the idea from my taco casserole with tortillas, and this recipe has some elements from that and puts a Mexican twist on a classic Italian-style lasagna.
It's crazy delicious, and as far as Mexican lasagna recipes go, this one is about as easy as it gets. Just cook the beef, combine the filling ingredients, layer everything in a casserole dish, and let it bake in the oven. That adds up to less than 10 minutes of hands-on time, and the oven does the rest of the work!
- Ground beef- I used 80/20 lean ground beef, but any type of ground meat, like ground turkey or ground chicken, will work.
- Onion- chopped, to cook with the beef.
- Mixed spices- I used a combination of salt, black pepper, and paprika, but taco seasoning or any spice mixture will work.
- Flour tortillas- I prefer flour tortillas because they keep their shape, but corn tortillas also work.
- Bell peppers- sliced the same size as the onions. I used both red and yellow for a pop of color.
- Black beans- 1 can, drained and rinsed.
- Cheddar cheese- or any type of shredded cheese.
- Butter- I used unsalted butter since we'll be adding a little salt.
- Diced tomatoes- 1 can, with the juices.
- Fresh parsley- for garnish.
- Sour cream- for serving on top.
How To Make Mexican Lasagna
1. Cook the beef and veggies. Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with nonstick cooking spray. Melt butter in a large skillet, then add the onion, bell peppers, and ground beef. Cook over medium heat, breaking the beef apart until it has browned on all sides, and the peppers and onions have softened.
2. Add the flavor. Season the beef, peppers, and onions with the mixed spices and stir. Add the canned black beans and diced tomatoes and mix to combine everything.
3. Assemble. Line the prepared baking dish with two tortillas. Spread ⅓ of the meat mixture evenly over the tortillas. Sprinkle that with two cups of shredded cheese. Continue layering the tortillas, meat, and cheese until you have three layers total.
4. Bake. Bake the lasagna for 30-40 minutes or until the casserole is bubbly and the cheese has fully melted. Let the casserole rest for 15 minutes, then slice and serve with sour cream and parsley on top.
- For extra crispy tortillas, bake them ahead of time before assembling the lasagna.
- If you want a more traditional lasagna recipe, swap the tortillas for actual lasagna noodles. That way, you get the texture and feel of lasagna but with Mexican flavors.
- Make a saucier lasagna by adding 2 cups of enchilada sauce to the meat mix, or just drizzle it on top of the meat while you're building the lasagna.
- Feel free to switch up the beans. I've made this recipe with pinto beans and refried beans instead of the ground beef, and it turned out great.
- Swap the diced tomatoes for canned fire roasted tomatoes for more flavor.
- Add diced green chiles or a splash of hot sauce for a spicy kick.
- Serve the lasagna with your favorite taco toppings, like pico de Gallo, Taco Bell nacho cheese, sliced black olives, or sliced avocado.
Storage and Reheating Instructions
Make ahead: The best way to prepare this Mexican lasagna casserole recipe ahead of time is to prepare the lasagna filling up until assembling the casserole. Then store it in an airtight container in the fridge for a few days. When you're ready to serve, just assemble the lasagna and bake as directed.
In the fridge: Store any leftovers in an airtight container or in the baking dish covered with a lid and keep it in the fridge for up to 4 days.
In the freezer: To keep the lasagna for longer, transfer it to a freezer-safe container and freeze it for up to 3 months.
Reheating: My go-to method for reheating the leftovers is to put them back in a baking dish and bake them at 350°F for 10 minutes or until the cheese melts and it's fully reheated. You can also microwave leftovers in 20-second intervals until warm. but the tortillas will be a bit soggy.
More Mexican Recipes
- Mexican chili
- Arroz rojo
- Mexican meatloaf
- Mexican casserole
- Mexican rice casserole
- Mexican tater tot casserole
- Mexican potatoes
- Mexican chicken salad
- 1 lb. ground beef
- 1 small onion, chopped
- 2 tsps mixed spices (salt, pepper and paprika)
- 6 flour tortillas
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can black bean, drained and rinsed
- 4 cups cheddar cheese, shredded
- 3 tablespoon butter
- 14 oz diced tomatoes
- Fresh parsley, for garnish
- Sour cream, for serving
- Preheat the oven to 350°F. Spray a 9x13 casserole dish with non-stick cooking spray. Melt the butter in a large skillet. Add the onion, bell peppers, and beef and cook over medium heat until the meat is browned and the onions and peppers are softened.
- Season with mixed spices. Add the black bean and diced tomatoes and stir.
- Line the prepared casserole dish with 2 tortillas. Spread ⅓ of the meat mixture all over the tortillas. Sprinkle with 2 cups shredded cheese. Continue layering tortillas, meat mixture, and cheese to form a total of three layers.
- Bake for 30-40 minutes until the cheese is bubbly and melted.
- Let the lasagna sit for 15 minutes, then slice. Serve with the sour cream on the top and sprinkle with the fresh parsley.
Serving Size:2 slices
Amount Per Serving: Calories: 652Total Fat: 36gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 95mgSodium: 945mgCarbohydrates: 41gFiber: 6gSugar: 0gProtein: 42g