When weeknights get busy but I still want something comforting on the table, I turn to this hearty, crowd-pleasing Mexican Lasagna. With rich layers of savory beef, melted cheese, tortillas, and bold enchilada sauce, it hits every note of flavor and texture. This recipe is a fusion of familiar comfort food and Mexican flavors—perfect for feeding a family or hosting a casual dinner. In today’s post, I’ll show you how to make Mexican lasagna from scratch using simple ingredients and give tips on layering, storing, and even freezing it. Plus, I’ll answer common questions like, can I use flour tortillas instead of corn?
Ingredients You’ll Need
Simple Ingredients, Big Flavor
This Mexican Lasagna uses common pantry staples, making it easy to whip up without a grocery run. Each layer brings flavor—from the seasoned beef to creamy refried beans, melty cheese, and zesty enchilada sauce. It’s comforting, hearty, and designed to satisfy the whole table.
The two-cheese combo (Monterey Jack and cheddar) creates the perfect melt, while the ground beef and vegetables make every bite balanced. Feel free to swap in ground turkey or even go vegetarian with black beans or lentils for a plant-based twist.
Ingredient List
Main 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
Dairy
- 8 ounces Monterey Jack cheese, shredded (2 cups)
- 8 ounces mild cheddar cheese, shredded (2 cups)
Layers
- 18 (5- to 6-inch) corn tortillas
- 1 (16-ounce) can refried beans
Toppings (optional but delicious)
- Chopped fresh cilantro
- Pico de gallo
- Sour cream
- Diced avocado
This layered casserole is deeply customizable. If you’re out of corn tortillas and wondering whether flour tortillas will work, hang tight—we’ll cover that in the FAQ section. For now, prep these ingredients and get ready for some serious comfort food.
How to Make Mexican Lasagna
A Foolproof Layering Method
The key to a great Mexican lasagna is smart layering. Think of it like building a flavorful stack—each level should support the next. You start by sautéing veggies, browning the beef, adding seasoning, then layering everything with tortillas, beans, and cheese. The result? Melty, bubbling perfection.
If you’ve ever made enchiladas or even traditional lasagna, this process will feel familiar—but the bold Mexican ingredients make it way more exciting.
Here’s how to do it:
Step-by-Step Instructions
Step 1:
Preheat your oven to 350ºF. Lightly grease a 9×13-inch baking dish.
Step 2:
Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the chopped onion and diced red bell pepper. Cook, stirring occasionally, for about 4 minutes, until the onions are translucent and slightly softened.
Step 3:
Add the ground beef to the skillet. Break it up with a wooden spoon as it cooks. Cook until browned and cooked through, about 6–8 minutes.
Step 4:
Stir in the tomato paste and taco seasoning. Cook for 2 minutes until fragrant and darkened slightly.
Step 5:
Add frozen corn and drained green chiles. Stir well, scraping up any bits from the bottom of the pan. Remove from heat.
Step 6:
Reserve 1 cup of enchilada sauce. Stir the rest into the beef mixture. Taste and adjust salt if needed.
Step 7:
Mix the shredded Monterey Jack and cheddar in a bowl.
Step 8:
Spread ½ cup of the reserved enchilada sauce on the bottom of your baking dish. Layer 6 corn tortillas over it (overlapping as needed).
Step 9:
Dollop and spread half the refried beans over the tortillas. Add half of the beef mixture (about 3 cups), then sprinkle ⅓ of the cheese over it.
Step 10:
Repeat with 6 more tortillas, the remaining beans, beef, and another ⅓ of the cheese. Top with the last 6 tortillas.
Step 11:
Spread the remaining ½ cup enchilada sauce over the top layer of tortillas. Finish with the remaining cheese.
Step 12:
Place the dish on a baking sheet to catch any overflow. Bake for 30–35 minutes until the cheese is melted and bubbly. Let cool 10 minutes before slicing.
This easy-to-follow process gives you a perfect Mexican Lasagna every time—crispy edges, gooey middle, and flavors that meld beautifully. It’s a great make-ahead option too.
Serving Ideas, Storage Tips, and Tasty Variations
How to Serve Mexican Lasagna
Fresh out of the oven, this Mexican Lasagna is rich, hearty, and packed with flavor. I like to let it rest for 10 minutes before slicing—it helps the layers set and keeps things neat. When serving, I always offer a tray of toppings: chopped cilantro, sour cream, diced avocado, and pico de gallo.
This dish pairs beautifully with light, fresh sides like a simple green salad or a citrusy slaw. You could even serve it with Mexican-style rice or chips and salsa. For an extra comforting dinner spread, serve with a bowl of entomatadas or charro beans on the side.
It’s filling enough to stand alone but always welcome as part of a larger family meal.
Make-Ahead, Storage & Freezing
One of the best things about Mexican Lasagna is that it stores and reheats like a dream.
Make-Ahead Instructions:
Assemble the entire lasagna up to one day in advance. Just make sure the beef mixture is cooled before layering. Cover tightly with foil (greased side down to prevent sticking) and refrigerate. When ready to bake, cook covered for 30 minutes, then uncover and bake an additional 20–30 minutes until bubbly.
Storing Leftovers:
Refrigerate leftovers in an airtight container for up to 4 days. The flavors get even better after a day or two!
Freezing Tips:
You can freeze the whole lasagna unbaked or baked. For best results, wrap it tightly in foil and freeze for up to 3 months. When ready, thaw in the fridge overnight and bake as directed. Individual portions also freeze well and are perfect for easy lunches.
Variations to Try:
- Swap beef for ground turkey or shredded chicken
- Use black beans instead of refried for a chunkier texture
- Add sliced jalapeños or chipotle for heat
- Try flour tortillas for a softer texture—more on that below!
This recipe is adaptable, just like family traditions. Use what you have, and make it your own.
Frequently Asked Questions :
Can I make Mexican lasagna with flour tortillas?
Yes, flour tortillas can be used in place of corn tortillas. The result will be softer and slightly richer. Corn tortillas hold up better in layers and offer a more authentic flavor, but flour works well if that’s what you have on hand.
Is Mexican lasagna spicy?
This version is mild, using taco seasoning and canned green chiles, which add flavor without heat. Want it spicy? Add diced jalapeños or chipotle peppers to the beef mixture, or use a hot enchilada sauce.
How do I freeze Mexican lasagna?
Freeze either baked or unbaked. Wrap the dish tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge, then bake (or reheat) until bubbly. It’s a great option for meal prep or make-ahead dinners.
What side dishes go well with Mexican lasagna?
Try serving it with a simple salad, Spanish rice, or even carne asada on the side. For something lighter, go with guacamole and chips, or a fresh corn salad. You could also add a warm soup on chilly nights.
Conclusion: A New Classic in Your Kitchen
Mexican Lasagna has quickly become a staple in our home—a flavorful, easy-to-make dinner that feeds a hungry family and tastes even better the next day. With its layers of tortillas, seasoned beef, melted cheese, and creamy beans, it delivers the comfort of lasagna with the bold flavors we love from our favorite Mexican meals.
Like all the recipes shared on Clarice Recipes, this one was made with love and tested in our multigenerational kitchen. Whether you’re feeding a crowd or prepping ahead for a busy week, this dish brings people together—just like food always should.
Print
Mexican Lasagna Recipe: Easy, Cheesy & Family-Friendly Dinner
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 to 10 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Description
This Mexican Lasagna is a comforting, cheesy layered casserole with tortillas, seasoned beef, enchilada sauce, and plenty of gooey cheese. A family favorite!
Ingredients
1 tablespoon neutral oil
1 large white or yellow onion, finely chopped
1 medium red bell pepper, diced
1 pound lean ground beef
2 tablespoons tomato paste
1 (1-ounce) packet or 3 tablespoons taco seasoning
2 cups frozen corn kernels
1 (7-ounce) can diced green chiles, drained
2 (10-ounce) cans red enchilada sauce
Kosher salt
8 ounces Monterey Jack cheese, shredded
8 ounces mild cheddar cheese, shredded
18 (5- to 6-inch) corn tortillas
1 (16-ounce) can refried beans
Optional toppings: Chopped fresh cilantro, pico de gallo, sour cream, diced avocado
Instructions
1. Preheat oven to 350ºF and grease a 9×13-inch baking dish.
2. Heat oil in a skillet over medium-high. Add onion and red bell pepper, cook 4 minutes.
3. Add ground beef and cook until browned, about 6–8 minutes.
4. Stir in tomato paste and taco seasoning; cook 2 minutes.
5. Add corn and green chiles. Stir, scrape bottom, and remove from heat.
6. Reserve 1 cup enchilada sauce. Add the rest to the beef mixture. Season with salt.
7. Mix Monterey Jack and cheddar in a bowl.
8. Spread ½ cup reserved sauce in baking dish. Layer 6 tortillas, half refried beans, half beef mixture, and ⅓ of cheese.
9. Repeat layers. Top with last tortillas, remaining sauce, and cheese.
10. Bake uncovered for 30–35 minutes until bubbly. Cool 10 minutes before serving.
Notes
Make-Ahead: Assemble up to 1 day in advance. Bake covered 30 mins, then uncovered 20–30 mins more.
Storage: Refrigerate leftovers for up to 4 days or freeze up to 3 months.