Cheesy Mexican lasagna layers

This easy Mexican lasagna wraps up layers of bold Tex-Mex flavors with cheesy, comforting goodness. It combines seasoned ground beef, tomatoes, beans, corn, enchilada sauce, and plenty of cheese baked between tender lasagna noodles for a satisfying casserole that’s perfect for feeding a crowd or meal prepping for the week.

I first made this Mexican lasagna when I wanted a twist on classic pasta dishes. It quickly became a favorite because it brings together the heartiness of lasagna with the zest and spice of Tex-Mex, giving everyone seconds and requests for leftovers.

Ingredients

• Ground beef: lean for balanced flavor and to reduce grease ground turkey or chicken are great swaps
• Onion and garlic: build the savory flavor base and add depth
• Taco seasoning: brings signature Tex-Mex spices homemade seasoning lets you control salt and heat levels
• Canned tomatoes with green chiles (such as Rotel): adds a bit of heat and a fresh tomato taste regular diced tomatoes or salsa work too
• Black beans and corn: provide texture, fiber, and a sweet contrast
• Enchilada sauce: adds rich, tangy layers homemade is best but store-bought works fine
• Tomato sauce: balances acidity and creates a saucy consistency
• Salsa: thicker for staying firm in the layers, adding a fresh kick
• Lasagna noodles: regular noodles boiled until tender can substitute with tortillas for a different texture
• Mexican cheese blend: melty and flavorful fresh shredding helps achieve the ideal cheese pull

Instructions

Sauté the aromatics and brown the meat:

Cook the ground beef in a large skillet over medium high heat, breaking it apart with a wooden spatula. Add the finely chopped onion and cook for about 7 to 8 minutes until the beef is browned and the onion softens. Drain excess grease then stir in minced garlic and cook for 1 to 2 minutes until fragrant.

Prepare the pasta:

While the beef cooks, bring a large pot of salted water to a boil. Add your lasagna noodles and boil for about 8 minutes or follow package directions for al dente. Drain well and set aside to cool slightly so they don’t stick together.

Simmer the filling:

Return the beef to the heat, sprinkle in the taco seasoning, and add the water as instructed on the seasoning packet. Let this simmer for 3 to 4 minutes until thickened slightly. Then add the canned tomatoes, drained black beans, corn, enchilada sauce, tomato sauce, and salsa. Stir and simmer for about 5 minutes to marry the flavors and thicken the mixture.

Assemble the layers:

Spread about half a cup of the beef mixture in the bottom of a 13 by 9inch baking dish, smoothing it out to coat evenly. Arrange about 4 lasagna noodles over the beef layer, then spread roughly one third of the beef mixture over the noodles. Sprinkle about one cup of shredded cheese on top. Repeat layering noodles, beef mixture, and cheese until all ingredients are used, ending with a cheese layer.

Bake the lasagna:

Cover the assembled dish tightly with foil and bake in a preheated oven at 350 degrees Fahrenheit for 25 minutes. Remove the foil carefully and bake uncovered for an additional 20 minutes or until the cheese is bubbly and golden.

Rest and serve:

Once out of the oven, let the lasagna sit at room temperature for at least 10 minutes. This resting time helps the layers set so slices hold together nicely when serving.

This recipe hits the perfect balance of saucy and cheesy, with beans and corn providing texture and a touch of natural sweetness. My favorite part is how the enchilada sauce ties everything together with just the right amount of tang and spice. I remember making this for a family gathering where everyone asked for seconds and praised its cozy, festive vibe.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave until warmed through. This dish also freezes well wrap tightly and freeze for up to three months. Thaw overnight in the fridge before reheating to preserve texture and flavor.

Ingredient Substitutions

Ground turkey or shredded chicken work well instead of beef to lighten the dish. For a vegetarian option, omit meat and add extra black beans or use cooked lentils. Corn tortillas can replace noodles for a more authentic Mexican feel keeping in mind baking times may slightly vary. Swap the Mexican cheese blend for mozzarella mixed with a little sharp cheddar if needed.

Serving Suggestions

Garnish with chopped cilantro, diced tomatoes, and a dollop of sour cream or guacamole for extra freshness. Serve alongside a crisp green salad or Mexican chopped salad to add a cool contrast. A side of smoky grilled fajita vegetables pairs beautifully as well.

Serve warm and enjoy the melty layers with your favorite toppings. Leftovers reheat well for easy weeknight meals.

Common Recipe Questions

→ What kind of meat works best in this dish?

Lean ground beef is traditional, but ground turkey, chicken, or shredded pork also work well for a tender, flavorful filling.

→ Can I substitute lasagna noodles with tortillas?

Yes, using corn or flour tortillas layers creates a tasty casserole variation, though baking times may need slight adjustments.

→ How do I prevent the layers from becoming soggy?

Allow the baked dish to rest for 10 minutes after baking to let the layers set, which helps avoid soupy slices.

→ What cheese blend is recommended for melting and flavor?

A Mexican shredded cheese blend or Monterey Jack offers a creamy melt and authentic flavor profile.

→ How long can leftovers be stored safely?

Store in an airtight container in the fridge for up to 3 days or freeze tightly wrapped for up to 3 months.

→ Can this dish be prepared ahead of time?

Yes, assemble the layers a day in advance and keep refrigerated; allow it to sit at room temperature before baking for even cooking.