Mexican Lasagna Recipe – Cheesy Layered Comfort Food

Growing up, lasagna night was always a big deal in our house. The aroma of bubbling tomato sauce and melted cheese would drift through the air, pulling us all to the kitchen like moths to a flame. But one night in the early ’90s, my mom decided to shake things up. She swapped the pasta for flour tortillas, added taco-seasoned beef, black beans, and corn, and topped the whole thing with a mountain of cheddar. She called it Mexican Lasagna — and from that day on, it became a beloved regular in our family.

This recipe is the perfect marriage of Italian comfort food and Tex-Mex flair. It’s hearty enough for Sunday supper, quick enough for a weeknight, and guaranteed to get second helpings. I’ve tweaked Mom’s version over the years, adding a few shortcuts and flavor boosters, but the heart of the recipe — warm layers of tortillas, seasoned beef, beans, salsa, and cheese — has never changed.

Whether you’re feeding a hungry family, bringing a dish to a potluck, or just craving something cozy and cheesy, this Mexican lasagna recipe will hit the spot.

Ingredients You’ll Need

Ground beef – Lean, but not too lean for flavor.
Onion – Chopped fine for sweetness.
Taco seasoning – Use a packet or homemade.
Black beans – Drained and rinsed.
Corn – Fresh, frozen, or canned.
Salsa – Mild, medium, or hot depending on your taste.
Flour tortillas – 8-inch work well.
Shredded cheddar and Monterey Jack cheese – Or a Mexican blend.
Sour cream and chopped cilantro – For serving.

Pro Tip: Swap the ground beef for ground turkey or chicken if you like a lighter version.

Step-by-Step Instructions

Step 1: Cook the Beef

In a large skillet, brown the ground beef with the chopped onion over medium heat until fully cooked. Drain off excess grease. Stir in taco seasoning, black beans, corn, and 1 cup of salsa. Let the mixture simmer for 3–4 minutes.

Step 2: Assemble the Layers

Grease a 9×13-inch baking dish. Spread a thin layer of salsa on the bottom. Place 2 tortillas to cover the base, overlapping if necessary. Spoon one-third of the beef mixture over the tortillas, then sprinkle generously with cheese. Repeat the layers twice more, ending with cheese on top.

Step 3: Bake Until Bubbly

Cover the dish with foil and bake at 350°F for 20 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is melted and golden.

Step 4: Serve and Enjoy

Let the lasagna rest for 5 minutes before slicing. Serve with sour cream, cilantro

Variations & Tips

Spicy Kick: Add diced jalapeños to the beef mixture.
Veggie Boost: Layer in sautéed peppers, zucchini, or spinach.
Make Ahead: Assemble up to a day in advance and refrigerate. Add 10 extra minutes to baking time.
Freezer Friendly: Wrap tightly and freeze before baking. Thaw overnight in fridge before baking.

FAQ

Q: Can I use corn tortillas instead of flour?
A: Yes! Corn tortillas will give a more authentic Mexican flavor, but they may break apart more easily when serving.

Q: Can I make this vegetarian?
A: Absolutely. Just omit the beef and use more beans, veggies, or even plant-based meat crumbles.

Q: How do I reheat leftovers?
A: Cover with foil and bake at 325°F for 20 minutes, or microwave individual slices for 2–3 minutes.

Call to Action

If you try this Mexican lasagna recipe, I’d love to hear your twist on it! Do you go all-in on the spice, or keep it mild for the family? Share your thoughts in the comments, and don’t forget to pin this recipe on Pinterest or share it with friends on Facebook.