Thischeesy Mexican Lasagna recipeis a family favorite! Easily make it by layering corn tortillas with a taco-seasoned ground beef mixture, salsa, black beans and cheese. Bake it in the oven for a busy weeknight dinner or save it as a freezer-friendly casserole, perfect for last-minute meals or bringing to loved ones!
Mexican Lasagna Recipe with Corn Tortillas
Anytime I have a friend or loved one in need of an easy casserole meal, thisMexican Lasagna recipeimmediately comes to mind!
It’s the perfect mix of comfort food while still being relativelyhealthysincecorn tortillasare used instead of flour or lasagna noodles.(This also makes it safe for gluten-free eaters, unlike traditional lasagna!)
As if the ease of preparation and the health benefits weren’t enough, it’s also PACKED full of flavor thanks to ahomemade taco seasoning mix.
This recipe is a great twist to your typical Taco Tuesdays without sacrificing any of the Mexican flavors the whole family loves. Put this easy lasagna recipe on your meal plan now. It’s the best thing since well, tacos.
Table of Contents
- Mexican Lasagna Recipe with Corn Tortillas
- Ingredients
- How to Make Mexican Lasagna
- What should you top Mexican lasagna with?
- Recipe Tips
- What to Serve with Mexican Lasagna?
- More Easy Mexican Recipes
- Mexican Lasagna with Tortillas
Ingredients
- Lean ground beef.85/15 or 90/10 are the best options since there is some fat for flavor but not enough to make the dish greasy. You can opt for ground turkey for a lighter option.
- Canned items.You’ll need crushed tomatoes, corn, and black beans for this recipe.
- Tortillas.Corn tortillas provide the texture you want, plus they soak up the flavors beautifully. Avoid flour tortillas if possible.
- Veggies.Bell pepper, jalapeño, and a sweet onion are sautéed together to create a depth of flavor.
- Cheese.While shredded cheddar cheese was used in the recipe, feel free to change it up with pepper jack, Monterey Jack, or another variety.
- Seasoning.If you don’t havetaco seasoningat home or from the store, simply mix up cumin, chili powder, paprika, cayenne pepper, and garlic powder before adding to the dish.
How to Make Mexican Lasagna
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. Sauté the Veggies
Warm olive oil in a large skillet over medium or medium-high heat. Add the diced bell pepper, jalapeño, and onion.
Sauté the vegetables for 5 to 7 minutes, or until they’re just getting tender.
2. Brown the Meat
Use a spatula to push the cooked veggies to the side of the skillet. Carefullyadd the ground meat and cook for another 7 to 8 minutes.
Be sure there is no pink left in the meat, and crumble with a potato masher to get small pieces that will spread easily.
3. Add the Tomatoes and Seasoning
Pour the crushed tomatoes into the taco meat mixture in the skillet, being careful not to splatter. Stir well. Reduce the heat to low and let the mixture simmer for 5 minutes.
Stir together the seasonings in a small bowl.Sprinkle over the beef mixture and cook for another 5 minutes.
4. Layer the Ingredients
Spray a 9×13-inch baking dish with non-stick cooking spray. (If you skip this step, the ingredients will stick and burn.)
Start by spreading ⅓ of the meat mixture over the bottom of the prepared baking dish. Then, layer 6 tortillas, another ⅓ of the meat mixture, ½ can of corn, ½ can of beans, and 1 cup of shredded cheddar cheese.
Repeat one more time with the rest of the ingredients.
5. Bake and Serve
Cover the dish with aluminum foil andbake for 30 minutes in a preheated 350℉ oven. Remove the foil and bake for another 5 minutes.
Top this cheesy taco lasagna recipe with fresh cilantro before serving.
What should you top Mexican lasagna with?
Mexican lasagna is delicious with all your favorite taco toppings. Try salsa, green onions, sour cream, cilantro, avocados, or even Pico de Gallo!
Recipe Tips
- Corn for sure.Flour tortillas won’t work quite as well as corn tortillas.
- Add some spice.Add extra jalapeños, or sub in a spicier pepper.
- DIY.Make your ownhomemade taco seasoning.
- Top it off.Don’t forget the toppings for an extra kick of flavor.
What to Serve with Mexican Lasagna?
This Mexican lasagna goes perfect with all of your favorite traditional sides.
TryInstant Pot Black Beans,Refried Black Beans,Cilantro Lime Rice,Mexican Rice, orInstant Pot Mexican Rice.
Everyone will love thisMexican Street Corn Salad.
Whip up someHomemade GuacamoleorTomatillo Salsa VerdeandHomemade Tortilla Chips.
Don’t forget the drinks! ThisMexican 75is delicious.
More Easy Mexican Recipes
If you can’t get enough of that Mexican flavor, put these recipes on your menu soon.
- Mexican Zucchini Boats
- Chicken TingaTacos
- Chicken Taquitos
- Shredded Chicken Tacos
- Steak Fajitas
- Enchiladas Verdes
- One-Pot Mexican Beef and Rice
Tap stars to rate!
5 from 5 votes
Mexican Lasagna with Tortillas
This cheesy Mexican Lasagna recipe is a family favorite! Easily make it by layering corn tortillas with a taco-seasoned ground beef mixture, salsa, black beans, and cheese.
Yield 8 servings
Prep 30 minutes mins
Cook 30 minutes mins
Total 1 hour hr
Email this recipe!
Enter your email and we’ll send it directly to you.
Ingredients
- 1 Tbsp. oil olive or avocado
- 1 cup bell pepper red or green, finely diced
- 1 jalapeño pepper finely diced
- 1 cup sweet onion finely diced
- 2 cloves garlic finely minced
- 1 ½ lbs. ground beef 85/15 or 90/10
- 15 oz. can crushed tomatoes
- 15 oz. can kernel corn rinsed and drained
- 15 oz. can black beans rinsed and drained
- 2 cups Cheddar cheese shredded
- 12 corn tortillas white or yellow
Taco Seasoning Mix*
- 1 ½ Tbsp. cumin
- 1 tsp. chili powder
- 1 ½ tsp. paprika
- ½ tsp. garlic powder
- 1 ½ tsp. salt to taste
- 1 tsp. black pepper
- ¼ tsp. cayenne pepper
Instructions
Sauté the Veggies: Preheat the oven to 350 degrees. In a large skillet over medium heat add oil, bell pepper, jalapeño, and onion. Sauté for 5-7 minutes, or until almost cooked through. Stir in minced garlic.
1 Tbsp. oil, 1 cup bell pepper, 1 jalapeño pepper, 1 cup sweet onion, 2 cloves garlic
Brown the Meat: Push the vegetables to the side and add ground meat to the skillet. Continue cooking for 7-8 minutes, or until meat is no longer pink. Crumble the meat with a potato masher to get smaller crumbs.
1 ½ lbs. ground beef
Add Tomatoes and Seasoning: Pour in crushed tomatoes and stir to combine. Reduce heat to low and simmer for 5 minutes. Mix taco seasoning ingredients in a small bowl. Sprinkle into the skillet, stir, and let simmer for another 5 minutes.
15 oz. can crushed tomatoes, 1 ½ Tbsp. cumin, 1 tsp. chili powder, 1 ½ tsp. paprika, ½ tsp. garlic powder, 1 ½ tsp. salt, 1 tsp. black pepper, ¼ tsp. cayenne pepper
Layer the Ingredients: Spray a 9 x 13-inch baking dish with non-stick cooking spray. Start layering the Mexican lasagna with ⅓ of the meat mixture. Next, layer 6 tortillas, ⅓ meat mixture, ½ can of corn, ½ can of beans, and 1 cup of shredded cheese. Repeat with remaining tortillas, meat, corn, beans and cheese.
15 oz. can kernel corn, 15 oz. can black beans, 12 corn tortillas, 2 cups Cheddar cheese
Bake and Serve: Place aluminum foil over dish and bake in preheated oven for 30 minutes. Remove aluminum foil and continue cooking in the oven for 5 minutes. Serve with finely chopped fresh cilantro and enjoy!
Last step! If you make this, please leave a review letting us know how it was!
Tap stars to rate!
5 from 5 votes
Video
Notes
*You can also use 3 Tbsp. of a store-bought taco seasoning packet plus additional salt and black pepper, to taste.
Prep-Ahead Instructions:
Make up the seasoning mix in advance. You can also make the meat filling a day early and keep in the fridge.
Storage Directions:
Keep leftover lasagna in an airtight container for up to 3 to 4 days. To freeze this dish, tightly cover with foil or plastic wrap and freeze for up to 5 to 6 months. To reheat, warm the lasagna back up in the oven or in the microwave.
Recipe Tips:
- Corn for sure.Flour tortillas won’t work quite as well as corn tortillas.
- Add some spice. Add extra jalapeños, or sub in a spicier pepper.
- DIY.Make your ownhomemade taco seasoning.
- Top it off.Don’t forget the toppings for an extra kick of flavor.
Nutrition
Calories: 570kcal, Carbohydrates: 44g, Protein: 30g, Fat: 32g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 89mg, Sodium: 996mg, Potassium: 879mg, Fiber: 9g, Sugar: 5g, Vitamin A: 1743IU, Vitamin C: 35mg, Calcium: 325mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this recipe?Leave a comment below!
Categorized as:
Cinco de Mayo Recipes, Gluten-Free, Lunch, Main Dishes, Meal Type, Nut-Free, Poultry, Red Meat & Pork, Recipes, Refined Sugar-Free, Soy-Free
You May Also Like
Thanks for
Stopping By!
I’m London! Join me as we cook up nourishing meals for you and your loved ones and learn a few healthy cooking tips and tricks!