This Mexican lasagna is a fun twist on classic lasagna. It layers tortillas, tasty meat, beans, cheese, and spicy salsa. It’s like a fiesta in a pan!
It’s super easy to make and perfect for sharing with friends. I love how it’s ready in no time, and let’s be honest—who can resist that cheesy goodness? 
Key Ingredients & Substitutions
Corn Tortillas: These are a must for the authentic feel of Mexican lasagna. If you’re gluten-free, you can use gluten-free corn tortillas. Flour tortillas can also work if you prefer them, but they’ll give a different texture.
Ground Beef or Turkey: I usually go for lean ground turkey for a healthier option, but beef adds a rich flavor. If you’re vegetarian, substitute with lentils or mushrooms for a hearty mix.
Black Beans: A great source of fiber, they add texture. If beans aren’t your thing, feel free to swap them with kidney beans or pinto beans. You could even try quinoa for a different twist!
Salsa: This is a key ingredient for adding vibrant flavor. If you’re out, homemade salsa or diced tomatoes can work in a pinch. Just add a little extra seasoning to make up for the missing flavors.
Cheese: Cheddar and Monterey Jack blend nicely for creaminess. If you’re looking for a lower-fat option, you can use part-skim mozzarella or even a dairy-free cheese for allergies.
How Do I Get the Layers Just Right?
Layering is crucial for a great presentation and flavor in your Mexican lasagna. Here’s how to do it well:
- Start with a thin layer of the beef bean mixture to ensure the tortillas don’t stick. This also helps keep everything from drying out.
- Use a spatula to carefully spread the mixture evenly over the tortillas without tearing them.
- Don’t skip the cheese between layers—it helps bind everything together and adds creaminess!
- Finish with a layer of tortillas and top it with the remaining mixture and cheese. This creates a crispy top that everyone loves.
- Cover with foil during baking to keep moisture in. Uncovering it towards the end gives that golden, bubbly cheese you want.
How to Make Mexican Lasagna?
Ingredients You’ll Need:
Main Ingredients:
- 12 corn tortillas
- 1 lb ground beef or turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup salsa
- 2 cups shredded cheese (cheddar and/or Monterey Jack)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp taco seasoning
- Salt and pepper to taste
For Garnish:
- 1/2 cup cilantro, chopped
- Optional toppings: sour cream, avocado, diced tomatoes
How Much Time Will You Need?
This delicious Mexican Lasagna takes about 15 minutes to prepare and approximately 40 minutes to bake. You’ll have a total of around 55 minutes from start to finish. It’s perfect for a family dinner or a cozy night in!
Step-by-Step Instructions:
1. Preheat and Sauté:
Start by preheating your oven to 375°F (190°C). In a large skillet over medium heat, add the diced onion and sauté it for about 5 minutes until it becomes translucent. Then, add the minced garlic and cook for another minute, letting all those great flavors mix together.
2. Cook the Meat:
Add the ground beef (or turkey) to the skillet. Cook it until it’s nicely browned, breaking it apart with a spoon as it cooks. If there’s any excess fat, make sure to drain it off so your lasagna isn’t greasy.
3. Mix in the Goodness:
Now stir in the black beans, corn, diced tomatoes with green chilies, salsa, and taco seasoning. Mix everything well and let it simmer on low for about 5-10 minutes. This will allow all the flavors to blend together beautifully.
4. Layering the Lasagna:
Grab a 9×13 inch baking dish and spread a thin layer of the beef and bean mixture at the bottom. Next, layer 4 corn tortillas over the mixture, completely covering the bottom. Take a third of the remaining beef mixture and spread it on top of the tortillas, then sprinkle a third of the cheese over it.
5. Continue Layering:
Repeat this layering process until you have about three layers in total, remembering to finish with tortillas on top. For the final layer, spread the remaining beef mixture and sprinkle the last of the cheese over it. This will create a delicious cheesy top!
6. Bake to Perfection:
Cover your baking dish with aluminum foil to keep the cheese from burning. Bake in the preheated oven for 25 minutes. After that, carefully remove the foil and bake for an additional 15 minutes. You’ll know it’s ready when the cheese is bubbly and golden brown.
7. Cool and Serve:
Once baked, remove the dish from the oven and let it cool for about 10 minutes. This will help it set a bit so it’s easier to serve. Finally, garnish with chopped cilantro and any optional toppings like sour cream, avocado, or diced tomatoes. Dive into your delicious Mexican Lasagna and enjoy!
Can I Use Corn Tortillas Instead of Flour Tortillas?
Absolutely! Corn tortillas are perfect for this recipe and add an authentic Mexican flavor. They also tend to hold up well in layers, making them a great choice for lasagna. Just make sure to slightly soften them in the microwave for 20-30 seconds before layering to prevent cracking.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply replace the ground beef or turkey with additional black beans or lentils. You can also add extra veggies like bell peppers, zucchini, or mushrooms for more texture and flavor!
Can I Prepare This Mexican Lasagna Ahead of Time?
Yes, you can prepare this dish in advance! Assemble the lasagna as instructed, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. When you’re ready to bake, add an extra 10-15 minutes to the cooking time since it will be cold from the fridge.
How Should I Store Leftovers?
Store any leftover lasagna in an airtight container in the fridge for up to 3-4 days. To reheat, simply microwave individual portions or warm it in the oven at 350°F (175°C) until heated through, about 15-20 minutes. Enjoy!
