Mexican Lasagna Recipe

My family loves a good Mexican lasagna – it is easy to throw together, tasty, and hard to mess up. This recipe is no exception, and it’s a dish that’s always a hit for everyone we make it for.

I love this recipe because you can easily make a lot of it, so it’s great for feeding a crowd. You can make it ahead of time and it also stores beautifully, so you can eat the leftovers for days afterward. You can also easily make it and freeze it for later or deliver it to a friend who might need a meal!

This recipe is enchiladas and lasagna combined into one – instead of lasagna noodles, you use corn tortillas – but the layers make it feel like a lasagna. It may not be a traditional Mexican meal, but it combines lots of delicious Tex-Mex flavors that your whole family will love!

What is Mexican Lasagna?

Mexican lasagna is basically a spin-off of enchiladas. Other names for this recipe include stacked enchiladas, Mexican casserole, or taco lasagna. It contains lots of flavorful ingredients and uses corn tortillas as the layers between all the meat, cheese, and sauce.

You can easily make swaps in this recipe for ingredients you like more or to make it spicier. We try and keep it pretty mild for our kids. Here are some things you could swap out:

• Chicken or pork instead of beef
• Pinto beans
• Add green chilies
• Use a spicier salsa
• Top with cotija

Ingredients

• 18 corn tortillas
• 1 lb lean ground beef
• 1 can black beans, drained
• 1/2 small yellow onion, diced
• 1 tablespoon cooking oil
• 1/2 cup water
• 1/8 cup taco seasoning
• 1 jar of chunky salsa
• 16 ounce bag of Mexican blend cheese

Instructions

Preheat oven to 375 degrees.

Heat a pan or skillet on the stove over medium heat and cook each corn tortilla for about 20 seconds.

In a separate pan, add the oil and brown the ground beef. After you’ve drained the ground beef for excess oil, add in black beans and onion and cook for a few minutes.

Add 1/2 cup water to mixture.

Mix in taco seasoning until combined.

Let simmer for about 10 minutes, or until the sauce thickens.

Add a layer of salsa to the bottom of a 9×13 glass baking dish.

Put a layer of six corn tortillas over the salsa.

Add a layer of bean and meat mixture.

Cover meat and beans with cheese.

Repeat two more layers – the top one may not have a ton of meat/beans on it.

Cover the top with some more salsa and with cheese

Bake for 25-30 minutes, or until cheese is brown and bubbly.

Storing and Freezing Mexican Lasagna

If you have leftovers, you should store them in an airtight container. They should remain good for 3-5 days. You can easily reheat it in the microwave at half power for 3-4 minutes.

To freeze this recipe, prepare as instructed above, and then cover with several layers of tin foil in a disposable baking dish. It should last for 3-6 months in the freezer. I recommend defrosting it before cooking, but if you forget you can cook it at 400 for 75 minutes – make sure you cover the top with tin foil for the first 60 minutes.

More Recipes You May Enjoy:

• Tacos de Papa Recipe (Potato Tacos)
• Lasagna Without Ricotta Cheese
• The BEST Easy Chicken Lasagna with Alfredo
• Taco Bell Mexican Pizza