Mexican Lasagna is a fantastic fusion dish that layers the comforting, cheesy format of Italian lasagna with the vibrant, spicy flavors of Mexican cuisine. It’s typically made with tortillas instead of pasta sheets, and fillings like seasoned ground beef, beans, corn, and salsa.
Here’s a definitive, crowd-pleasing recipe.
Hearty Mexican Lasagna
Prep: 25 min | Cook: 35 min | Serves: 8
Ingredients:
The Filling:
-
1 lb ground beef (or ground turkey/chicken)
-
1 medium onion, diced
-
1 bell pepper (any color), diced
-
3 cloves garlic, minced
-
1 packet (1 oz) taco seasoning (or 2 tbsp homemade)
-
1 (15 oz) can black beans or pinto beans, rinsed and drained
-
1 cup corn kernels (fresh, frozen, or canned)
-
1 (10 oz) can diced tomatoes with green chiles (Rotel), drained
-
½ cup water or beef broth
The Layers:
-
6-8 large flour tortillas (or 10-12 corn tortillas)
-
2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
-
1 (16 oz) jar red enchilada sauce (or 2 cups homemade)
-
1 (8 oz) container sour cream (optional, for creamy layer)
For Serving (Optional):
-
Fresh cilantro, chopped
-
Diced avocado or guacamole
-
Sour cream
-
Sliced jalapeños
-
Shredded lettuce
-
Pico de gallo
Instructions:
-
Preheat & Prep: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
-
Cook the Filling: In a large skillet over medium-high heat, cook the ground beef, onion, and bell pepper until the meat is browned and vegetables are soft. Drain excess fat. Add garlic and cook for 1 minute.
-
Season & Simmer: Stir in the taco seasoning, black beans, corn, diced tomatoes, and water/broth. Simmer for 5-7 minutes until slightly thickened. Remove from heat.
-
Assemble the Lasagna:
-
Bottom Layer: Spread ½ cup of enchilada sauce on the bottom of the baking dish.
-
Tortilla Layer: Place a single layer of tortillas, tearing them as needed to fit and fully cover the sauce.
-
Meat Layer: Spread half of the meat/bean filling evenly over the tortillas.
-
Creamy Layer (Optional): Dollop half of the sour cream over the meat and spread gently.
-
Sauce & Cheese: Drizzle with ⅓ of the remaining enchilada sauce and sprinkle with ⅓ of the cheese.
-
Repeat: Add another layer of tortillas, the remaining meat filling, optional sour cream, another ⅓ of the sauce, and another ⅓ of the cheese.
-
Top Layer: Finish with a final layer of tortillas. Pour the remaining enchilada sauce over the top, ensuring all tortilla edges are covered to prevent drying out. Sprinkle with the last of the cheese.
-
-
Bake: Cover the dish with foil (tented so it doesn’t touch the cheese). Bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
-
Rest & Serve: Let the lasagna stand for 10-15 minutes before slicing—this is crucial for clean layers. Garnish with your favorite toppings and serve.
Key Variations & Pro Tips:
-
Tortilla Choice: Flour tortillas become soft and pasta-like. Corn tortillas offer authentic flavor and a sturdier texture but can be more prone to breaking; fry them briefly in oil first to soften.
-
No-Fry Corn Tortilla Trick: Wrap a stack of corn tortillas in a damp paper towel and microwave for 60 seconds to soften before assembling.
-
Vegetarian Version: Substitute the ground beef with 2 cups of cooked lentils, a meat substitute, or extra beans and vegetables like zucchini and mushrooms.
-
Make-Ahead: Assemble the entire lasagna up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to the baking time if starting from cold.
-
Freezing: Assemble but do not bake. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
-
The “Sour Cream Layer”: This is optional but creates a wonderful creamy, cooling contrast. For a lighter version, mix the sour cream with a little salsa or use Greek yogurt.
This dish is incredibly forgiving, endlessly adaptable, and always a hit at potlucks or family dinners. It’s the perfect comfort food with a south-of-the-border twist. Enjoy!