Easy Mexican lasagna with layers of tortillas, taco seasoned ground beef, beans, melted cheese and corn. This casserole is a family favorite that is full of savory flavor!
We love this Mexican recipe for dinner along with other favorites like taco casserole, green chicken enchilada casserole and Mexican chicken casserole.
Table of Contents
The Best Mexican Lasagna
This recipe is similar to my favorite slow cooker taco lasagna but made in the oven instead. It takes only 20 minutes to prep and is ready in less than an hour. Along with taco pasta, this is is one of our favorite weeknight dinners that the whole family loves!
This lasagna, bean burritos and my easy tostada recipe are some of our go-to weeknight meals and are family favorites. The flavor is amazing and the layers of crispy tortillas, easy taco meat recipe, beans, corn, and cheese are to die for.
Ingredients for Easy Mexican Lasagna
Instead of noodles like you would find in my Italian crockpot lasagna, this delicious Mexican casserole dish is made with layers of tortillas!
- Tortillas: I recommend using small corn tortillas. They may overlap a little when you layer them in and that’s totally okay. You can also use small flour tortillas as well.
- Pepper: I like to use red bell pepper, but you could use yellow or orange too.
- Onions: You’ll need 1/2 onion that’s finely chopped. You could use about 1/2 cup of frozen chopped onion too.
- Corn and beans: Add 1 can (15 ounces) of both corn kernels and beans.
- Tomatoes: You’ll need a can of Rotel diced tomatoes and 1/2 cup salsa.
- Ground beef: I like to use lean ground beef, but you could substitute it with ground turkey if preferred.
- Taco seasoning: I use homemade taco seasoning, but store-bought works fine too.
- Cream cheese: This gives it that delicious creamy texture.
- Shredded cheese: You’ll sprinkle each layer with shredded cheese. Cheddar cheese, Monterey Jack cheese, pepper jack, or Mexican blend cheese are all great options.
Substitutions and Variations
This dish is fun twist on traditional Italian lasagna and can be adapted to taste or to what you have on hand for different Mexican lasagna recipe variations.
- Protein: Skip the meat and use 2 cans of beans for a vegetarian version or try shredded rotisserie chicken or even pork!
- Heat: Add diced jalapenos to the pepper and onion mix. You could also use hot salsa, add cayenne pepper or chili powder or try spicy taco seasoning.
- Tortillas: I prefer corn tortillas but flour tortillas or even traditional lasagna noodles would work, too!
- More veggies: Add sauteed zucchini, spinach or summer squash or even leftover cooked sweet potato.
How to Make Mexican Lasagna
Find the full printable recipe with specific measurements below.
- Brown ground beef. In a large skillet over medium-high heat, brown the hamburger. Add onions and peppers to the meat mixture and cook for about 3 minutes. Remove any extra grease.
- Add remaining ingredients and stir. Season with taco seasoning, then stir in Rotel, beans, corn, and salsa. Add in cream cheese and allow to melt. Stir until combined then remove from heat.
- Assemble lasagna. Layer 5 tortillas in the bottom of your baking dish (they may overlap). Then sprinkle about 1/2 cup of cheese on the tortillas. Next layer half of the hamburger mixture. Add another 5 tortillas on top and repeat with the hamburger, beans, and corn.
- Bake. Top with remaining cheese and then bake the casserole dish for 25-30 minutes, or until bubbly hot. Top with desired toppings.
Taco Lasagna Toppings
Add these toppings to your easy Mexican lasagna, drizzle with enchilada sauce or serve with a side of Mexican rice for an unforgettable dinner at home.
- Sour cream
- Cilantro
- Sliced black olives
- Diced tomatoes
- Green chiles
- Sliced avocado or homemade guacamole
- Jalapenos
- Drizzle with salsa verde or restaurant-style salsa
Recipe FAQs
Mexican lasagna is also known as taco lasagna or Mexican casserole. This lasagna is layered with corn tortillas, ground beef, green chiles, beans, salsa, and cheese. This is a Mexican food dish is a family favorite.
Yes! Make up to a day ahead and store in the refrigerator until ready to bake. Bring to room temperature for about 30 minutes before baking. Note that your tortillas may be softer but still delicious.
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat individual portions in the microwave or large portions in the oven until warmed through. You could even add some to scrambled eggs for a Mexican style breakfast.
5 star review
“I rarely leave reviews for recipes, but this was fantastic. My husband approved! We are picky and both loved it!”
-Jennifer
Freezer Instructions
To freeze leftovers, wrap in plastic wrap then place in a zip top bag and store in the freezer up to 3 months. Thaw and reheat.
You can also double the recipe and add to 2 separate baking dishes (one for freezing and one for enjoying immediately). Assemble each lasagna pan, then pop one in the oven and tightly cover the other with plastic wrap or aluminum foil (do not bake). Place in the freezer on a leveled surface and freeze. When ready to enjoy, remove from fridge, let thaw, then bake according to directions.
More dinner recipes you will love include this recipe for Spanish omelette, Mexican pizza and crescent roll taco bake.
More Easy Mexican Dinners
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Mexican Lasagna
Ingredients
- 10 small corn tortillas
- 1 red bell pepper , core removed and diced
- ½ onion , finely chopped
- 1 pound ground beef
- 1-2 Tablespoons taco seasoning
- 10 ounce can Rotel diced tomatoes
- 15 ounce can black beans , drained
- 15 ounce can corn , drained
- ½ cup salsa
- 4 ounces cream cheese , softened
- 1-2 cups shredded cheese
Optional Toppings: sour cream, olives, cilantro, diced tomatoes
Instructions
- Preheat oven to 350°F. Spray a 9×13" pan with cooking spray.
- Brown hamburger in a frying pan over medium-high heat. Add in onions and peppers and cook for about 3 minutes. Remove any extra grease.
- Next season with taco seasoning. Then add in Rotel, black beans, corn and salsa. Add in the cream cheese and allow to melt. Stir until combined then remove from heat.
- In your 9×13 pan, layer 5 tortillas (they may overlap). Then sprinkle about 1/2 cup of cheese on the tortillas. Next layer half of the hamburger mixture. Add another 5 tortillas on top and repeat with the hamburger, beans and corn.
- Top with remaining cheese and then bake for 25-30 minutes, or until bubbly hot.
- Top with desired toppings.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Beef, Casseroles, Cinco De Mayo, Dinner, Freezer-Friendly, Freezer-Friendly, Mexican, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Hi.making this today and was wondering if I could make this ahead of time?
Or would it make the tortillas soggy?
Thank you
Dag
Hi, there is always a chance that could happen as liquids soak into the tortillas. You can try to lightly fry them before layering them in the casserole and that can help. It might come down to personal preference as well.
We are having this for supper this evening for the first time. I just put it all together and can’t wait. After I stirred in the cream cheese, (I used 8 oz as I doubled the recipe) I made a note to try it with a can of Cream of Mushroom next time. It would make it more economical for a large family.
Definitely keep us updated if you try that modification!
I love simple recipes that turn out so flavorful like this one! My whole family enjoyed it. I didn’t have a can of rotel so I used a can of petite diced tomatoes and a can of green chilies with some extra seasonings.
Great dish! I made this for a large group and it was a hit. Very filling meal that tasted delicious!
I love this recipe! I add fresh sliced serrano peppers to make it comfortable for my home, but this dish is always gone at the end of the meal.
Okay, this instantly has become a new go-to recipe for our family. The flavors are so good and this is really easy to make!
So glad you enjoyed the Mexican lasagna!
One our favorite recipes. It’s so easy and such a crowd pleaser. We serve with sour cream and avocado!
This Mexican Lasagna was so easy to make and a hit with my family! Thank you for sharing this delicious recipe!
Could I use Zuchini slices insteat of taco shells?
We haven’t tried using zucchini but let us know how it goes if you give it a shot!
Should the corn tortillas be cooked in oven to crisp beforehand? The tortilla consistency wasn’t great but maybe that was why?
I don’t typically crisp them, but you definitely could! I think that would taste great!
Made this for the family and they loved it. I forgot one ingredient, cream cheese and they still loved it. Will be in our monthly rotation for sure. Loved that I had all ingredients on hand!!
I’m so happy to hear the recipe was such a success, Jeanette! Thanks for your comment and review :)
We love this recipe. We add a can of diced green chilis. Very good and easy.
Sounds yummy…I’m so glad you loved it! :)