This Mexican Lasagna is a fun, crowd-pleasing twist on classic Italian comfort food—layered with corn tortillas, seasoned ground beef, black beans, fire-roasted tomatoes, and plenty of melted cheese. It’s cozy, bold, and ridiculously satisfying—like taco night meets cheesy casserole heaven.
It all started when I had a stack of corn tortillas going stale and a family tired of the usual taco rotation. So I thought: why not layer all those Mexican flavors—tortillas, beef, beans, cheese—like a lasagna? One pan, no fuss, all flavor. The result? A hearty, melty, flavor-packed dish that’s now a go-to anytime we need something comforting but a little different.
Why You’ll Love This Recipe
- All your favorite taco flavors in one warm, cheesy casserole
- Perfect for a crowd – makes 12 generous servings
- Weeknight-friendly – just brown, layer, and bake
- A hit with picky eaters and guests alike – even my mother-in-law was impressed!
“My neighbor’s teenage boys had two giant helpings and said it was better than anything they’ve had at a Mexican restaurant. Enough said.”
Ingredients
For the Filling:
- 2 lbs ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or homemade)
- ½ cup water
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can black beans, drained and rinsed
For the Layers:
- 18 corn tortillas (6-inch size)
- 6 cups shredded Mexican cheese blend
- Nonstick cooking spray or oil
Garnish (optional but recommended):
- Diced fresh tomatoes
- Sliced green onions
- Fresh cilantro
- Sour cream or hot sauce on the side
How to Make Mexican Lasagna
1. Prep the Meat Mixture
In a large skillet, brown the ground beef with diced onion over medium-high heat until fully cooked and the onion is soft. Add the garlic and cook for 1 more minute.
Stir in taco seasoning and water. Mix until well combined, then add fire-roasted tomatoes (with their juice), green chiles, and black beans. Let simmer for 5–7 minutes, stirring occasionally. The mixture should be thick and saucy, not watery.
2. Assemble the Lasagna
Spray a 9×13-inch baking dish with nonstick spray.
First Layer:
Lay 6 corn tortillas across the bottom, overlapping slightly so the entire base is covered.
Spread ⅓ of the meat mixture over the tortillas, then top with 2 cups of shredded cheese.
Second Layer:
Repeat with another 6 tortillas, ⅓ meat mixture, and 2 cups cheese.
Final Layer:
Add the last 6 tortillas, the remaining meat, and finish with the final 2 cups of cheese.
3. Bake Until Bubbly
Cover the dish loosely with foil and bake at 350°F (175°C) for 30–40 minutes, or until the cheese is fully melted and everything is hot and bubbly around the edges.
Remove foil during the last 10 minutes of baking for a golden cheese topping.
4. Rest Before Slicing
Let the lasagna rest on the counter for at least 10 minutes before cutting. This helps the layers set and gives you nice clean slices.
Top with diced tomatoes, green onions, or a dollop of sour cream, and serve!
Make It Your Own
This recipe is super flexible. Try these tasty variations:
- Swap the protein: Use ground turkey, shredded rotisserie chicken, or crumbled tofu
- Add veggies: Corn, diced bell peppers, or chopped spinach work great
- Spice it up: Add jalapeños or a drizzle of chipotle sauce
- Change the cheese: Try pepper jack, sharp cheddar, or even queso fresco for a twist
- Layer in refried beans: Adds richness and keeps things ultra satisfying
Storage & Reheating Tips
- Fridge: Keeps well for up to 5 days. Tastes even better the next day!
- Freezer: Assemble, cover tightly, and freeze unbaked for up to 3 months.
- Reheat: Thaw overnight in the fridge, then bake at 350°F for 40–50 minutes, or reheat individual slices in the microwave.
Pro Tip: Assemble it the night before, refrigerate, and bake when you’re ready. Just add 10–15 extra minutes to the bake time if it’s cold from the fridge.
Kitchen Tips & Tricks
- Drain the black beans well – too much liquid will make it soggy
- Use fire-roasted tomatoes – they bring amazing smoky depth
- Generously layer cheese – it helps hold everything together
- Overlap your tortillas – you want full coverage so filling doesn’t spill through gaps
- Let it rest – 10 minutes is the difference between taco soup and perfect lasagna slices
FAQ
Can I use flour tortillas instead?
Yes, but corn tortillas hold up better during baking and add more authentic flavor. Flour tortillas will be softer and a little more casserole-like.
Is it spicy?
Not very! You can make it spicier by adding jalapeños, hot sauce, or using spicy taco seasoning.
Can I make this vegetarian?
Definitely. Swap the beef for extra black beans, lentils, or crumbled tofu seasoned with taco spices.
What if I don’t have fire-roasted tomatoes?
Regular diced tomatoes work in a pinch, but fire-roasted adds a much better flavor.
Can I cut the recipe in half?
Yes! Just use an 8×8 dish and reduce everything by about 50%.
Final Thoughts
If you love tacos and you love lasagna, this Mexican Lasagna is your new best friend. It’s cozy, cheesy, easy to make, and absolutely bursting with flavor. Whether it’s Taco Tuesday, potluck night, or just a lazy Sunday dinner, this recipe is a total win.
Every time I make it, someone asks for the recipe—and once you try it, I think you’ll understand why.
Hungry yet?
Let me know in the comments if you make this or tag me @recipesbyclare on Instagram—I love seeing your creations!