Mexican lasagna is a layered casserole that swaps traditional pasta sheets for tortillas and infuses the dish with bold Southwestern flavors. It’s hearty, colorful, and perfect for family dinners, potlucks, or meal prep. The combination of seasoned meat or a vegetarian filling with beans, corn, cheese, and a rich tomato-chile sauce makes it a satisfying main course that can be customized to suit any taste. This recipe uses an easy layering method so the dish slices cleanly, reheats beautifully, and can be scaled for larger gatherings
Why You’ll Love This Recipe
Family-friendly comfort food with a balanced mix of protein, fiber, and flavor. Quick layering method without the need to boil pasta. Flexible ingredients that work with beef, chicken, turkey, or vegetarian fillings. Perfect for make-ahead meals and freezer storage. Easily doubles for large groups or parties
Ingredients
- 10 to 12 medium flour or corn tortillas (use corn for gluten-free)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 pound ground beef, turkey, or shredded cooked chicken (see vegetarian option)
- 1 packet taco seasoning or 2 tablespoons homemade seasoning (chili powder, cumin, paprika, oregano, salt, pepper)
- 1 teaspoon smoked paprika (optional)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 1 can (14.5 oz) fire-roasted diced tomatoes, lightly drained
- 1 can (10 oz) diced green chiles, mild or medium
- 1 cup red enchilada sauce (plus more if needed)
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, pepper jack)
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Optional toppings: sour cream or Greek yogurt, sliced jalapeños, diced avocado, pico de gallo, shredded lettuce, lime wedges
Vegetarian Option
Omit the meat and use an extra can of beans plus an extra cup of corn or sautéed zucchini
Step-by-Step Directions
Step 1 – Prepare the Filling
Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper and cook until softened, about 4 to 5 minutes. Stir in the garlic and cook for 30 seconds. Add ground beef or turkey if using raw meat and cook until browned, about 6 to 8 minutes, draining any excess fat. If using cooked chicken, stir it in at this stage to heat through. Sprinkle in taco seasoning and smoked paprika, stirring to coat the meat and vegetables. Add black beans, corn, diced tomatoes, and green chiles. Simmer for 3 to 5 minutes to blend flavors. Taste and adjust seasoning with salt and pepper
Step 2 – Build the Layers
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread 3 to 4 tablespoons of enchilada sauce on the bottom of the dish. Arrange tortillas to cover the base, tearing as needed to fit. Spoon one-third of the filling over the tortillas and spread evenly. Drizzle with a little enchilada sauce and sprinkle with shredded cheese. Repeat this layering process two more times: tortillas, filling, sauce, cheese. Finish with a tortilla layer, a light coating of sauce, and the remaining cheese
Step 3 – Bake and Rest
Cover loosely with foil and bake for 20 minutes. Remove foil and bake for another 10 to 15 minutes until cheese is melted, bubbling, and lightly golden at the edges. Let rest for 10 minutes before slicing to help the layers set. Garnish with fresh cilantro and desired toppings before serving
Make-Ahead, Freezing, and Reheating
Assemble the lasagna up to 24 hours ahead, cover, and refrigerate. Bake as directed, adding 5 to 10 minutes if starting cold. To freeze unbaked, wrap in two layers of foil and store for up to 2 months. Thaw in the fridge before baking. Store cooked slices in airtight containers for up to 4 days. Reheat in a 350°F oven for 12 to 15 minutes or microwave gently in short intervals, adding a little sauce if needed
Ingredient Notes and Swaps
- Tortillas: Corn for gluten-free and authentic flavor, flour for softer layers
- Beans: Pinto beans for creaminess, black beans for earthiness
- Cheese: Pepper Jack for heat, part-skim mozzarella with cheddar for lighter option
- Sauce: Red enchilada sauce is classic, green enchilada sauce is tangier, salsa mixed with sauce adds brightness
- Vegetables: Pre-cook watery vegetables like zucchini or mushrooms
Flavor Boosters and Heat Control
- Add chipotle in adobo for smokiness
- Layer pickled jalapeños for tangy heat
- Finish with lime juice for brightness
- For mild flavor, choose mild green chiles and skip extra chili powder
Serving Suggestions
Offer toppings like shredded lettuce, diced tomatoes, sliced olives, scallions, cilantro, jalapeños, avocado, pico de gallo, sour cream, and hot sauce. Serve with Mexican rice, cilantro-lime rice, street corn, black bean salad, or a crisp green salad. Warm tortillas or cornbread make great sides
Nutrition and Portions
Serves 8 to 10. Calories vary but average 350 to 480 kcal per slice with meat, cheese, and toppings. Use lean meat, part-skim cheese, and extra vegetables for a lighter version
Frequently Asked Questions
Can I use rotisserie chicken? Yes, shred about 3 cups and stir into the filling after sautéing vegetables
Do I need to fry the tortillas? No, just warm them to make them flexible. For sturdier layers, lightly toast in a skillet
How to avoid sogginess? Drain tomatoes, don’t oversaturate with sauce, and let the lasagna rest before slicing
Can I make it dairy-free? Yes, use dairy-free cheese and plant-based yogurt
Step-by-Step Summary
- Cook vegetables and meat or vegetarian filling with seasoning
- Add beans, corn, tomatoes, and chiles; simmer
- Layer tortillas, filling, sauce, cheese in a baking dish
- Bake at 375°F until bubbly and cheese melts
- Rest, garnish, and serve
Variations
- Green Chile Chicken: Shredded chicken, green enchilada sauce, Pepper Jack
- Beef and Pinto: Ground beef, pinto beans, chipotle sauce
- Vegetarian Supreme: Extra beans, corn, zucchini, mushrooms, spinach, peppers
- Breakfast Bake: Scrambled eggs, chorizo or veggie sausage, mild sauce, cheese
Gluten-Free and Lighter Options
- Use certified gluten-free corn tortillas and check labels on sauce and seasoning
- Choose lean meat or double the vegetables
- Serve with salad instead of heavy sides
Cook Once, Eat Twice
Double the filling and assemble two lasagnas—bake one now, freeze the other. This saves time and ensures a ready-to-bake meal on busy days
Closing Thoughts
Mexican lasagna is a versatile, comforting dish that’s easy to customize. The layers of tortillas, seasoned filling, sauce, and cheese bake into a flavorful casserole perfect for any night. With make-ahead and freezer-friendly options, it’s a reliable recipe for both casual family meals and entertaining. Add your favorite toppings and sides, and enjoy a slice of Southwestern-inspired comfort food