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Square overhead shot of a pan of mexican lasagna
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5 from 1 vote

Mexican Lasagna

This easy Mexican lasagna is a hearty casserole made with layers of tortillas, seasoned ground beef, beans, corn, salsa, and cheese!
Course Dinner
Cuisine American, Mexican
Keyword ground beef casserole, Mexican Casserole, Mexican Lasagna
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings 8 people
Calories 500kcal
Author Blair Lonergan


  • 2 lbs. ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced and pressed
  • 2 cups salsa
  • 1 (1 ounce) envelope taco seasoning
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15.25 ounce) can corn, drained
  • 1 (10 ounce) can enchilada sauce
  • 1 (4 ounce) can chopped green chiles
  • 12 (6-inch) flour tortillas (I use the “soft taco/fajita size”)
  • 3 cups shredded Mexican cheese blend, divided
  • Optional toppings: sliced olives, diced avocado or guacamole, chopped lettuce, diced tomato, sour cream, chopped green onion or red onion


  • Preheat oven to 400°F. Grease a 9 x 13-inch baking dish; set aside.
  • In a large skillet or Dutch oven over medium-high heat, cook ground beef and onion until the meat is no longer pink. Add the garlic and cook for 1 more minute. Drain off the excess fat.
  • Stir in salsa, taco seasoning, beans, corn, enchilada sauce, and chiles.
    Stirring together ground beef filling for mexican lasagna in a Dutch oven
  • Spread about 1 cup of the meat mixture in the bottom of the prepared baking dish. Top with a layer of 4 tortillas (overlapping is fine), 1/3 of the remaining meat mixture, and 1 cup of cheese.
  • Repeat with another layer of tortillas, another 1/3 of the remaining meat mixture, and another 1 cup of cheese.
    Process shot showing how to make mexican lasagna with tortillas in layers
  • Finally, add another layer of tortillas, the remaining meat mixture, and the remaining 1 cup of cheese. Cover the dish with aluminum foil.
    Sprinkling cheese on top of a mexican casserole
  • Bake the casserole, covered, for about 15 minutes. Remove the cover and bake for 10-15 more minutes, until the filling is hot and bubbly and the cheese is melted on top.
    Close overhead shot of a white dish with mexican lasagna with tortillas and a side of chips
  • Let stand for 10-15 minutes. Slice and serve. Garnish with optional toppings.
    Close up side shot of a plate of mexican lasagna on a table



  • The tortillas will soften as they combine with the beef and sauce. That's normal! The longer the dish sits, the softer the tortillas will be. If you like them a bit more firm, assemble the casserole just before baking.
  • Mexican lasagna with noodles: Instead of the flour or corn tortillas, you can prepare this casserole using traditional lasagna pasta. To do so, you'll need to boil the lasagna noodles in a separate pot of salted boiling water according to package directions. Once drained and patted dry, layer the lasagna noodles in the casserole in the same way that you would layer the tortillas.
  • Garnish the casserole with all of your favorite Mexican-inspired toppings. Good options include radish, cilantro, sour cream, lime wedges, diced tomatoes, jalapenos, avocado, sliced olives, or sliced green onion.
  • Use corn tortillas instead of flour tortillas. Either option will work, so it's really just a matter of personal preference.
  • Swap out the ground beef for ground turkey or ground chicken.
  • Use pinto beans or pink beans instead of the black beans.
  • Use different types of cheese. Try just Monterey Jack cheese, just cheddar cheese, or use Colby or Pepper Jack.
  • To sneak in some extra veggies, add a diced red bell pepper to the skillet with the ground beef and onion.
  • For a smaller casserole, cut all of the ingredients in half and bake the lasagna in an 8-inch or 9-inch square dish. The rest of the cooking instructions remain the same.


Serving: 1/8 of the recipe | Calories: 500kcal | Carbohydrates: 32g | Protein: 39g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1634mg | Potassium: 889mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1302IU | Vitamin C: 9mg | Calcium: 335mg | Iron: 5mg