Truth be told, I go crazy for Mexican food. I love everything about it, and so do my kids. Thank goodness! Because I can’t live without taquitos and guacamole. 😊

Lucky for you (and me) here’s a new addition to your Mexican recipe collection: Mexican Lasagna!

This recipe is a fun twist on the classic lasagna, but rather than noodles we use tortillas! The filling is loaded with protein packed beans (multiple varieties), ground beef, salsa, and enchilada sauce. And don’t forget about the garnishes, they take this delicious meal and make it *over the top* AMAZING!

Mexican Lasagna topped with olive slices, sour cream, and shredded lettuce, on a white plate.

So if you like a filling meal that everyone will love, make this and watch it disappear!

How to make Mexican Lasagna

  1. Make the filling. Begin by browning the ground beef and chopped onions. Once no longer pink add in the minced garlic and cook for 1 more minute. 
  2. Add remaining filling ingredients: salsa, black beans, refried beans (can use canned or some of my slow cooker refried beans), enchilada sauce, diced green chiles, and taco seasoning. 
  3. Heat until warm. 
  4. Layer. Add 1 1/2 cups of the meat mixture to the bottom of a 13×9 inch pan. Layer 2 tortillas over the meat mixture. 
  5. Add a third of the remaining meat mixture over the tortillas and then top with 1 cup of shredded cheese. Repeat layers.
  6. Top with the remaining tortillas and meat mixture.
  7. Cover with foil and bake for 30 minutes in a 375°F preheated oven.
  8. Uncover the pan and top with crushed tortilla chips and the remaining shredded cheese
  9. Bake until the cheese is melted, about 10 minutes. Remove from the oven and let it sit for 5 minutes before slicing and serving.
  10. Garnish with olives, sour cream, guacamole, tomatoes, and cilantro.
Four images showing how to make Mexican Lasagna using a meat sauce with beans.
A baking dish with flour tortillas and a meat mixture and crushed tortilla chips on top of a Mexican Lasagna.

Tips for the Best Mexican Lasagna

Use freshly grated cheddar cheese, it melts much better than pre-shredded. In fact, pre-shredded cheese is coated with cellulose to prevent cheese from clumping. My advice, always grate your own cheese.

To make the lasagna in advance, fully assemble the Mexican casserole then cover it with foil. Place it in the refrigerator for 1 day. When ready to bake, remove it from the fridge and bake for an additional 15-20 minutes to compensate for the filling being cold. The oven will need more time to heat the filling.

To store, cover the lasagna and store in the refrigerator. This dish will last for 3 days in the fridge.

To reheat the whole lasagna dish you can place it in the oven (covered) for 30-40 minutes.

To reheat a single serving place a slice on a plate and microwave until it reaches your desired temperature.

I personally haven’t tried freezing this lasagna, however a reader messaged me saying she has had great success freezing it!

A slice of Mexican Lasagna on a plate topped with fresh tomatoes, olive, lettuce, and sour cream.

Mexican Lasagna Variations

Switch up the protein by using ground turkey in place of ground beef.

Add chopped bell peppers to the filling.

Top your lasagna with whatever toppings sound best. We enjoy chopped tomatoes (any variety), olives, cilantro, and sour cream. You can add shredded lettuce, pico de Gallo, and avocados too. I’m all for the toppings because they make this delicious dish *over the top* amazing!!

Add pinto beans or any other bean variety you’d like.

I hope you enjoy this easy and very filling meal!

Mexican Lasagna made with flour tortillas and topped with olive, sour cream, tomatoes, and lettuce on a plate.

If you make this recipe or any other recipe on Salt & Baker, I’d love to hear from you. Come back and leave a rating and review! I would appreciate it so much. 💛

And if you love Mexican food as much as I do, here are some great recipes you can browse…

Additional Mexican Recipes 

An easy Mexican Lasagna recipe on a white plate, the lasagna is topped with sour cream, olives, tomatoes, and lettuce.
Print Save Review
4.75 from 4 votes

Mexican Lasagna

An easy Mexican style dinner that tastes delicious! 
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 12 servings


  • 1 lb ground beef
  • 2 cups onion, chopped
  • 4 garlic cloves, minced
  • 2 cups salsa - I used half mild, half medium
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (16 oz) refried beans
  • 1 can (10 oz) green enchilada sauce
  • 1 can (4 oz) diced green chilies
  • 1 packet taco seasoning
  • 6 flour tortillas - (10 inches)
  • 3 cups Colby Jack cheese
  • 2 cups crushed tortilla chips


  • olives
  • diced tomatoes
  • avocado
  • sour cream
  • cilantro


  • In a large skillet over medium heat, cook the ground beef and onion until the meat is brown and no longer pink. Add the garlic. Stir. Cook for 1 minute more. 
  • Turn the heat to low. Add the salsa, black beans, refried beans, enchilada sauce, diced green chilies, and taco seasoning. Heat until warm. 
  • Preheat the oven to 375°F. Grease a 9″ x 13″ inch pan. Place 1 1/2 cups of the meat mixture in the pan. Spread to cover the bottom of the pan. Layer 2 tortillas over the meat mixture. Add a third of the remaining meat mixture over the tortillas and 1 cup of cheese. Repeat layers. Top with the remaining tortillas and meat mixture. 
  • Cover and bake for 30 minutes. Uncover. Top with remaining cheese and crushed tortilla chips. Bake for 10 minutes or until the cheese is melted. 
  • Garnish with olives, sour cream, guacamole, tomatoes, and cilantro if desired. 


Recipe Source: adapted from Taste of Home.


Calories: 526kcal (26%)Carbohydrates: 43g (14%)Protein: 24g (48%)Fat: 28g (43%)Saturated Fat: 12g (60%)Cholesterol: 69mg (23%)Sodium: 1330mg (55%)Potassium: 551mg (16%)Fiber: 7g (28%)Sugar: 5g (6%)Vitamin A: 1005IU (20%)Vitamin C: 9.2mg (11%)Calcium: 383mg (38%)Iron: 3.7mg (21%)
Course: Main Course
Cuisine: Mexican
Did you make this recipe?Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!

This recipe was first published December 7, 2017 and was updated April 13, 2020.