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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!
So if you like a filling meal that everyone will love, make this and watch it disappear!
How to make Mexican Lasagna
- 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.
- 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.
- Heat until warm.
- 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.
- Add a third of the remaining meat mixture over the tortillas and then top with 1 cup of shredded cheese.
- Repeat layers.
- Top with the remaining tortillas and meat mixture.
- Cover with foil and bake for 30 minutes in a 375°F preheated oven.
- Uncover the pan and top with crushed tortilla chips and the remaining shredded cheese.
- Bake until the cheese is melted, about 10 minutes. Remove from the oven and let it sit for 5 minutes before slicing and serving.
- Garnish with olives, sour cream, guacamole, tomatoes, and cilantro.
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!
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!
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
- Mexican Rice Pudding – this creamy pudding is crazy delicious. Try it, you’ll love it!
- Sheet Pan Chicken Fajitas – quick and easy dinner that takes 10 minutes to assemble.
- Cilantro Lime Rice – would make a perfect side to any Mexican inspired meal.
- Slow Cooker Refried Beans – best beans you’ll ever have, and you don’t need to soak the beans beforehand.
- Baked Chicken Taquitos – a family favorite!!
- 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
- diced tomatoes
- sour cream
- 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.
This recipe was first published December 7, 2017 and was updated April 13, 2020.