Name: Mexican Lasagna Recipe
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Cuisine: Mexican-American
Ingredients: 1 tablespoon neutral oil, such as canola, grapeseed, or vegetable; 1 large white or yellow onion, finely chopped (about 2 cups); 1 medium red bell pepper, diced (about 1 cup); 1 pound lean ground beef; 2 tablespoons tomato paste; 1 (1-ounce) packet or 3 tablespoons taco seasoning; 2 cups frozen corn kernels (about 10 ounces); 1 (7-ounce) can diced green chiles, drained; 2 (10-ounce) cans red enchilada sauce; Kosher salt, to taste; 8 ounces Monterey Jack cheese, shredded (2 cups); 8 ounces mild cheddar cheese, shredded (2 cups); 18 (5- to 6-inch) corn tortillas; 1 (16-ounce) can refried beans; Chopped fresh cilantro; Pico de gallo; Sour cream; Diced avocado

If you’re craving a comforting, flavor-packed dinner that feels like a party on your plate, this Mexican Lasagna Recipe is exactly what you need. It’s like all your favorite Mexican flavors got together and decided to cozy up in layers of cheesy goodness and tender corn tortillas—trust me, once you try this, it’ll be a go-to for busy weeknights or casual get-togethers. Read on to get the full scoop, plus tips that’ve helped me nail it every single time!

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Why You’ll Love This Recipe

Flavor-packed layers: Each bite bursts with savory beef, sweet corn, and melty cheese—something everyone in the family loves.
Easy layering: No tricky dough or complicated steps, just simple tortillas and familiar ingredients.
Make-ahead friendly: You can prep it in advance and bake when you’re ready, perfect for busy days.
Customizable: Tons of ways to tweak it for different diets or add your personal touch.

A white rectangular baking dish holds seven visible layers of round tortilla pieces covered in melted orange and white cheese. Each tortilla layer is evenly coated with a smooth red sauce, visible between the cheese and tortillas. Bright green chopped herbs are sprinkled over the top, adding contrast to the warm colors. The tortillas are soft and slightly crisp at edges, with the cheese melted unevenly, creating pockets of texture. This dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love this blend of ingredients because they complement each other so well—spicy, cheesy, fresh, and hearty. When shopping, look for quality taco seasoning and fresh veggies to get the best flavor punch.

Neutral oil: I use grapeseed oil mostly because it doesn’t add any flavor and has a high smoke point, but canola or vegetable oil work just fine.
White or yellow onion: Finely chopped to melt into the beef mixture, adding sweetness and texture.
Red bell pepper: Provides a nice pop of color and subtle sweetness alongside the onion.
Lean ground beef: I go for 90% lean to keep it juicy but not greasy.
Tomato paste: This deepens the sauce flavor wonderfully—don’t skip it!
Taco seasoning: The spice blend brings that familiar Mexican vibe; I like a mild one to keep it family-friendly.
Frozen corn kernels: Adds sweetness and texture without extra chopping.
Diced green chiles: Gives a mild heat and smoky flavor, but you can adjust based on your heat tolerance.
Red enchilada sauce: This is the saucy tie that binds it all together—grab a good brand or make your own for that extra touch.
Kosher salt: Essential for seasoning layers perfectly.
Monterey Jack cheese: I love how it melts smoothly for creamy texture.
Mild cheddar cheese: Adds a punch of flavor and color contrast.
Corn tortillas: The star base—soft and traditional, making this dish feel authentically cozy.
Refried beans: Adds a hearty creaminess between layers.
Fresh cilantro, pico de gallo, sour cream, and diced avocado: These fresh toppings brighten every bite and add that last layer of flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Mexican Lasagna Recipe is how easy it is to switch things up. I often tweak it based on what I’ve got in the fridge or to suit my family’s cravings. Feel free to personalize and make this your own!

Vegetarian version: Swap ground beef for sautéed mushrooms and add extra beans or zucchini—I tried this when hosting veggie-loving friends, and it was a hit!
Spicier kick: Add jalapeños or use a hot taco seasoning blend if you like it fiery.
Cheese swap: Pepper jack or queso fresco are great alternatives to give your cheese layer a twist.
Gluten-free: Always use corn tortillas (not flour) and double-check taco seasoning for gluten-free labeling.

How to Make Mexican Lasagna Recipe

Step 1: Build the Flavor Base

Start by heating your oil in a large skillet over medium-high heat until it’s shimmering—that’s your cue that it’s hot enough. Toss in your finely chopped onion and diced red bell pepper. Cook them gently until the onions turn translucent and start to soften, about 4 minutes. This step builds a sweet, aromatic foundation for the dish that you’ll taste in every bite.

Step 2: Brown the Beef and Season

Add your ground beef next, breaking it up with a wooden spoon as it cooks to ensure it browns evenly. Let it cook through and get a nice golden color—about 6 to 8 minutes. Then stir in the tomato paste and taco seasoning. Let everything cook another couple minutes until the tomato paste darkens slightly and the spices get fragrant. This little step really boosts the depth of flavor.

Step 3: Add the Veggies and Sauce

Time to stir in the corn kernels and diced green chiles—these add sweetness and a subtle smoky heat. Use a spatula to scrape up any browned bits on the pan’s bottom—that’s where the flavor magic hides! Remove the pan from heat once everything is combined.

Step 4: Prepare the Layers

Reserve one cup of enchilada sauce, then stir the rest into your beef mixture. Taste this luscious combo and add kosher salt if needed—it’s easy to under-season here, so don’t skip tasting! In a bowl, mix the Monterey Jack and cheddar cheeses together.

Step 5: Assemble Your Mexican Lasagna

Spread half a cup of the reserved enchilada sauce in the bottom of a 9×13-inch baking dish. Layer in six corn tortillas—don’t worry about perfect placement; overlapping is fine. Spread half the refried beans evenly over the tortillas, then half the beef mixture. Sprinkle a third of your cheese over that. Repeat the layers, finishing off with the tortillas, remaining enchilada sauce, and cheese on top. This layered assembly is what makes this dish so irresistible.

Step 6: Bake and Rest

Place your baking dish on a rimmed baking sheet to catch any drips and bake at 350ºF until the cheese is melted and bubbling—usually about 30 to 35 minutes. I always let mine rest for 10 minutes before serving so it sets up, making it easier to cut and enjoy without everything sliding apart.

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Pro Tips for Making Mexican Lasagna Recipe

Warm Tortillas First: I warm the corn tortillas in a dry skillet or microwave wrapped in a damp towel to prevent cracking when layering.
Don’t Overload Layers: Keeping balanced layers prevents the lasagna from becoming too heavy or soggy.
Reserve Sauce for the Top: Spreading sauce on top helps keep the tortillas moist and adds extra oomph to the cheese melting.
Let It Rest Before Serving: I’ve found this helps the layers set, making for super neat slices when plated.

How to Serve Mexican Lasagna Recipe

A white rectangular baking dish filled with layered enchiladas, showing at least three visible layers: a base of folded tortillas soaked in reddish-brown sauce, a middle layer of seasoned filling with bits of corn and possibly meat, and a top layer covered in melted yellow and white cheese, sprinkled with chopped fresh green herbs. One square piece is being lifted by a white spatula, revealing the gooey, cheesy texture dripping down and the rich sauce pooled around the edges of the enchiladas, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top mine with dollops of sour cream, freshly chopped cilantro, tangy pico de gallo, and creamy diced avocado. These fresh notes add brightness and a cool contrast to the warm, cheesy layers. Plus, it looks stunning on the plate!

Side Dishes

Since this Mexican Lasagna is already packed with flavor, I like to keep sides simple—think a crisp green salad with lime vinaigrette or some fresh-cut veggies. Sometimes my family enjoys chips and salsa or a light black bean salad on the side.

Creative Ways to Present

For special occasions, I’ve layered individual portions in small ramekins and baked them separately—everyone gets their own cheesy, bubbling personal lasagna, which feels extra special. It’s also great for potlucks or meal prep!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for about 3 to 4 days. The flavors meld even more overnight, making for a tastier lunch the next day. Just cover it tightly to prevent drying out.

Freezing

This Mexican Lasagna freezes beautifully. I usually freeze it before baking, wrapped tightly with foil and plastic wrap. When ready to enjoy, I thaw it overnight in the fridge and bake it as instructed—almost as good as fresh!

Reheating

To reheat, I cover leftovers with foil and warm in a 350ºF oven for about 20 minutes until heated through and melty. This keeps everything moist and prevents the cheese from drying out or getting rubbery like in the microwave.

FAQs

Can I make this Mexican Lasagna Recipe ahead of time?

Absolutely! You can assemble the dish a day before, cover it tightly, and bake it fresh when you’re ready. It makes dinner prep a breeze after a long day.
What can I substitute for ground beef?

If you prefer, ground turkey or chicken work well, or keep it veggie-friendly with sautéed mushrooms, lentils, or extra beans to keep it hearty.
Can I use flour tortillas instead of corn?

You can use flour tortillas if you like, but corn tortillas give this dish its authentic texture and flavor. If you use flour, you might want to lightly toast them first to reduce sogginess.
Is this dish spicy?

This version is mild and family-friendly, but you can easily add jalapeños or use a spicier taco seasoning if you want more heat.
How long does this Mexican Lasagna last in the fridge?

It keeps well for up to 4 days stored in an airtight container. Just reheat thoroughly before serving.

Final Thoughts

This Mexican Lasagna Recipe is genuinely one of the coziest meals I reach for when I want something hearty, flavorful, and satisfying without spending hours in the kitchen. It’s great for sharing, perfect for leftovers, and honestly, it’s a crowd-pleaser every single time. I hope it becomes a favorite in your home, too—give it a try and let me know how it goes!