We've all had lasagna....but have you had Mexican Lasagna? Imagine all of your favorite Mexican flavors stacked like lasagna, but instead of noodles, there were tortillas! It's as delicious as it sounds, and it's super easy to make.
The first time I made Mexican lasagna with tortillas for my family, they acted as if it was the first good meal I ever made them. The dish went over so well that they requested I make it again as soon as possible. Now, Mexican Lasagna is in my monthly recipe rotation, often trumping taco Tuesday...or whatever Mexican inspired meal I am making for the week!
Mexican Lasagna can be customized to your family's taste, once you have the base of tortillas, enchilada sauce, ground beef (or chicken) and cheese— all of the other toppings are optional. My family personally loves salsa and sour cream with their Mexican Lasagna, but the topping combinations are almost endless.
Mexican Lasagna Recipe
Mexican Lasagna Ingredients:
- 1 lb ground beef
- 1 packet taco seasoning
- 1 16 oz can refried beans
- 1 can enchilada sauce
- 2 cups shredded Mexican cheese
- 3 tomatoes, diced
- 1 medium onion, diced
- 18 white corn tortillas, cut in half
- Optional toppings: shredded lettuce, diced tomatoes, cilantro, sour cream, guacamole, salsa, pickled jalapenos, black olives.
→ This Mexican Lasagna recipe can be made gluten-free by substituting gluten-free taco seasoning.
How to Make Mexican Lasagna:
1. Preheat oven to 350 degrees F.
2. In a large skillet over medium-high heat, cook diced onion, and brown ground beef.
3. Drain off excess grease, then stir in contents of taco seasoning packet. Set aside.
4. In a 9x13 casserole dish, spread a thin layer of enchilada sauce evenly on the bottom.
5. Layer tortilla halves, so straight edges line up along the outer edge of the dish. Continue layering to fill any gaps (it’s ok if there is some overlap).
6. Continue layering the lasagna in the following order (saving enough of each ingredient to form a second layer): refried beans, enchilada sauce, beef and onion mixture, shredded cheese and diced tomatoes. You may then sprinkle on fresh cilantro and/or black olives if you wish before starting the next layer.
7. With the second half of ingredients, start the next layer as follows: tortillas, refried beans, enchilada sauce, beef and onion mixture, shredded cheese and diced tomatoes (optional fresh cilantro and/or black olives).
8. Top with a final layer that includes tortillas, a light layer of enchilada sauce and shredded cheese.
9. Bake in preheated oven for 30-35 minutes or until cheese is melted and tortillas have slightly crisped.
10. Allow lasagna to cool for 5 minutes before serving.
11. Serve with your choice of toppings: sour cream, guacamole, salsa fresh cilantro, shredded lettuce, fresh tomatoes, etc.
- 1 lb ground beef
- 1 packet taco seasoning Gluten Free
- 1 16 oz can refried beans
- 1 can enchilada sauce or 2 ⅓ cups homemade
- 2 cups shredded Mexican cheese
- 3 tomatoes diced
- 1 medium onion diced
- 18 white corn tortillas cut in half
- Optional toppings: shredded lettuce diced tomatoes, cilantro, sour cream, guacamole, salsa
-
Preheat oven to 350 degrees F.
-
In a large skillet over medium-high heat, cook diced onion and brown ground beef.
-
Drain off excess grease, then stir in contents of taco seasoning packet. Set aside.
-
In a 9x13 casserole dish, spread a thin layer of enchilada sauce evenly on the bottom.
-
Layer tortilla halves, so straight edges line up along the outer edge of the dish. Continue layering to fill any gaps (it’s ok if there is some overlap).
-
Continue layering the lasagna in the following order (saving enough of each ingredient to form a second layer): refried beans, enchilada sauce, beef and onion mixture, shredded cheese and diced tomatoes. You may then sprinkle on fresh cilantro and/or black olives if you wish before starting the next layer.
-
With the second half of ingredients, start the next layer as follows: tortillas, refried beans, enchilada sauce, beef and onion mixture, shredded cheese and diced tomatoes (optional fresh cilantro and/or black olives).
-
Top with a final layer that includes tortillas, a light layer of enchilada sauce and shredded cheese.
-
Bake in preheated oven for 30-35 minutes or until cheese is melted and tortillas have slightly crisped.
-
Allow lasagna to cool for 5 minutes before serving.
-
Serve with your choice of toppings: sour cream, guacamole, salsa fresh cilantro, shredded lettuce, fresh tomatoes, etc.
Other Mexican Inspired Recipes You Might Like:
- Taco Stuffed Peppers
- Mexican Corn Cake
- Mexican Black Bean & Quinoa Stuffed Peppers
- Taco Stuffed Sweet Potatoes
- Sheet Pan Chicken Fajitas
- Mexican Buddha Bowl
- Barbacoa Chipotle
Debbie says
Can this be made a day ahead of time if kept refrigerated?
Stefanie Fauquet says
I don't see why not! 🙂
Melissa says
I made this dish and my whole family loved it!! Do you think this can be made with chicken, green enchilada sauce, and Monterey Jack cheese?
BHy says
Can you use flour tortillas instead?
Katie Hale says
Yes. They don't give the same texture, but you can use them.