Hi friend, I’m Rosie — tuning in from my Asheville kitchen where weeknights ask for something hearty, cheerful, and low-stress. This Easy Mexican Lasagna is a layer-and-bake dream: saucy seasoned beef, black beans, sweet corn, and melty cheese tucked between soft tortillas (or noodles, if you prefer), all baked until bubbly and golden. It’s the kind of dinner you make when everyone’s hungry and you want a guaranteed “mmm” at the table.
I love how forgiving this recipe is. Forgot to thaw beef? Use rotisserie chicken. Cooking for vegetarians? Make it bean-forward. Craving extra heat? Add jalapeños and chipotle. The casserole dish doesn’t mind — it just gathers everything into cozy, cheesy layers and turns out a pan that tastes like a weeknight win. Pull out your favorite 9×13, set the oven to preheat, and let’s make a stack of comfort that feeds a crowd and reheats like a champ.
Table of Contents
Why You’ll Love Easy Mexican Lasagna
- One pan, big payoff: Simple layers, stellar flavor, minimal fuss.
- Fast weeknight hero: About 45 minutes, start to finish.
- Customizable: Beef, turkey, chicken, or fully vegetarian — your call.
- Great for meal prep: Slices reheat beautifully for lunches.
- Crowd-pleaser: Kid-friendly, game-day friendly, potluck friendly.
- Pantry-friendly: Uses staples like beans, corn, tortillas, and salsa or enchilada sauce.
Ingredients
For the filling
- 1 lb ground beef (or ground turkey)
- 1 tbsp olive oil (if using lean meat)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 packet (or 3 tbsp) taco seasoning (mild or spicy)
- 1 tsp ground cumin (optional, for extra warmth)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 1 can (10 oz) diced tomatoes with green chiles (e.g., Rotel), undrained
- 1 can (10 oz) red enchilada sauce — plus more as needed (or use thick salsa)
For layering
- 10–12 8-inch flour tortillas (or 9–12 no-boil lasagna noodles)
- 3 cups shredded cheese (Mexican blend, Monterey Jack, or cheddar)
- 1/2 cup sour cream (for dolloping between layers — optional)
- 1/4 cup chopped cilantro (optional)
For topping/serving
- Sliced green onions
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños or pickled jalapeños
- Lime wedges
- Extra sour cream or avocado
Tortillas vs. noodles: Tortillas give a softer, enchilada-meets-lasagna vibe (my fave). No-boil noodles make it more “lasagna” and slice super clean.
Step-by-Step Instructions
- Preheat & prep
Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish or mist with nonstick spray. - Brown the meat
Warm a large skillet over medium-high heat with olive oil (if using). Add ground beef, breaking it up with a spoon until no longer pink, 5–7 minutes. Drain excess fat if needed. - Add aromatics & spices
Stir in onion and cook 2–3 minutes until tender. Add garlic; cook 30 seconds until fragrant. Sprinkle in taco seasoning and cumin; toast 30 seconds to bloom the spices. - Make it saucy
Add black beans, corn, diced tomatoes with green chiles (and their juices), and enchilada sauce. Simmer 3–4 minutes until thick and spoonable. Taste; adjust salt/heat to your liking. - Layer
Spread a thin slick of enchilada sauce in the baking dish. Layer as follows (repeat twice for 3 total layers):- Tortillas (tear to fit) or lasagna noodles
- 1/3 of the beef-bean mixture
- A few dollops of sour cream (optional)
- 1 cup cheese
Finish with a final layer of tortillas/noodles, a generous pour of sauce, and the remaining cheese. Sprinkle cilantro if you like.
- Bake
Cover loosely with foil (tent so cheese doesn’t stick). Bake 20 minutes covered, then remove foil and bake 10–12 minutes more until bubbly and golden. - Rest & serve
Rest 10 minutes for cleaner slices. Top with green onions, jalapeños, cilantro, and diced tomatoes. Serve with lime wedges and sour cream or avocado.
How to Serve Easy Mexican Lasagna
When this casserole comes out of the oven, it’s a little golden around the edges, a little saucy in the middle, and extremely hard to resist. I like to set it on a wooden board and let it rest just long enough to slice cleanly. Pile the squares on warm plates, then shower them with the good stuff — scallions, cilantro, jalapeños, and a squeeze of lime that makes all the flavors sing.
For sides, think crisp and bright to balance the cozy layers. A crunchy green salad with a zippy lime vinaigrette is perfect. Corn on the cob, a quick pico de gallo, or simply dressed cucumber and tomato keep things fresh. If you want a “big dinner” moment, set out warm tortilla chips and a bowl of guacamole or corn salsa for scooping up any saucy bits left behind.
Planning a comfort-food night? Discover great ideas like Mexican Chicken Casserole for another bubbly, cheesy bake that brings everyone to the table. Hosting a mixed crowd? Put out a toppings bar — shredded lettuce, more cheese, sour cream, hot sauce, olives — and let people build their own plate personality.
Beverage pairing: a lime spritzer or agua fresca (watermelon, mango, or pineapple) contrasts beautifully with the savory layers. For a cozy night in, a cinnamon-spiced iced tea feels right at home.
Most of all, serve it simply and generously. This is easygoing food meant to bring people closer, one melty forkful at a time.
How to Store Easy Mexican Lasagna
Casseroles were built for leftovers, and this one shines the next day. Here’s how to keep that texture a ten out of ten:
- Cool completely before covering — this prevents steamy condensation that can sog out the layers.
- Refrigerate tightly covered for up to 4 days.
- Freeze well-wrapped (whole or sliced) for up to 2 months. Wrap in plastic, then foil, and label (future you will thank you).
Reheating tips
- Oven (best): Place slices in a small baking dish, cover with foil, and bake at 350°F for 15–20 minutes (whole pan may need 25–30). Uncover for the last few minutes to re-crisp the edges.
- Microwave (quick): Reheat slices on a microwave-safe plate with a damp paper towel over the top to keep moisture in; use short bursts and rest a minute before eating.
- From frozen: Thaw overnight in the fridge for best texture; then reheat as above. In a pinch, you can reheat from frozen in the oven, adding extra time and keeping it covered so it warms through without drying.
Batch-cooking idea: bake two pans — one for now, one for later. It’s a lifesaver on busy weeks. If you love make-ahead, creamy soups that also reheat beautifully, Don’t miss our Vegan Lasagna for a plant-powered bake that’s cozy and freezer-friendly too.
Tips to Make Easy Mexican Lasagna
- Let the filling thicken. A few minutes of simmering means layers hold together instead of slipping around.
- Toast your spices. Give taco seasoning and cumin 30 seconds in the pan — it wakes up their flavor.
- Sauce the corners. Spread sauce to the very edges so tortillas or noodles soften and bake up tender.
- Cheese in layers. A little in each layer + a final blanket on top = melty pockets and golden finish.
- Rest before slicing. Ten minutes makes all the difference for tidy squares.
- Customize heat. Use mild enchilada sauce for kids, add chipotle or hot sauce for spice-lovers.
- Switch the base. Tortillas = enchilada-style comfort. No-boil noodles = classic lasagna slices.
- Make it lighter. Use ground turkey and reduce cheese by 1/2 cup; it’s still delicious.
- Vegetarian twist. Double the beans (black or pinto), add sautéed peppers, and swap in veggie crumbles if you like.
- Fresh finish. Lime juice and fresh cilantro on top brighten every bite.
Variations of Easy Mexican Lasagna
- Chicken Verde Lasagna: Swap enchilada sauce for salsa verde and use shredded rotisserie chicken. Add a handful of pepper jack.
- Street-Corn Style: Mix 1 cup charred corn with 2 tbsp cotija and a pinch of chili powder; tuck into the middle layer with extra lime.
- Veggie Fiesta: Add sautéed bell peppers, zucchini, and spinach; use two cans of beans and skip the meat.
- Taco-Ranch: Stir 2 tbsp ranch seasoning into the filling and top with crushed tortilla chips the last 5 minutes of baking for a fun crunch.
- Chipotle Sweet-Heat: Add 1–2 tsp adobo from canned chipotles and a spoon of honey to the sauce for sweet-smoky balance.
- Breakfast Bake: Layer with scrambled eggs, cooked chorizo (or plant-based), and pico. Serve with avocado and hot sauce.
- No-Boil Noodle Classic: Use lasagna noodles, ricotta mixed with 1 egg and a pinch of salt between layers, and red enchilada sauce; bake 10 minutes longer.
FAQs
Can I make this ahead?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if very cold.
Do corn tortillas work?
They do, but they’re firmer and more “enchilada-ish.” Lightly warm or briefly pan-toast to prevent cracking.
How do I keep it from getting soggy?
Let the filling thicken, don’t over-sauce layers, and rest before slicing. Using thicker tortillas also helps.
Can I use salsa instead of enchilada sauce?
Yes, choose a thick, not watery, salsa. If thin, simmer a few minutes to reduce.
How do I make it gluten-free?
Use corn tortillas and confirm your seasoning and sauce are certified gluten-free.
Final Thoughts
There’s comfort in a casserole that doesn’t ask for perfection. This Easy Mexican Lasagna is generous like that — stack, bake, and let the oven do the heavy lifting. It smells like a fiesta, slices like a dream, and tastes like the weeknight hug we’re all after. Mix and match fillings, play with the heat, and make it your own. From my Asheville kitchen to yours: here’s to bubbly pans, melty middles, and second helpings.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Easy Mexican Lasagna
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
Cheesy, layered Mexican Lasagna with tortillas, seasoned beef, black beans, corn, and enchilada sauce. Cozy, customizable, and weeknight-ready — slices beautifully and reheats like a dream.
Ingredients
FILLING
- 1 lb ground beef (or turkey)
- 1 tbsp olive oil (if needed)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 packet (or 3 tbsp) taco seasoning
- 1 tsp ground cumin (optional)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 can (10 oz) red enchilada sauce (plus extra if needed)
LAYERING
- 10–12 8-inch flour tortillas (or 9–12 no-boil lasagna noodles)
- 3 cups shredded cheese (Mexican blend/Monterey Jack/cheddar)
- 1/2 cup sour cream (optional, dollops)
- 1/4 cup chopped cilantro (optional)
TOPPING
Green onions, cilantro, diced tomatoes, jalapeños, lime wedges, sour cream
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch dish.
2. Brown beef in a large skillet (olive oil if needed). Drain excess fat if necessary.
3. Add onion; cook 2–3 min. Stir in garlic; cook 30 sec.
4. Add taco seasoning and cumin; cook 30 sec. Stir in beans, corn, diced tomatoes with chiles, and enchilada sauce. Simmer 3–4 min until thickened. Taste and adjust seasoning.
5. Spread a thin layer of sauce in the dish. Layer tortillas (tear to fit) or no-boil noodles, 1/3 filling, dollops of sour cream (optional), and 1 cup cheese. Repeat for 3 total layers.
6. Top with tortillas/noodles, sauce, and remaining cheese. Cover loosely with foil.
7. Bake 20 min covered, then uncover and bake 10–12 min until bubbly and golden. Rest 10 min before slicing. Garnish and serve with lime.
Notes
Make-ahead: assemble, cover, and refrigerate up to 24 hours; add 5–10 minutes to bake time.
Vegetarian: double the beans, add sautéed peppers/zucchini, and skip the meat.
Spice: add chipotle in adobo or jalapeños to filling; use hot enchilada sauce.
Freezer: cool, wrap, and freeze up to 2 months. Thaw overnight; reheat covered at 350°F.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg