Tasty Mexican Lasagna is a hearty meal with many flavors, including taco-seasoned ground beef, onions, garlic, creamy refried beans, and two layers of melted Mexican cheese. This simple recipe will teach you how to make this delicious and easy lasagna, which is sure to be a hit with your family and friends.
This satisfying lasagna serves 10-12 with a couple of sides and can be prepared up to 24 hours before baking. I love to dress it up with lots of colorful toppings and serve it with Doritos taco salad, Mexican shrimp cocktail, or 7 layer dip.
Why this recipe works
- From the onions, garlic, and seasoned beef to the layers of melted Mexican cheese to the fresh, colorful toppings, this Mexican casserole is bursting with flavor that everyone will love.
- Prepare this recipe up to 24 hours in advance and store it in the fridge.
- This recipe feeds a crowd, but if you have a small family like mine, leftovers heat up wonderfully in the microwave. It makes an excellent lunch for hubby after he has been working hard in the yard.
Customizable Ingredients – Great Mexican Lasagna
- Meat – this recipe calls for ground beef, but you can substitute ground pork, turkey, or chicken.
- Cheese – I use a Mexican-style pre-shredded cheese from Costco with Monterey Jack cheese, cheddar cheese, queso quesadilla, and asadero cheese. It is an all-natural cheese made with potato starch to prevent caking. We love it, and it tastes delicious. For a little added kick, try a little Pepper Jack cheese.
- Toppings – Top with your favorite toppings such as homemade guacamole, diced tomatoes, chopped cilantro, diced avocado, thinly sliced green onion, sliced black olives, thinly sliced red onions, or sour cream.
Recipe Tips
- Are you short on time? Cut out the chopped onion and minced garlic, as most quality taco seasoning spices already include them to some extent.
- For a change of pace, try using corn or flour tortillas instead of the lasagna noodles.
- Always let lasagna stand for 12-15 minutes after removing from the oven. This helps all the layers stay intact without slipping.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Frequently Asked Questions
This recipe can be prepared up to 24 hours in advance. Store covered with plastic wrap in the refrigerator. Remove from refrigerator 30 minutes before baking time. Add 5-10 minutes of baking time to ensure everything is heated through.
Both flour and corn tortillas work as a substitute for the lasagna noodles. Overlap and cut the tortillas to fit the casserole dish.
To freeze, cool completely, then cover with two layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight. Remove the casserole 40 minutes before baking to bring to room temperature. Reheat in the oven at 350 degrees covered with aluminum foil for 25-30 minutes or until warm.
More Tex-Mex Recipes
Mexican Lasagna Recipe
Ingredients
- 15 lasagna noodles not no boil
- 1 ½ lbs lean ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 4 tablespoons taco seasoning
- 1 cup water
- 1 14.5 ounce can salsa style tomatoes
- 1 16 ounce can refried beans
- ⅓ cup sour cream
- kosher salt and fresh ground black pepper
- 4 cups shredded Mexican cheese blend see notes
- fresh tomatoes diced optional
- chopped fresh cilantro optional
- sliced green onions optional
- sour cream optional
Instructions
- Boil your noodles according to package instructions and drain well.
- Meanwhile brown the ground beef in a large skillet over medium heat. About halfway through the browning process add the onions and continue cooking until the beef is brown and the onions are soft. Then reduce the heat and add the garlic cooking for 1 minute and stirring constantly. Drain any excess grease or simply tilt the skillet and use a paper towel to absorb any excess grease. Add the taco seasoning and water simmering for 10 minutes. Add 1/2 can of salsa style tomatoes and simmer for 2-3 minutes.
- In a small sauce saucepan combine refried beans and sour cream. Heat on low until smooth and warm; stirring frequently. Season with kosher salt and fresh ground black pepper.
- Assemble the lasagna by spreading 2-3 tablespoons of salsa style tomatoes in the bottom of a 9 x 13 inch casserole dish. Layer with 3 lasagna noodles, half the seasoned meat mixture, 3 more lasagna noodles, all the refried bean mixture, 3 more lasagna noodles, half of the cheese blend, 3 more lasagna noodles, the remaining seasoned meat mixture, and 3 more lasagna noodles. Then spread the remaining salsa tomatoes and top with the remaining Mexican blend.
- Cover with aluminum foil and bake in preheated 350 degree oven for 30 minutes. Remove the foil and continue baking for 20 minutes or until the cheese is melted and the casserole is heated through. Remove from the oven and let sit for 10-15 minutes. If desired top with diced tomatoes, chopped cilantro, thinly sliced green onions and sour cream.
Notes
- Are you short on time? Cut out the chopped onion and minced garlic, as most quality taco seasoning spices already include them to some extent.
- For a change of pace, try using corn or flour tortillas instead of the lasagna noodles.
- Always let lasagna stand for 12-15 minutes after removing from the oven. This helps all the layers stay intact without slipping.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
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Sonia S
This Mexican Lasagna is absolutely delicious! The combination of taco-seasoned beef, refried beans, and melted cheese was so flavorful and satisfying meal. I love that it can be prepared ahead of time and served with a variety of tasty sides.
Beth Pierce
Thanks, Sonia! So glad that you liked the lasagna!
Joy L
I love “regular” lasagna so you had me at lasagna. It was absolutely delicious and we liked it better than regular lasagna. So much flavor!
Catherine Kay
What an original dish and the children loved it! We will make it again and again!
Beth Pierce
Thanks, Catherine! That is awesome that the kids approved of it.
Richmond L
This is a wonderful recipe. My brother and I really loved it. We are holding on to this one. Two thumbs up from the lasagna loving brothers!
Beth Pierce
I am so glad that you and your brother liked the lasagna!
Michelle
This recipe was a real win with my family! I am definitely going to make it again over the weekend when my parents come to visit. Thanks for sharing!
Beth Pierce
My pleasure, Michelle! I hope your parents enjoy it too!
Emily
Great recipe! My kids and hubby loved it! it is family approved. It is going in my recipe binder. Thank you!
Beth Pierce
The pleasure is all mine, Emily!
Valerie C
This recipe is a great twist on the classic lasagna recipe. Spicy and flavorful – and an added bonus of being able to put together before hand, then just pop it in the oven for a delicious meal.
Beth Pierce
Thank you, Valerie! So glad that you like the Mexican lasagna!
Cindy
We love Mexican Lasagna. I have been making it for years. I also add 1 can hot been chilis, I cup hot salsa and for the refried beans, I use the Jalapeno refried beans and I use pepper jack cheese and chopped olives. Packed full of flavor.
Beth Pierce
Thanks for the tips, Cindy!
Kenda King
Can you make single servings in foil pans and freeze?
Beth Pierce
Yes you can. Enjoy!
Kara
I am always up for trying new Mexican recipes, and this was a hit with everyone! I’m adding it to our regular rotation. 🙂
Valentina
I love making this Mexican lasagna recipe! Loaded with flavors and so EASY to make.
Rebecca Hubbell
Made this for taco Tuesday last week – so good! The kids devoured it and we will make again!
Sumit
Such a scrumptious lasagna will be a hit with my son. Awesome recipe and super pictures. Am drooling all over already. Thanks for sharing Beth
Biana
This looks delicious, I love your twist on traditional lasagna! Will be trying it next time I am making lasagna.
Tara
Oooh, such a delicious dish with all those layers. The flavors sound amazing and I love all the tips to help make it perfect.
Andrea
This lasagna is one that is going to make my grandkids say, more please. Just a fabulous recipe!