Mexican Lasagna

5 from 1 vote
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This easy Mexican lasagna has layers of Tex-Mex flavor wrapped up in a cheesy casserole! With savory seasoned beef, tomatoes, corn, black beans, and cheese baked between lasagna sheets with zesty enchilada sauce.

A serving of Mexican lasagna on a white plate with a fork in the background.


I love Italian cooking, and I love Mexican food. Naturally, I’ll never pass up the chance to combine them into a delicious meal! This Mexican lasagna recipe is brimming with bold, Tex-Mex-inspired flavors wrapped up in a hearty, cheesy homemade lasagna. It’s the ultimate comfort food that’s ready for the oven in 15 minutes or less. If you love mash-ups like taco pasta and my cheesy pizza quesadilla recipe, wait until you sink your forks into this easy Mexican casserole!

Why You’ll Love This Mexican Lasagna Recipe

  • Two favorites in one. If your family loves lasagna as much as they love Tex-Mex recipes like this taco casserole, they’re going to love the savory, bold flavors in this beefy Mexican lasagna.
  • Mexican-style filling. Layers of juicy ground beef combined with Rotel tomatoes, corn, black beans, and enchilada sauce are topped with cheese and baked until bubbling between tender lasagna noodles. 
  • Easy to assemble. Have your lasagna assembled and ready to bake in 15 minutes.
  • Make-ahead friendly. Prepare this cheesy Mexican lasagna the day before and keep it in the fridge, so that it’s ready to bake for an easy weeknight dinner.
Ingredients for Mexican lasagna.

Recipe Ingredients

Let’s kick things off with some quick notes on your lasagna ingredients. Don’t forget to scroll to the recipe card below the post for the full amounts and recipe details.

  • Ground beef – You can also make this Mexican lasagna with ground chicken or turkey.
  • Onion and garlic
  • Taco seasoning – I always have homemade taco seasoning on hand in the pantry. You can also use a packet of store-bought taco seasoning, or substitute fajita seasoning.
  • Canned tomatoes – One can of Rotel tomatoes, or any diced tomatoes will work.
  • Black beans and corn – Canned beans and corn work great here, just remember to drain and rinse them first.
  • Enchilada sauce – This homemade enchilada sauce is super easy and flavorful. Or use your favorite jarred sauce.
  • Tomato sauce
  • Salsa – I recommend using store-bought prepared salsa. Homemade salsa, while delicious with tortilla chips, tends to hold more water and can lead to runny lasagna.
  • Lasagna noodles
  • Cheese – You can use a Mexican shredded cheese blend or freshly grated cheese, like Monterey Jack.

How to Make Mexican Lasagna 

Here is a visual step-by-step detailing how to make this cheesy, easy Mexican lasagna. You’ll find the full recipe instructions in the recipe card.

  • Cook the ground beef. Start by sautéing the ground beef and onions in a skillet, until the beef is browned and the onions have a chance to soften. Afterward, stir in the garlic.
  • Prepare the lasagna noodles. Boil your lasagna sheets for 8 minutes, or according to the package directions. 
  • Make the filling. Next, add taco seasoning and water to the skillet with the beef mixture. After a couple of minutes, add your canned tomatoes, beans, corn, enchilada sauce, tomato sauce, and salsa. Simmer the filling to thicken it up a bit.
  • Assemble the lasagna. Spread a ½ cup of the ground beef mixture into the bottom of a 13×9” baking dish. Top this with a layer of lasagna sheets, followed by additional beef mixture, and shredded cheese. Repeat with the remaining ingredients.
  • Bake. Bake the lasagna covered in foil at 350ºF for 25 minutes. Then, remove the foil and bake for the last 20 minutes uncovered. 
  • Rest and serve. When your Mexican lasagna is bubbling, take it out and let it rest for 10 minutes. You’re ready to slice and serve!

Tips for Success

These are my last-minute tips for the best homemade Mexican lasagna:

  • Let the lasagna rest. Once your Mexican lasagna is out of the oven, let it sit on the counter for 10 minutes or so before slicing. This gives the layers a chance to set up and avoids soupy servings.
  • If you like extra smooth, melty cheese, shred your cheese fresh from the block. Pre-shredded cheese works fine in this recipe, but the anti-caking agents in most blends tend to keep the cheese from melting as smoothly.
Baked Mexican lasagna topped with cilantro and diced tomatoes in a white ceramic baking dish.

Easy Variations

This easy dinner leaves loads of room for customization! Here are some of my favorite ways to adapt this Mexican lasagna recipe:

  • Vegetarian. To make vegetarian Mexican lasagna, omit the ground beef and add an extra can of drained black beans. Canned lentils, chickpeas, or meatless mince are more meat-free alternatives.
  • Tortillas. Make this Mexican casserole with tortillas in between the layers in place of lasagna noodles. See my homemade flour tortillas or corn tortillas. The baking time may vary slightly. 
  • Different beans. Use pinto beans in place of black beans if you prefer.
  • Different protein. Make this lasagna with shredded chicken or cooked pork carnitas.
  • More veggies. Add diced bell peppers, zucchini, or jalapeños to the pan while you sauté the beef so that the veggies can soften.
A slice of Mexican lasagna lifted from a ceramic baking dish.

What to Serve With Mexican Lasagna

I love garnishing this Mexican lasagna with a sprinkle of diced tomatoes, chopped green onions, or cilantro, and a dollop of sour cream. For even more zesty flavor, drizzle slices with additional enchilada sauce, salsa verde, or fire-roasted salsa. As a side, this Mexican chopped salad is on theme, or you can go with a simple tossed salad (try it with creamy avocado dressing!) or a side of fajita veggies

Lead into your meal with easy appetizers like BBQ chicken nachos and a refreshing mojito margarita to wash everything down. And don’t skip these sopapilla cheesecake bars for dessert!

A serving of Mexican lasagna on a white plate.

Can I Make This Mexican Lasagna in Advance?

Absolutely! This Mexican lasagna can be assembled a day in advance and kept covered in the fridge until you’re ready to bake it. If possible, before baking, let the refrigerated lasagna sit at room temperature for a bit to take the chill off. If not, you’ll need to add 10-15 minutes to the baking time when starting with a cold-from-the-fridge dish.

Storing and Reheating Leftovers

  • Fridge. Store leftover lasagna airtight in the refrigerator for up to 3 days. Reheat the lasagna in the oven at 350ºF or in the microwave, until hot throughout.
  • Freezer. Store the baked lasagna in an airtight container or wrap it tightly in a double layer of plastic wrap. Freeze it for up to 3 months. Defrost the lasagna in the fridge overnight before reheating.

More Mexican-Inspired Dinner Ideas

A serving of Mexican lasagna on a white plate with a fork in the background.
5 from 1 vote

Mexican Lasagna

By Erin
This cheesy Mexican lasagna has layers of Tex-Mex flavor, with savory seasoned beef, tomatoes, corn, black beans, and cheese baked between tender lasagna noodles.
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Servings: 12 servings


  • 1 pound lean ground beef
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 packet taco seasoning, or homemade
  • 1 10 oz can Rotel tomatoes
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can corn, drained
  • 1 10 oz can enchilada sauce (or homemade)
  • 8 oz tomato sauce
  • 1 cup salsa
  • 12 oz lasagna noodles, approximately 12 sheets
  • 3 cups shredded Mexican cheese blend


  • Preheat oven to 350º F. 
  • In a large skillet cook the ground beef and onion over medium high heat. Break apart the ground beef and cook for 7-8 minutes until the beef is cooked through and the onions are soft. Drain any extra grease away. Add the garlic and cook for 1-2 more minutes, until you can start to smell it. 
  • Meanwhile, bring a large pot of water to boil and cook the lasagna noodles for 8 minutes. Drain and set aside.
  • Add the taco season and water called for on the packet, simmer for 3-4 minutes until the mixture thickens. 
  • Pour in the tomatoes, black beans, corn, enchilada sauce, tomato sauce and salsa. Simmer the mixture for about 5 minutes for the flavors to come together and the mixture to thicken up a little. 
  • Scoop about ½ cup of the mixture into the bottom of a 13×9 inch baking dish. Spread into a very thin layer to coat the bottom of the pan. Arrange about 4 lasagna sheets to cover the bottom of the pan. Top with about 1/3 of the beef mixture, and 1 cup of shredded cheese. Repeat with the remaining ingredients, so you have 3 layers of everything. 
  • Cover the pan with foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes until everything is bubbly and hot. Remove from the oven and let stand for 10 minutes before slicing to serve.


Serving: 1g | Calories: 363kcal | Carbohydrates: 33g | Protein: 25g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 869mg | Fiber: 6g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Course: Dinner Recipes
Cuisine: American, Mexican
Servings: 12 servings
Calories: 363
Keyword: mexican lasagna, mexican lasagna recipe
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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  1. You MexiCAN’T make a better lasagna than this. It’s seriously so good. I made it last night, and it’s gone already.