Mexican Lasagna

Mexican lasagna is a cheesy, saucy casserole that layers tortillas like noodles for a bold Tex-Mex twist on classic lasagna. It’s packed with seasoned ground beef, black beans, corn, fire-roasted tomatoes, and green chiles for tons of flavor in every slice. The enchilada sauce ties everything together, while pepperjack and Colby Jack melt into a bubbly, golden top. It’s perfect for busy weeknights, feeding a crowd, or making ahead for leftovers. Serve it with a salad, guacamole, or sour cream and it’s an instant favorite.

Ingredients

• 1 lb lean ground beef
• 1 tbsp olive oil
• 1/2 small yellow onion, grated or finely chopped
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tbsp New Mexico chile powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 (15 oz) can black beans, rinsed and drained
• 1 1/2 cups frozen sweet corn
• 1 (4 oz) can fire roasted diced green chiles
• 1 (10 oz) can enchilada sauce
• 12 (8-inch) large flour tortillas
• 8 oz Pepperjack cheese, shredded
• 4 oz Colby Jack cheese, shredded
• 1 (6 oz) can sliced olives, drained
• 2 scallions, finely chopped
• 2 tbsp chopped cilantro

Directions

1. Preheat oven to 425°F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add beef, onion, smoked paprika, cumin, chile powder, salt, and pepper, then brown 5–7 minutes.
4. Stir in diced tomatoes, black beans, and corn, and cook briefly until combined and warmed.
5. Spread about 1/3 of the enchilada sauce across the bottom of a 9×13-inch baking pan.
6. Layer tortillas on the bottom (about 4), slightly overlapping to cover the pan.
7. Spread half the beef mixture over tortillas, then add another tortilla layer.
8. Spread about 1/3 enchilada sauce over tortillas and sprinkle with half of each cheese, then scatter green chiles over the cheese.
9. Add remaining beef mixture, layer tortillas on top, spoon remaining enchilada sauce over tortillas, and sprinkle with remaining cheese.
10. Top with olives and scallions, bake 10–15 minutes until melted and warmed through, then sprinkle with cilantro before serving.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 8

Tips

If your tortillas feel stiff, warm them briefly so they layer smoothly and don’t crack—this helps the “lasagna” slice cleaner.

Let it rest 5–10 minutes after baking so it sets up, and store leftovers covered in the fridge up to 4 days (reheat covered so it stays saucy).

FAQ

Can I use corn tortillas instead of flour tortillas?
Yes—corn tortillas work, but the texture will be a bit more rustic and they may soak up sauce faster.

Can I make it ahead of time?
Yes—assemble, cover, refrigerate, then bake when ready; add a few extra minutes if it’s cold from the fridge.

How spicy is it?
Mild to medium depending on your enchilada sauce and pepperjack; use mild sauce and swap pepperjack for more Colby Jack if you want it gentler.

Can I freeze Mexican lasagna?
Yes—wrap tightly and freeze; thaw overnight in the fridge and bake until hot and bubbly.