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How to Master the Mexican Lasagna Recipe Everyone Will Love

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This Mexican lasagna recipe is a quick, flavor-packed take on classic taco night. Perfect for busy weeknights or casual gatherings, it features layers of flour tortillas, seasoned ground beef, black beans, salsa, cheese, and corn—all baked into a bubbly, cheesy casserole. It’s customizable, kid-friendly, and meal-prep approved. Top with sour cream, avocado slices, and fresh cilantro for the ultimate finish. Ready in under 45 minutes, this dish is your new weeknight staple that everyone will ask for again.

Ingredients

Scale
  • 9–12 small flour tortillas (6-inch)
  • 1 lb (450 g) lean ground beef
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 bell pepper (any color), diced
  • 1 packet (1 oz / 28 g) taco seasoning
  • 1 cup (240 ml) enchilada sauce
  • 1 cup (240 ml) salsa verde or red salsa
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (150 g) frozen corn, thawed
  • 2 cups (200 g) shredded Mexican blend cheese
  • ½ cup (120 g) sour cream or Mexican crema
  • 2 tbsp fresh cilantro, chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • Cooking spray or a little oil for the pan

Instructions

  • Heat a large skillet over medium heat and add the ground beef. Cook, breaking it up with a spoon, until no longer pink.

    Add the diced onion, garlic, and bell pepper to the skillet. Sauté until the vegetables are softened, about 4–5 minutes.

    Stir in the taco seasoning, enchilada sauce, and salsa. Let the mixture simmer for 3–4 minutes so the flavors meld. Season with salt and pepper to taste.

    Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or a little oil.

    Spread a thin layer of the beef mixture on the bottom of the baking dish. Arrange 3–4 tortillas in a single layer to cover the base, tearing one if you need to fill a gap.

    Spoon one-third of the beef mixture over the tortillas, then sprinkle one-third of the black beans, corn, and cheese evenly on top.

    Repeat the layers—tortillas, beef mixture, beans, corn, cheese—two more times, ending with a layer of cheese on top.

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.

    Let the lasagna rest for 5–10 minutes before slicing. Dollop with sour cream and sprinkle with chopped cilantro before serving, if desired.

Notes

  • Tortilla Tip: Use flour tortillas for a softer texture or corn tortillas for more bite and a gluten-free option.

  • Spice Level: Adjust by selecting a mild or hot salsa and taco seasoning.

  • Freezer-Friendly: Assemble and freeze for up to 3 months. Thaw before baking.

  • Make It Veggie: Swap meat for beans or lentils and use plant-based cheese for a vegan version.

  • Serving Idea: Pairs well with rice, beans, or a green salad and lime wedges.

Find it online: https://claradelish.com/how-to-master-the-mexican-lasagna-recipe-everyone-will-love/