You know those nights when the kids want tacos, but you want lasagna? Make Mexican lasagna, and problem solved! It’s savory, zesty, full of spices, meat, tomatoes, cilantro, and most importantly cheese. This Mexican lasagna has so much flavor!
MEXICAN LASAGNA
Move over ricotta cheese, tomato sauce, and olive oil, there is a new lasagna in town!
This Mexican lasagna recipe, aka taco lasagna recipe, is a family favorite in my house. It’s a great recipe that the whole family will love.
The beef mixture or taco meat, chili powder, veggies, and tortillas all give it delicious Mexican flavors. Who says there aren’t different ways to enjoy taco flavors?
This easy Mexican lasagna recipe is even great the next day.
Mexican Lasagna Ingredients
- 1 tablespoon olive oil
- 3 cups shredded cheese, cheddar cheese or Mexican blend
- 1 pound lean ground beef
- 12 (8 inch) flour tortillas
- 1 small (½ cup) onion, diced finely
- 2 cloves garlic, minced
- ½ cup (from 15 oz can) Southwest corn, drained well or frozen corn
- 2 tablespoons homemade taco seasoning or 1 packet store bought
- 1 can (15 oz) black beans, rinsed and drained well
- 2 (10 oz) cans of Rotel diced of tomatoes and green chilies
- 1 (16 oz) can refried beans
Mexican Lasagna Toppings
Use all of your favorite taco toppings to dress up your yummy Mexican Lasagna. The sky is the limit!
- Salsa
- Pico de Gallo
- Sour cream
- Guacamole
- Cilantro
- Green onions
- Avocado
How To Make Mexican Lasagna
Step 1
First, preheat oven to 375 degrees F.
Step 2
Next, spray 13×9 inch baking dish with cooking spray.
Step 3
Heat olive oil in large skillet and cook ground beef until almost done.
Step 4
Then, add onion and cook until beef is no longer pink.
Step 5
Next, add garlic and cook 30-60 seconds longer.
Step 6
Stir in taco seasoning until well combined.
Step 7
Then, add tomatoes, corn and black beans and stir until well combined.
Step 8
Bring mixture to simmer and cook for 10-15 minutes or until all flavors are combined.
Step 9
Next, layer tortillas on bottom of baking dish, overlapping slightly and cutting to fit if necessary.
Step 10
Spread a layer of refried beans on top of tortillas.
Step 11
Then, add ¼ of the cheese over beans.
Step 12
Top with 1/3 of meat mixture.
Step 13
Next, repeat layers, ending with a layer of tortillas.
Step 14
Top with remaining cheese.
Step 15
Then, bake for 15-20 minutes or until cheese is melted and bubbly.
Notes:
Mexican lasagna can actually be made with corn tortillas too. In fact, they will hold their shape a little more than flour tortillas.
Too dry? Add a touch of enchilada sauce over the top.
IS MEXICAN LASAGNA GLUTEN FREE?
Much like traditional lasagna, the key ingredient you need to worry about in making gluten free Mexican lasagna is the “noodles”. Mission gluten free tortillas are SO yummy. The texture is perfect, you will never miss the gluten!
As always, double check that all packaged ingredients are gluten free.
VEGAN MEXICAN LASAGNA
So many Mexican dishes are vegan friendly, due to the high bean and veggie content! This Mexican lasagna recipe is no different, and easily made into a vegan dish.
Make sure that you are using vegan tortillas, to start with.
There are plenty of vegan shredded cheese brands, like “Daiya” and “Follow Your Heart”. You can also opt to just skip the cheese.
Tofutti sour cream is amazeballs, and tastes just like the real deal!
As far as meat goes, you can skip it and add more veggies, or try a vegan alternative, like Gardein the ultimate beefless ground (this is also gluten free). It is SO good!
MEXICAN BREAKFAST LASAGNA
Take this dish to breakfast!
Just mix scrambled eggs, sausage, and all of your favorite taco veggies as the “meat mixture”, and use salsa instead of refried beans.
Mexican Lasagna
Mexican Lasagna is a fun spin on two classics, and a fun way to switch things up on Taco Tuesday!
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small (½ cup) onion, diced finely
- 2 cloves garlic, minced
- 2 tablespoons homemade taco seasoning or 1 packet store bought
- 2 (10 oz) cans of Rotel diced of tomatoes and green chilies
- ½ cup (from 15 oz can) Southwest corn, drained well or frozen corn
- 1 can (15 oz) black beans, rinsed and drained well
- 12 (8 inch) flour tortillas
- 1 (16 oz) can refried beans
- 3 cups shredded cheese, cheddar or Mexican blend
- Toppings:
- Salsa
- Pico de Gallo
- Sour cream
- Guacamole
- Cilantro
- Green onions
- Avocado
Instructions
- Preheat oven to 375 degrees F.
- Spray 13x9 inch baking dish with cooking spray.
- Heat olive oil in large skillet and cook ground beef until almost done.
- Add onion and cook until beef is no longer pink.
- Add garlic and cook 30-60 seconds longer.
- Stir in taco seasoning until well combined.
- Add tomatoes, corn and black beans and stir until well combined.
- Bring mixture to simmer and cook for 10-15 minutes or until all flavors are combined.
- Layer tortillas on bottom of baking dish, overlapping slightly and cutting to fit if necessary.
- Spread a layer of refried beans on top of tortillas.
- Add ¼ of the cheese over beans.
- Then top with ⅓ of meat mixture.
- Repeat layers, ending with a layer of tortillas.
- Top with remaining cheese.
- Bake for 15-20 minutes or until cheese is melted and bubbly.
- Serve with your favorite toppings.
MORE TACO TUESDAY RECIPES From Kids Activities Blog
- Taco soup is so delicious, especially during fall and winter! You can even make it in a crockpot!
- Our taco tater tot casserole is always a hit with kids!
- Who says tacos aren’t a breakfast food? These breakfast taco bowls beg to differ!
- Make soft shelled tacos in as little as three steps!
- Quesadillas are my FAVORITE! I also love making breakfast quesadillas.
- It isn’t Taco Tuesday without Holly’s easy guac that you can live on!
- You have to try this arepa con queso recipe!
Are you going to add anything else in your Mexican lasagna?
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