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Mexican lasagna recipe featured
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Easy Mexican Lasagna Recipe with Ground Beef & Cheese

A flavorful fusion of Tex-Mex and Italian lasagna, this easy Mexican lasagna recipe layers seasoned ground beef, black beans, corn, and melted cheese between soft tortillas, all baked in zesty enchilada sauce. Perfect for family dinners, potlucks, or make-ahead meals.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 lb (450g) 80/20 ground beef
  • 1 medium white onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste
  • 2 cups (480ml) red enchilada sauce (divided)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 8–10 medium flour or corn tortillas (6-inch)
  • 2 cups (230g) shredded cheddar or Mexican blend cheese
  • 1/4 cup fresh cilantro, chopped (optional)
  • EQUIPMENT:
  • 9x13-inch baking dish
  • Large skillet
  • Wooden spoon
  • Measuring cups and spoons

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Mexican lasagna recipe recipeCard1
  2. In a large skillet over medium-high heat, cook the ground beef until browned and crumbly, about 6–8 minutes. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic, cumin, chili powder, smoked paprika, salt, and pepper, cooking for 1–2 minutes until fragrant.
  3. Stir in the black beans, corn, and 1 cup of enchilada sauce. Simmer for 5 minutes to thicken and meld flavors. Remove from heat and set aside.
  4. Warm the tortillas in a skillet or microwave to soften and prevent cracking during assembly.
  5. Preheat oven to 375°F (190°C). Spread 1/2 cup enchilada sauce in the bottom of a 9x13-inch baking dish. Layer 4 tortillas, slightly overlapping. Spread half the beef mixture over the tortillas, then 1/2 cup cheese. Repeat the layers: sauce, tortillas, filling, cheese.
  6. Top with a final layer of tortillas, remaining sauce, and remaining cheese. Cover with foil and bake for 15 minutes. Remove foil and bake 10 more minutes until cheese is golden and bubbly.
  7. Let rest for 10 minutes before slicing. Garnish with cilantro and serve with lime wedges.

Nutrition

Calories: 380 | Carbohydrates: 34 | Protein: 22 | Fat: 18 | Fiber: 6 | Sugar: 5

Notes

STORAGE: Cool completely and refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months—thaw overnight before reheating.
MAKE AHEAD: Assemble up to 24 hours in advance and refrigerate. Add 5–10 minutes to baking time if starting cold.
SUBSTITUTIONS: Use lean turkey or plant-based crumbles for beef. Swap cheese for dairy-free alternative. Use corn tortillas for gluten-free.
PRO TIPS: Warm tortillas before layering. Let lasagna rest before cutting. Taste filling before assembling and adjust seasoning.
SERVING SUGGESTIONS: Serve with Mexican rice, pico de gallo, guacamole, and a crisp green salad.
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