Mexican Lasagna Recipe with Tortillas

This Mexican Lasagna is a layered casserole packed with seasoned ground beef, black beans, corn, tomatoes, and plenty of melted cheese between corn tortillas. It’s easy to throw together with pantry staples and bakes up bubbly and delicious in about 45 minutes. Think of it as the ultimate taco night upgrade.

For more easy, family-friendly casseroles, try our Dorito Chicken Casserole, Chicken Enchilada Casserole, or Ground Beef Enchiladas.

3 Tips That Make or Break This Recipe

A few tips to make sure your Mexican lasagna turns out perfectly every time.

• Drain your canned ingredients well. This is the biggest factor in avoiding a watery casserole. Drain the corn, black beans, and tomatoes thoroughly before mixing them into the beef. A quick press with paper towels helps remove extra moisture.
• Don’t drain the ground beef. Unlike most ground beef recipes, this one uses the rendered fat to keep the filling moist and flavorful. The tortillas and beans absorb that liquid as it bakes.
• Cut tortillas to fill the gaps. A 9×13 pan needs about 4 whole tortillas plus one cut in half per layer to cover the bottom without big openings. Overlapping slightly is better than leaving gaps where the filling can sink through.

RECIPE WALK-THROUGH

How To Make Mexican Lasagna

See the recipe card below for full, detailed instructions

This casserole comes together quickly and doesn’t require any special skills. Once the beef is cooked, it’s just layering and baking.

Step 1: Cook the Beef

Heat a large skillet over medium heat and add one pound of ground beef. Cook until browned and no longer pink, breaking it into small crumbles as it cooks. Stir in taco seasoning until the beef is evenly coated.

Add the drained corn, black beans, fire-roasted tomatoes, and ¼ cup of salsa. Stir everything together and let it simmer for a minute or two so the flavors come together. Set aside.

• Use fire-roasted tomatoes for extra flavor. They add a subtle smokiness that works really well with the taco seasoning. Regular diced tomatoes work fine too.

Step 2: Build the Layers

Preheat your oven to 350°F. Spread about 2 tablespoons of salsa across the bottom of a 9×13 baking dish to prevent sticking.

Layer in this order:

• First layer: 5 corn tortillas (4 whole + 1 cut in half to fill gaps), half the beef mixture, 1 cup of shredded cheese
• Second layer: 5 more tortillas, remaining beef mixture, 1 cup of cheese
• Top layer: 5 tortillas, 2 tablespoons of salsa spread over the top, remaining ½ cup of cheese

Don’t stress about making it look perfect. The layers don’t need to be exact, and everything melds together beautifully as it bakes.

• Overlap the tortillas slightly rather than leaving gaps. The filling tends to push through open spaces and makes slicing messy.

3. Bake

Bake uncovered at 350°F for 30 minutes, or until the cheese is melted and the edges are bubbling.

• Let it rest for 10 minutes before slicing. This is important. Resting allows the layers to set up so your slices hold together instead of falling apart on the plate. Cut into 6-8 slices and serve topped with sour cream and sliced green onions.

What to Serve With Mexican Lasagna

This casserole is hearty enough on its own, but a couple of sides round out the meal nicely.

For a full Mexican spread, serve with Mexican Rice and Refried Beans, or keep it simple with Cilantro Lime Rice.

If you want something lighter alongside, try one of these:

• Black Bean and Corn Salad
• Elote (Mexican Street Corn)
• Mexican Black Beans

Don’t forget the toppings! Homemade Salsa and Guacamole are always a hit on the side.

Recipe Variations

• Swap the protein. Use shredded chicken, ground turkey, or skip the meat and double the beans for a vegetarian version.
• Corn vs. flour tortillas. Corn tortillas hold up better and give the casserole more structure. Flour tortillas work but get softer as they bake, so the layers won’t be as distinct.
• Switch up the beans. Pinto beans or refried beans both work well in place of black beans. Refried beans create a thicker, creamier filling between the layers.
• Control the heat. Use mild salsa and skip the fire-roasted tomatoes for a kid-friendly version, or add diced jalapeños and a spicier salsa to turn up the heat.
• Add extra veggies. Diced bell peppers, onions, or a can of green chiles are all great additions to the beef mixture.

More Easy Mexican Dinners

• Ground Beef Enchiladas
• Chicken Taco Casserole
• Beef Enchilada Skillet
• Frito Pie
• Ground Beef Tacos
• Tamale Pie

Recipe

Mexican Lasagna

5 from 5 votes

Mexican Lasagna is a layered casserole with seasoned ground beef, black beans, corn, tomatoes, and melted cheese baked between corn tortillas. It's an easy, family-friendly dinner that's ready in under an hour.

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

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Ingredients

  

1x2x3x

• 1 pound ground beef
• 2 tablespoons taco seasoning (homemade or store bought)
• 15 ounces canned corn drained
• 14 ounces canned fire-roasted tomatoes drained
• 15 ounces canned black beans drained and rinsed
• 1/2 cup salsa divided
• 15 corn tortillas
• 2 1/2 cups shredded cheddar cheese freshly grated off the block
• Sour cream for garnish
• Sliced green onion for garnish

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Instructions

 

• Preheat oven to 350 degrees F.
• Heat a large skillet over medium heat. Add ground beef and cook until browned and no longer pink, breaking it into small crumbles as it cooks. Do not drain.
• Stir in taco seasoning until the beef is evenly coated. Add drained corn, drained tomatoes, drained black beans, and ¼ cup salsa. Stir to combine and set aside.
• Spread 2 tablespoons of salsa across the bottom of a 9×13 inch baking dish.
• Arrange 5 corn tortillas over the salsa (4 whole and 1 cut in half to fill gaps). Spread half the beef mixture over the tortillas and sprinkle with 1 cup of cheese.
• Repeat with 5 more tortillas, the remaining beef mixture, and 1 cup of cheese.
• Top with a final layer of 5 tortillas. Spread the remaining 2 tablespoons of salsa over the tortillas and sprinkle with the remaining ½ cup of cheese.
• Bake uncovered for 30 minutes, or until the cheese is melted and the edges are bubbling.
• Let rest for 10 minutes before slicing. This helps the layers set so slices hold together. Cut into 6-8 pieces and serve topped with sour cream and sliced green onions.

Notes

Cooking Tips:

• Drain all canned ingredients well. Excess liquid is the #1 cause of a watery casserole. Press corn, beans, and tomatoes with paper towels if needed.
• Don’t drain the beef. The rendered fat keeps the filling moist, and the tortillas and beans absorb it as the casserole bakes.
• Freshly shredded cheese off the block melts much better than pre-shredded, which is coated in anti-caking agents.
• Let it rest a full 10 minutes after baking so the layers set up and slices hold together.

Substitutions:

• Corn tortillas hold their shape best, but flour tortillas work if you prefer a softer texture.
• Use mild salsa for a kid-friendly version, or go with medium/hot and add diced jalapeños for more heat.
• Ground turkey, shredded chicken (rotisserie works great), or double the beans for a meatless version.
• Pinto beans or refried beans work well in place of black beans.

Storage & Make-Ahead:

• Make ahead: Assemble and refrigerate up to 24 hours before baking. Let it sit out while the oven preheats.
• Freezing: Assemble unbaked, wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
• Leftovers: Refrigerate in an airtight container for 3-4 days. Reheat slices in the microwave, or cover a full pan with foil and bake at 350°F until warmed through.

Keyword beef, casserole

Nutrition

Calories: 659kcalCarbohydrates: 54gProtein: 34gFat: 33gSaturated Fat: 16gCholesterol: 103mgSodium: 1074mgPotassium: 727mgFiber: 10gSugar: 3gVitamin A: 920IUVitamin C: 5mgCalcium: 457mgIron: 4.6mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

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