Easy Mexican Lasagna

Easy Mexican lasagna with layers of tortillas, taco seasoned ground beef, beans, melted cheese and corn. This casserole is a family favorite that is full of savory flavor!

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Easy Mexican Lasagna Recipe

This recipe is similar to my favorite slow cooker taco lasagna but made in the oven instead. The layers will remind you of a traditional Italian lasagna, but this Mexi-Spanish version takes only 20 minutes to prep and is ready in less than an hour.

This lasagna, my bean and cheese burritos recipe and my easy tostada recipe are some of our go-to weeknight meals and are family favorites. The flavor is amazing and the layers of crispy tortillas, easy taco meat recipe, beans, corn, and cheese are to die for.

Ingredients and Substitutions

• Tortillas: I recommend using small corn tortillas. They may overlap a little when you layer them in. You can also use small flour tortillas or even lasagna noodles.
• Pepper and onions: I like to use red bell pepper, but you could use yellow or orange too. Sweet onion can be swapped for red onion.
• Corn and beans: Add 1 can (15 ounces) of both corn kernels and beans.
• Tomatoes: You’ll need a can of Rotel diced tomatoes with green chiles and 1/2 cup salsa.
• Ground beef: I use lean ground beef, but you could substitute it with ground turkey or make a vegetarian version with additional beans or refried beans.
• Taco seasoning: I use homemade taco seasoning, but a store-bought packet works. Add some heat with cayenne pepper or chili powder.
• Cream cheese: This gives it that delicious creamy texture.
• Shredded cheese: You’ll sprinkle each layer with shredded cheese. Cheddar cheese, Monterey Jack cheese, pepper jack, or Mexican blend cheese.

How to Make Mexican Lasagna

Find the full printable recipe with specific measurements below.

1. Brown ground beef. In a large skillet over medium-high heat, brown the hamburger. Add onions and peppers to the meat mixture and cook for about 3 minutes. Remove any extra grease.
2. Add remaining ingredients and stir. Season with taco seasoning, then stir in Rotel, beans, corn, and salsa. Add in cream cheese and allow to melt. Stir until combined then remove from heat.
3. Assemble lasagna. Layer 5 tortillas in the bottom of your baking dish (they may overlap). Then sprinkle about 1/2 cup of cheese on the tortillas. Next layer half of the hamburger mixture. Add another 5 tortillas on top and repeat with the hamburger, beans, and corn.
4. Bake. Top with remaining cheese and then bake the casserole dish for 25-30 minutes, or until bubbly hot. Top with desired toppings.

Serving Suggestions

Drizzle the Mexican lasagna with enchilada sauce or serve with a side of Mexican rice for an unforgettable dinner at home. Our favorite toppings include sour cream, cilantro, black olives, homemade guacamole and restaurant-style salsa.

Make Ahead and Storage

• Make ahead Mexican lasagna: Make up to a day ahead and store in the refrigerator until ready to bake. Bring to room temperature for about 30 minutes before baking. Note that your tortillas may be softer but still delicious.
• Store: Store leftovers in the fridge in an airtight container for up 3 days or wrap slices in plastic wrap then place in a zip top bag and store in the freezer up to 3 months. Thaw and reheat.
• Freezer meal: Assemble then tightly cover the Mexican casserole with plastic wrap or aluminum foil (do not bake). Place in the freezer on a leveled surface and freeze. When ready to enjoy, remove from fridge, let thaw, then bake according to directions.