Mexican Lasagna Recipe with Beef

This Mexican Lasagna Recipe with Beef is a deliciously hearty and flavorful dish that combines all your favorite Tex-Mex ingredients in a comforting layered casserole. With seasoned ground beef, black beans, fire-roasted tomatoes, and melted cheese, it’s an easy and satisfying meal that the whole family will love.

Perfect for weeknight dinners or feeding a crowd, this recipe layers corn tortillas with savory fillings, creating a bubbly, cheesy dish that’s both filling and full of flavor.

Serve it with fresh toppings like diced tomatoes, green onions, and a dollop of sour cream for an extra burst of freshness!

Why You’ll Love This Recipe:

People will love this Mexican Lasagna with Ground Beef because it combines the best of both worlds: the rich, savory comfort of lasagna with the bold, zesty flavors of Mexican cuisine.

The layers of seasoned beef, black beans, and melted cheese create a satisfying, hearty dish that’s perfect for any occasion.

The use of corn tortillas in place of traditional pasta adds a fun, flavorful twist, while the fire-roasted tomatoes and green chiles bring a smoky, slightly spicy kick.

It’s easy to make, incredibly filling, and always a crowd-pleaser, making it ideal for family dinners or feeding a group of friends.

Plus, it’s a dish that can be customized with your favorite toppings, like fresh tomatoes, green onions, and sour cream, to suit everyone’s taste!

Key Ingredients:

Ground Beef: The base of the dish, providing rich, savory protein.

Taco Seasoning: Adds that signature Tex-Mex spice blend that infuses the beef with bold flavors.

Fire-Roasted Diced Tomatoes: These bring a smoky, slightly charred flavor that elevates the dish.

Black Beans: Adds a hearty texture and earthy taste, balancing the richness of the beef.

Corn Tortillas: Used instead of traditional lasagna noodles, offering a delicious corn flavor and sturdy texture.

Shredded Cheese (Jack and Cheddar): A melty, gooey topping that pulls everything together with creamy, tangy goodness.

Green Chiles: A mild heat that complements the other ingredients with a hint of spice.

Mexican Lasagna with Ground Beef

Ingredients

1 lb ground beef

1 medium yellow onion, diced

2 tsp garlic, minced

¼ cup taco seasoning

½ cup water

14.5 oz can fire-roasted diced tomatoes (do not drain)

4 oz can green chiles

15 oz can black beans, drained and rinsed

18 corn tortillas

6 cups shredded cheese (jack and cheddar blend)

1-2 tomatoes, diced (for garnish)

1 bunch green onions, sliced (for garnish)

Sour cream (for serving)

Instructions

Preheat the oven to 350°F. Grease a 9×13-inch casserole dish with cooking spray and set aside.

In a large skillet, cook the ground beef and diced onion over medium heat, stirring occasionally until the beef is browned and the onion has softened.

Add the minced garlic to the skillet and cook for 1-2 more minutes, stirring until fragrant.

Stir in the taco seasoning and water. Mix well, cooking for another 2-3 minutes until everything is well combined and the sauce has thickened slightly.

Add the diced tomatoes (with juice), green chiles, and black beans to the skillet. Stir to combine and heat through.

Arrange 6 corn tortillas in the bottom of the prepared casserole dish, overlapping them slightly to cover the surface.

Spoon one-third of the beef mixture over the tortillas, spreading it evenly. Top with 2 cups of shredded cheese.

Repeat the layering process: add 6 more tortillas, then another third of the beef mixture, followed by 2 more cups of cheese.

For the final layer, add the remaining tortillas, top with the last of the beef mixture, and finish with the remaining cheese.

Cover the casserole with aluminum foil and bake for 30-40 minutes, until the cheese is melted and bubbly.

Let the casserole rest for 10 minutes before serving. This makes it easier to slice.

Garnish with diced tomatoes and sliced green onions. Serve with sour cream on the side.

Notes:

Tortilla Variations: You can use flour tortillas instead of corn tortillas if you prefer, though corn tortillas give the dish a more authentic, Tex-Mex feel.

Spice Level: If you like things spicier, feel free to add some diced jalapeños or a pinch of cayenne pepper to the beef mixture. For a milder version, you can use mild taco seasoning and opt for regular diced tomatoes instead of fire-roasted ones.

Make-Ahead Option: This dish can be assembled a day ahead and stored in the fridge. Just cover it tightly with foil and bake when ready to serve. You may need to add a few extra minutes to the cooking time if baking from cold.

Cheese Variations: While this recipe uses a combination of jack and cheddar cheese, you can also try using Monterey Jack, mozzarella, or a Mexican cheese blend for a different flavor profile.

Beans: Black beans are used in this recipe, but you can also substitute them with pinto beans or kidney beans if preferred.

Vegetarian Version: To make this recipe vegetarian, simply omit the ground beef and replace it with additional beans (black beans, pinto beans, or even refried beans) or sautéed vegetables like zucchini, bell peppers, and corn.

Resting Time: Allowing the lasagna to sit for 10 minutes after baking helps the layers firm up and makes it easier to slice.

Serving Suggestions: This casserole pairs wonderfully with a side of Mexican rice, a fresh green salad, or some tortilla chips with salsa.

Nutrition Information:

Frequently Asked Questions:

Can I use flour tortillas instead of corn tortillas?

Yes, you can substitute flour tortillas for corn tortillas, but corn tortillas are traditional for this recipe and give it a more authentic Mexican flavor and texture.

Flour tortillas will work fine, but they may become a bit softer and less crisp in the layers.

Can I make this recipe ahead of time?

Absolutely! You can assemble the lasagna a day or two ahead of time and store it covered in the refrigerator.

When ready to bake, preheat the oven and cook as instructed.

You may need to add a few extra minutes to the baking time if it’s coming straight from the fridge.

Can I make this recipe vegetarian?

Yes, you can make a vegetarian version by replacing the ground beef with additional beans (black beans, pinto beans, or even refried beans) or sautéed vegetables like bell peppers, zucchini, and corn.

The rest of the ingredients will still work well for a plant-based option.

How can I adjust the spice level?

If you prefer a milder flavor, you can use a mild taco seasoning and opt for regular diced tomatoes instead of fire-roasted.

For extra heat, you can add diced jalapeños or a pinch of cayenne pepper to the beef mixture.

Adjusting the type of chiles used in the recipe is another way to control spice levels.

Can I freeze this Mexican lasagna for later?

Yes, you can freeze this dish! To freeze, assemble the lasagna as instructed, then cover it tightly with plastic wrap and aluminum foil.

Freeze for up to 3 months.

To bake from frozen, preheat the oven to 350°F and bake for 45-60 minutes, covered, until it’s heated through and bubbly. L

Let it sit for 10 minutes before serving.

Can I use a different type of meat instead of ground beef?

Yes! You can easily substitute ground beef with ground turkey, ground chicken, or even ground pork.

If you’re looking for a vegetarian option, try using crumbled tofu, plant-based meat crumbles, or additional beans and vegetables in place of the meat.

Do I need to cook the tortillas before using them in the lasagna?

No, you don’t need to pre-cook the corn tortillas.

Simply layer them directly in the casserole dish.

As the lasagna bakes, the tortillas will soften and absorb the flavors of the meat mixture, creating a delicious texture.

Can I make the lasagna with a smaller or larger dish?

Yes, you can adjust the recipe for a different-sized dish.

If you use a smaller baking dish (such as an 8×8-inch), the lasagna will be thicker, and you may need to increase the baking time slightly.

For a larger dish (such as a 9×13-inch with thinner layers), the baking time will be the same, but it may cook faster.

Just keep an eye on the cheese and sauce to ensure it doesn’t overcook.

How can I make sure the lasagna doesn’t get soggy?

To avoid a soggy lasagna, ensure that you don’t add too much liquid.

When adding the tomatoes, don’t drain them, but make sure to simmer the beef mixture long enough for some of the liquid to evaporate.

Also, letting the lasagna rest for 10 minutes after baking helps the layers firm up before slicing.

Can I double the recipe to feed a larger group?

Yes, you can double the recipe!

Use a larger 9×13-inch baking dish or two separate dishes.

Just double the ingredients and keep the same baking temperature and time.

If you are baking two casseroles at once, you may need to rotate them halfway through to ensure even cooking.