This "Mexican Lasagna" Is My New Favorite Way to Cook Ground Beef

I’d like to start by saying “Mexican lasagna” is neither “Mexican” nor “lasagna” — it’s a beefy Tex-Mex-flavored casserole layered with tortillas and all the familiar flavors. Also referred to as enchilada casserole or stacked enchiladas, Mexican lasagna refers to layers of corn tortillas (instead of pasta), layered with refried beans, cheese, and a taco-spiced meaty filling tossed in store-bought red enchilada sauce. The casserole is baked to bubbling, cheesy perfection.

While the origin of the distinctly Americanized Mexican lasagna is unknown, it bears some similarity to pastel azteca, a northern Mexican dish which similarly layers corn tortillas with filling. It typically uses shredded chicken, green sauce, and layers of chiles, although the dish varies a bit family to family.

The cool thing about most casseroles, including this one, is that you can sneak in any extra ingredients you prefer or have on hand. Dice up the extra vegetables in your crisper, use green enchilada sauce instead of red, or swap the protein to suit your preferences. You’re still going to end up with a cozy, filling dish that can feed a crowd.

Why You’ll Love It

• It features all your Tex-Mex favorites. This casserole layers refried beans, corn, green chiles, and taco-spiced ground beef between corn tortillas. And that’s before you have fun with toppings.

• Seriously cheesy! This casserole is ooey-gooey from the melty layers to the crispy browned top.

• It feeds a crowd. Mexican lasagna easily makes a filling meal for 8 to 10 hungry people.

Key Ingredients in Mexican Lasagna

• Tortillas: Layer store-bought corn tortillas between layers of filling to mimic lasagna noodles.

• Beef: Use lean ground beef to make the meaty filling.

• Aromatics: Onion, bell peppers, and tomato paste help build a rich flavor base for the beef.

• Taco seasoning: A pre-made spice blend streamlines the cooking process. Most taco seasoning blends contain salt, so hold off and add more at the end as needed.

• Enchilada sauce: Red enchilada sauce holds the beef filling layer together and adds an instant flavor boost.

• Refried beans: Layers of refried beans act as a seal so that the tortillas don’t get too soggy.

• Cheese: A blend of shredded cheddar and Monterey Jack cheese makes for the gooiest layers and browned top.

How to Make Mexican Lasagna

1. Build the filling. Cook onion and bell pepper in a skillet until slightly softened. Add ground beef and cook, breaking it up, until cooked through and browned. Stir in tomato paste and taco seasoning. Cook until fragrant and the tomato paste is slightly darkened.

2. Finish the filling. Stir in frozen corn and 1 drained can diced green chiles, scraping up any browned bits from the bottom of the pan. Remove the pan from the heat. Stir in enchilada sauce (reserve some for later) into the beef mixture.

3. Assemble the casserole. Spread some of the reserved enchilada sauce in the bottom of a 9×13-inch baking dish. Arrange 6 corn tortillas in an even layer on top (they can overlap). Dollop and spread refried beans evenly over the tortillas. Spread half of the beef mixture over the beans, then sprinkle with shredded cheese. Repeat layering the tortillas, refried beans, beef mixture, and cheeses. Top with the remaining 6 tortillas. Spread the remaining enchilada sauce over the tortillas, then sprinkle with the remaining cheese.

4. Bake the casserole. Place the baking dish on a rimmed baking sheet. Bake until the cheeses are melted and the filling is bubbling. Let cool for 10 minutes before serving. Serve with desired toppings.

Helpful Swaps

• Use frozen charred corn for an extra boost of roasty flavor.

• Swap in other grated, meltable cheeses like Oaxacan, Colby Jack, queso Chihuahua, or low-moisture mozzarella.

• Substitute refried black beans in place of pinto.

• Use ground turkey, ground chorizo, or even shredded rotisserie chicken in place of ground beef.

• If you’ve got some extra time, make your own red enchilada sauce.

• Use other toppings like salsa verde, sliced radishes, pickled jalapeños, crema, or creamy guacamole.

• Add or swap any vegetables you have in your crisper — diced sweet potato or butternut squash, wilted greens, zucchini, or carrots are a good starting point.

Storage and Make-Ahead Tips

The Mexican lasagna can be assembled up to 1 day ahead before baking. Cook the beef mixture, cool it completely, then assemble the whole thing as directed. Cover with a greased piece of aluminum foil greased-side down (so the cheese doesn’t stick), and refrigerate. Bake for 30 minutes covered, then uncover and bake until heated through and bubbling, 20 to 30 minutes more.

Refrigerate leftovers in an airtight container for up to 4 days. I like to reheat individual slices on a parchment-lined baking sheet in a 350ºF oven until warmed through and crispy on the edges.

What to Serve with Mexican Lasagna

• Ranchero Sauce

• Cowboy Candy

• Creamy Guacamole

• Bacon Avocado Salad 

• A simple side salad with Cowboy Dressing

• Sopapilla Cheesecake Bars for dessert!

Mexican Lasagna Recipe

It’s not authentic, but it is delicious.

Prep time 30 minutes to 35 minutes

Cook time 45 minutes to 50 minutes

Serves 8 to 10

Ingredients

• 1 tablespoon neutral oil, such as canola, grapeseed, or vegetable

• 1 large white or yellow onion, finely chopped (about 2 cups)

• 1 medium red bell pepper, diced (about 1 cup)

• 1 pound lean ground beef

• 2 tablespoons tomato paste

• 1 (1-ounce) packet or 3 tablespoons taco seasoning

• 2 cups frozen corn kernels (about 10 ounces)

• 1 (7-ounce) can diced green chiles, drained

• 2 (10-ounce) cans red enchilada sauce

• Kosher salt

• 8 ounces Monterey Jack cheese, shredded (2 cups)

• 8 ounces mild cheddar cheese, shredded (2 cups)

• 18 (5- to 6-inch) corn tortillas

• 1 (16-ounce) can refried beans

Topping options:

• Chopped fresh cilantro

• Pico de gallo

• Sour cream

• Diced avocado

Instructions

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1. Heat the oven to 350ºF.

2. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add 1 finely chopped white onion and 1 diced medium red bell pepper and cook, stirring occasionally, until the onions are translucent and slightly softened, about 4 minutes.

3. Add 1 pound lean ground beef and cook, breaking it up into small pieces with a wooden spoon, until cooked through and browned, 6 to 8 minutes. Stir in 2 tablespoons tomato paste and 1 (1-ounce) packet taco seasoning. Cook until fragrant and the tomato paste is slightly darkened, about 2 minutes.

4. Stir in 2 cups frozen corn kernels and 1 drained (7-ounce) can diced green chiles, scraping up any browned bits from the bottom of the pan. Remove the pan from the heat.

5. Reserve 1 cup enchilada sauce from 2 (10-ounce) cans. Stir the remaining enchilada sauce into the beef mixture. Taste and season with kosher salt as needed.

6. Mix 8 ounces shredded Monterey Jack and 8 ounces shredded mild cheddar cheese together in a medium bowl.

7. Spread 1/2 cup of the reserved enchilada sauce in the bottom of a 9x13-inch baking dish. Arrange 6 of the corn tortillas in an even layer on top (they can overlap). Dollop and spread 1/2 of 1 (16-ounce) can refried beans (generous 3/4 cup) evenly over the tortillas. Spread half of the beef mixture (about 3 cups) over the beans, then sprinkle with 1/3 of the cheeses (1 1/3 cups). Repeat layering the tortillas, refried beans, beef mixture, and cheeses. Top with the remaining 6 tortillas. Spread the remaining 1/2 cup enchilada sauce over the tortillas, then sprinkle with the remaining cheese.

8. Place the baking dish on a rimmed baking sheet. Bake until the cheeses are melted and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving. Serve with desired toppings.

Recipe Notes

Make ahead: The Mexican lasagna can be assembled up to 1 day ahead before baking. Cool beef mixture completely before assembling. Cover with a greased piece of aluminum foil greased-side down (so the cheese doesn’t stick), and refrigerate. Bake for 30 minutes covered, then uncover and bake until heated through and bubbling, 20 to 30 minutes more.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Further Reading

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