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Layered, saucy, and irresistibly cheesy, this easy Mexican lasagna recipe stacks tortillas, taco-seasoned beef, beans, and spicy salsa into a Tex-Mex lasagna that eats like an enchilada lasagna—cozy comfort with bold flavor in every slice for busy weeknights and crowd-pleasing dinners. Save it now for an easy Mexican casserole you’ll make on repeat.
Why You’ll Love This Recipe
- Tex-Mex comfort with enchilada lasagna vibes: tortillas replace noodles for quicker layering and better weeknight practicality.
- Simple pantry wins: salsa, beans, and a tortilla lasagna recipe approach keep prep easy but big on flavor.
- Family-friendly flexibility: Use flour tortillas for softer layers or corn tortillas for a more enchilada-style bite.
- Scales for meal prep and parties: bake now, slice later; great for potlucks and leftover-friendly lunches.
Ingredient Notes
- Tortillas: Flour tortillas create soft, cohesive layers in a Mexican lasagna with flour tortillas; corn tortillas give enchilada lasagna character.
- Ground Beef or Turkey: Seasoned with taco spice for that taco lasagna recipe profile while keeping the texture meaty and satisfying.
- Spicy Salsa: Adds acidity, heat, and moisture that binds the layers like Tex-Mex lasagna meets casserole.
- Black Beans & Corn: Classic Mexican casserole recipe elements that bulk up nutrition and texture without extra effort.
- Enchilada or Tomato Sauce: Provides saucy cohesion; enchilada sauce leans toward enchiladas, and lasagna tomato sauce leans Italian-Mex hybrid.
- Mexican Cheese Blend: Melts beautifully for that golden, bubbly finish every Mexican lasagne fan craves.
- Aromatics & Herbs: Onion, bell pepper, cilantro, green onion to brighten, with optional jalapeños for kick.
Step-by-Step Instructions
- Sauté & Season
Cook ground beef with onions until browned; drain if needed, then stir in taco seasoning, black beans, corn, and a splash of spicy salsa to create a cohesive filling for your Mexican tortilla bake. - Prep the Pan
Spread enchilada sauce or tomato sauce thinly on the bottom of a 9×13-inch dish to prevent sticking and to help tortillas soften evenly in your tortilla lasagna. - Layer
Place tortillas to cover the base; add a layer of beef-bean mixture, spoon on sauce, sprinkle Mexican cheese; repeat layers to the top for a tall Mexican lasagna recipe with tortillas. - Top & Bake
Finish with sauce and a heavy blanket of cheese; bake at 375°F until bubbling and golden with speckles of toasted cheese—classic Tex-Mex lasagna energy. - Rest & Slice
Let the casserole rest 10–15 minutes so the layers set, then slice into squares for that neat taco lasagna bake look.
Storage Information
- Refrigerate: Cool completely; store slices airtight up to 4 days for easy reheat meals.
- Freeze: Wrap portions tightly; freeze up to 3 months; thaw overnight before reheating for best texture.
- Reheat: Cover and warm in a 325°F oven or microwave in short bursts to keep layers moist.
Helpful Tips
- Tortilla Choice: Flour tortillas yield tender stacks; corn tortillas add enchilada lasagna structure—mix them for the best of both.
- Sauce Control: Too little sauce dries layers; too much makes it soupy—aim for a thin spread on each layer.
- Cheese Strategy: Divide cheese between interior layers and a generous top for pull-apart slices.
- Flavor Boosters: Add roasted poblanos, chipotle in adobo, or extra spicy salsa to dial up heat.
- Make-Ahead: Assemble earlier, refrigerate, then bake before dinner; add 10 minutes to account for chill.
Variations
- Chicken Taco Lasagna: Swap in shredded chicken and green enchilada sauce for a lighter spin.
- Vegetarian: Replace meat with sautéed mushrooms and extra beans for a hearty Mexican casserole.
- Quesadilla Lasagna: Use tortillas brushed with oil and lightly griddled to add crispy edges between layers.
- Nacho Lasagna: Add crushed tortilla chips on top in the last 10 minutes for nacho crunch.
- Texas Style Lasagna: Incorporate smoky chili powder and a touch of BBQ sauce for Texas lasagna flair.
Tools and Equipment Needed
- 9×13-inch baking dish or similar casserole pan for even layers.
- Large skillet for browning and combining the filling.
- Mixing bowls, spatula, and ladle to streamline layering and saucing.
- Sharp chef’s knife for clean slices and portioning.
FAQ
- Can corn tortillas be used? Yes—corn tortillas create more enchilada lasagna texture; soften with sauce as you layer.
- Is this spicy? Heat depends on salsa and seasoning; choose mild or spicy salsa and adjust chili to taste.
- Can it be made ahead? Assemble up to 24 hours ahead; bake before serving and rest so layers set.
- What to serve with Mexican lasagna? Try a simple salad, cilantro-lime rice, or elote-style corn.
- How to avoid soggy layers? Don’t oversauce; bake uncovered until edges bubble and top is lightly browned.
Related Recipes You’ll Love
- Mexican casserole recipe ideas for easy weeknights and crowd-pleasing potlucks.
- Taco lasagna recipe inspirations using tortillas and enchilada sauce.
- Recipes using tortillas for dinners that transform pantry staples into comfort food.
Pro Tips for Pinterest Success
- Use descriptive keywords in titles: Mexican lasagna recipe, Tex-Mex lasagna, enchilada lasagna, tortilla lasagna recipe.
- Craft alt text that’s factual and includes a core annotation without stuffing.
- Pin multiple images: feature slice, ingredient flat lay, and a step-by-step storyboard to capture varied intents.
- Save at peak times and add seasonal angles like “game day” or “back-to-school dinners.”
Serving & Pairings
- Toppings: Avocado, crema, pickled jalapeños, and fresh cilantro brighten the richness.
- Sides: Mexican rice, black bean salad, or a crunchy slaw add contrast.
- Leftovers: Reheat and serve with a fried egg for a hearty brunch twist.
Nutrition & Adjustments
- Lighten it: Use lean turkey, part-skim cheese, and extra veggies like zucchini and spinach.
- Gluten-free: Choose certified gluten-free corn tortillas and check seasoning blends.
- Dairy-free: Use plant-based cheese and a dairy-free crema or avocado for creaminess.
Closing Note (no title)
When cozy comfort meets bold flavor, this Mexican lasagna recipe with tortillas delivers a stacked, saucy bake that’s weeknight-easy yet weekend-worthy—pin, save, and share it to spark your next Tex-Mex lasagna night.
Make-Ahead & Freezer Guide
Assemble this Mexican lasagna recipe up to 24 hours in advance, cover tightly, and refrigerate; add 10 minutes to the bake time to account for the chill so layers set like a sturdy Tex-Mex lasagna slice that’s easy to plate. For long-term storage, wrap cooled squares individually and freeze up to 3 months; reheat covered at 325°F until hot for enchilada lasagna comfort on demand.
What to Serve With It
Round out this tortilla lasagna recipe with cilantro-lime rice, a crunchy cabbage slaw, or elote-style corn for brightness, texture, and balance in every bite. For toppings, set out avocado, crema or sour cream, pico de gallo, pickled jalapeños, and fresh cilantro to echo classic taco lasagna flavors and boost weeknight appeal.
Healthy Swaps & Dietary Tweaks
Lighten your Mexican casserole by using lean ground turkey, part-skim cheese, and extra veggies like zucchini or bell pepper while keeping the saucy Tex-Mex lasagna layers satisfying. For gluten-free, choose certified corn tortillas and verify seasonings; for dairy-free, opt for plant-based cheese and a silky cashew crema to keep that enchilada lasagna vibe.
Entertaining & Batch Strategy
Double the recipe in two pans to feed a crowd, staggering bakes for steady service; rest 15 minutes so slices hold their shape like a restaurant-ready Mexican lasagna with tortillas. Set up a topping bar and label it “Build-Your-Own Taco Lasagna” to spark interaction, boost repins, and make leftovers versatile for lunches.
Troubleshooting Texture & Layers
If layers slip, rest longer before slicing and avoid oversaucing; aim for a thin, even sauce per layer for a clean tortilla lasagna cross-section. If the top browns too fast, tent with foil; if it seems dry, add a drizzle of enchilada sauce during the last 10 minutes to revive that melty, cozy enchilada lasagna finish.
Pairing Ideas
Serve with cilantro-lime rice, a crunchy cabbage slaw, or elote-style corn to balance richness and highlight classic Mexican lasagna recipe flavors.
For drinks, pair with a crisp lager, agua fresca, or a limey mocktail to cut through the cheesy, saucy layers of this Tex-Mex lasagna.
Easy Mexican Lasagna Recipe
Layered Tex Mex comfort: tortillas, taco-seasoned beef, beans, salsa, and cheese baked enchilada-style for a cozy, family-friendly casserole that slices clean and reheats beautifully.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 8 servings
- Category: Casserole, Dinner
- Cuisine: Tex Mex
Ingredients
– 10–12 medium flour or corn tortillas
– 1 lb ground beef (or turkey), cooked and drained
– 1 packet taco seasoning (or 2 tbsp homemade)
– 1 cup spicy salsa (mild or hot to taste)
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup corn kernels (frozen or canned, drained)
– 2 cups red enchilada sauce (or tomato sauce)
– 2 1/2 cups shredded Mexican blend cheese
– 1 small onion, diced
– 1 bell pepper, diced
– 2 tbsp olive oil
– Salt and pepper, to taste
– Garnish: chopped cilantro, sliced green onions, lime wedges
Instructions
1. Cook Filling: Sauté onion/pepper in oil, brown beef, add taco seasoning, beans, corn, and salsa; simmer 2–3 min.
2. Prep Pan: Spread a thin layer of enchilada sauce in a 9×13-inch dish.
3. Layer: Tortillas → beef mix → sauce → cheese; répétez 3–4 couches.
4. Bake: Top with sauce/cheese; bake at 375°F (190°C) 20–25 min until bubbly.
5. Rest & Serve: Reposez 10–15 min; tranchez, garnissez de cilantro et lime.
Notes
Use flour tortillas for softer layers or corn for enchilada texture. Avoid oversaucing each layer for clean slices. Make-ahead: assemble, chill up to 24 hrs, add ~10 min bake. Gluten-free: corn tortillas. Dairy-free: plant-based cheese.