Get all the flavor and fun of tacos—without the messy cleanup—by making this easy, crowd-pleasing Tex-Mex dish!
My partner and I used to do a regular taco night. We’d cook up spiced ground turkey or beef for the filling, warm our tortillas in another skillet, then fill several bowls with toppings like chopped tomatoes, cheese, diced onions and jalapeños, shredded lettuce, and sour cream. It was fun the first couple times. Then we started to argue about who was going to clean up all those dirty dishes.
Taco nights ceased—until my partner discovered this brilliant Mexican lasagna recipe! It delivers all those savory, earthy, and cheesy flavors with a fraction of the effort. And because I have an enameled cast-iron casserole dish that I can use on the stovetop and in the oven, this is a one-pan dish for us. It might have saved our relationship!
I love making this recipe for potlucks with our respective families. It’s a real crowd-pleaser, thanks to those layers of spicy beef, chewy beans, thin tortillas, and ooey-gooey melted cheese. I always bring extra chopped jalapeños, green onions, and sour cream so everyone can tailor their plate to their tastes.
How to personalize your Mexican lasagna
Mexican lasagna is a lively, mashup dish that blends Tex-Mex flavors with the comforting layers of a classic casserole. While it doesn’t claim deep roots in traditional Mexican cuisine, this dish celebrates the creative spirit of home cooks who tailor recipes to their own tastes—swapping noodles for tortillas and building flavor with every layer.
Make it your own by layering in more veggies, like diced bell peppers, sautéed zucchini, or flat-leaf spinach. Add a touch of heat by sprinkling in a little cayenne pepper or mixing in some diced jalapeños. I highly recommend skipping the store-bought shredded cheese blends—which contain anti-caking agents that inhibit melting—in favor of shredding fresh from a block. Opt for a combo of sharp cheddar for tang, mozzarella for stretch, and pepper jack for a spicy kick. Or simply use your favorite cheese!
How do I store leftovers?
Let your Mexican lasagna cool slightly before storing, but don’t leave it out at room temp for longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze leftovers for up to 4 months in a freezer-safe container or bag. Thaw overnight in the fridge. Reheat covered with foil in a 350°F oven until hot and bubbly, about 20-30 minutes. You can also microwave individual portions in 90-second intervals. Make sure your leftovers reach a safe internal temp of 165°F.
Similar recipes to try
If hearty, Mexican-inspired dishes are your go-to faves, try this Chicken Enchilada Casserole, this Keto Fajita Casserole, and this Keto Ground Beef Mexican Casserole. Other dishes inspired by Latin cuisine include this Low-Carb Chipotle Lime Mexican Coleslaw, this Taco Bowls—Keto Recipe, this recipe for Fajita Veggies Mix, and this easy recipe for Traditional Pico De Gallo.
Mexican Lasagna
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion diced
- 2 teaspoons garlic minced
- 1/4 cup taco seasoning low-sodium or homemade
- 1/2 cup water
- 14.5 ounces no-salt-added fire-roasted diced tomatoes
- 4 ounces green chilies chopped
- 1 15-ounce can low-sodium black beans drained and rinsed
- 18 corn tortillas
- 6 cups reduced-fat cheese blend shredded and divided
- 1 medium tomato diced for garnish
- 1 bunch green onions sliced for garnish
- Low-fat sour cream optional, for serving
Instructions
- Preheat your oven to 350°F. Prepare a 9×13-inch casserole dish with a light coating of nonstick cooking spray.
- In a large skillet, cook the ground beef and onion over medium heat until the beef is no longer pink and the onions are tender, about 8-10 minutes.
- Add the minced garlic to the skillet. Cook and stir until fragrant, about another 1-2 minutes.
- Mix in the taco seasoning and water, stirring until the beef mixture is evenly coated with the seasoning.
- Fold in the canned tomatoes with their juices, green chilies, and black beans. Cook until the mixture is warmed through, about 4-5 minutes. Remove from heat and set aside.
- Create the first layer in your casserole dish by arranging 6 corn tortillas in the bottom so they overlap slightly.
- Spoon 1/3 of the beef mixture over the tortillas. Sprinkle with 2 cups of shredded cheese.
- Continue layering the remaining tortillas, beef mixture, and cheese. End with a final sprinkle of cheese on top.
- Cover the dish with aluminum foil. Bake until the casserole is hot and bubbly and the cheese has melted, about 30-40 minutes.
- Garnish the baked casserole with diced tomatoes and green onions, then let it rest for 10 minutes to set before slicing.
- Serve warm with a dollop of low-fat sour cream, if desired.
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