I love how this recipe combines everything I enjoy about tacos and enchiladas into one easy-to-slice layered bake. It’s naturally gluten-free thanks to the corn tortillas, and the layers stay firm after baking, making it great for leftovers. It’s also super customizable, so I can add my favorite toppings or mix-ins to suit any craving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the flavorful meat filling 1 pound ground beef 1 medium yellow onion, diced 2 teaspoons garlic, minced (about 2 cloves) ¼ cup taco seasoning (about 2 packets) ½ cup water 1 can (14.5 oz) fire roasted diced tomatoes, with juices 1 can (4 oz) green chiles 1 can (15 oz) black beans, drained and rinsed
For assembly 18 corn tortillas 6 cups shredded Jack and cheddar cheese blend
Fresh toppings for serving 1–2 medium tomatoes, diced 1 bunch green onions, sliced Sour cream for dolloping
Directions
I preheat the oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
In a large skillet over medium heat, I brown the ground beef and diced onion together until the meat is cooked through and the onions are soft (about 6–8 minutes).
I stir in the garlic and cook for another minute, then mix in the taco seasoning and water.
I add the fire roasted diced tomatoes, green chiles, and black beans, stirring until the mixture is heated through (about 3–4 minutes).
I layer 6 corn tortillas in the bottom of the baking dish, slightly overlapping them.
I spread one-third of the meat mixture over the tortillas and sprinkle 2 cups of cheese on top.
I repeat the layering process two more times (tortillas, meat, cheese) for a total of three layers.
I cover the dish tightly with foil and bake for 30–40 minutes until bubbly and melted throughout.
I let it rest for 10 minutes before slicing, then top with fresh tomatoes, green onions, and dollops of sour cream to serve.
Servings and Timing
This recipe makes 8 hearty servings. It takes about 25 minutes to prep and 35 minutes to bake, so I have it on the table in about an hour total.
Variations
I like to switch things up by adding corn kernels for sweetness or diced jalapeños for heat. Sometimes I swap in ground turkey or shredded chicken instead of beef, and I’ve even used pinto beans or refried beans for a creamier texture. For a vegetarian version, I skip the meat and double up on beans and veggies like zucchini or bell peppers.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave for single servings or cover the whole dish with foil and warm it in a 350°F oven for 15–20 minutes. It also freezes well—just wrap tightly and thaw before reheating.
FAQs
Can I use flour tortillas instead of corn?
Yes, I’ve used flour tortillas when I didn’t have corn on hand. They work well, though they don’t stay as firm after baking.
Can I make this dish ahead of time?
Definitely. I often assemble it a day in advance, cover it, and refrigerate. When I’m ready, I bake it straight from the fridge (adding 5 extra minutes if it’s cold).
What’s the best cheese to use?
I like a blend of Jack and cheddar for the perfect balance of melt and flavor. Pepper Jack also works great for a spicier version.
Can I add veggies to the filling?
Yes! I’ve mixed in bell peppers, corn, spinach, and even diced zucchini to bulk it up and add more texture and color.
Do I need to cook the tortillas first?
Nope. The corn tortillas soften beautifully as they bake with the meat and cheese. Just layer them straight into the dish.
Conclusion
Mexican Lasagna is a cozy, cheesy, and flavor-packed casserole that always satisfies. It brings together everything I love about Tex-Mex food—seasoned meat, beans, cheese, and tortillas—in a dish that’s easy to make and even better the next day. Whether I’m cooking for a gathering or just making a family dinner, this recipe always gets rave reviews.
This Mexican lasagna is a hearty layered casserole made with corn tortillas, seasoned ground beef, black beans, and lots of melted cheese for comforting Tex-Mex flavor.
Author:Ella
Prep Time:25 minutes
Cook Time:35 minutes
Total Time:1 hour
Yield:8 servings
Category:Grandma’s Legacy, Main Dish
Method:Baking, Casserole
Cuisine:Tex-Mex
Diet:Gluten Free
Ingredients
For the meat filling:
1 pound ground beef
1 medium yellow onion, diced
2 teaspoons garlic, minced (about 2 cloves)
¼ cup taco seasoning (about 2 packets)
½ cup water
1 can (14.5 oz) fire-roasted diced tomatoes, with juices
1 can (4 oz) green chiles
1 can (15 oz) black beans, drained and rinsed
For assembly:
18 corn tortillas
6 cups shredded Jack and cheddar cheese blend
Optional toppings:
1–2 medium tomatoes, diced
1 bunch green onions, sliced
Sour cream, for serving
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
Cook the meat filling:
In a large skillet over medium heat, brown the ground beef and onion until the meat is no longer pink (about 6–8 minutes).
Stir in garlic and cook for 1 minute. Add taco seasoning and water; stir to combine.
Add diced tomatoes (with juices), green chiles, and black beans. Stir and let heat through for 3–4 minutes.
Assemble the layers:
Layer 6 corn tortillas on the bottom of the baking dish, overlapping slightly.
Spread one-third of the meat mixture on top, then sprinkle with 2 cups of cheese.
Repeat the layering (tortillas, meat, cheese) two more times for 3 total layers.
Bake:
Cover tightly with foil and bake for 30–40 minutes, until bubbly and cheese is melted.
Rest and serve:
Let sit for 10 minutes before slicing. Top with diced tomatoes, green onions, and sour cream.
Notes
The 10-minute resting time helps the lasagna hold its shape.
Assemble ahead and refrigerate overnight for easy baking later.
Swap in jalapeños, corn, or pinto beans for a personalized twist.
Fire-roasted tomatoes add smoky depth, but regular diced tomatoes work too.
Leftovers are even better the next day and reheat well.
