Say hello to the Mexican Lasagna. Layers of tortilla, seasoned ground beef, black beans, spicy diced tomatoes, and cheese. This Mexican Lasagna recipe will become a family favorite!
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This Mexican Lasagna recipe is absolutely brilliant, and let me tell you why: It has ALL THE FLAVORS of tasty, saucy baked Mexican enchiladas, but with half the effort.
My Mexican lasgna is so much easier to make than traditional enchiladas – the whole casserole is ready in just 30 minutes!
This recipe skips the whole process of rolling tortillas one by one.
That’s how I actually came up with this recipe in the first place – I tried making enchiladas. The tortillas just kept falling apart and I was not getting anywhere. What a mess it was.
So I decided to just layer the tortillas with all the other ingredients, top everything with cheese, and call it a day.
This Mexican Lasagna actually came together very quickly, and left us with plenty of leftovers for lunches the next couple of days.
How do you make this Mexican Lasagna??
Well, you start by quickly browning ground beef in a pan with fresh garlic and a few spices. Then you add in some black beans – they add a lovely texture to this casserole!
The Mexican Lasagna will go into the oven for just 15 minutes to melt the cheese and bring all the flavors together. And that’s it. No lengthy baking, not messy enchilada rolling.
Just 20 minutes of cooking and you have the most flavorful dinner!
A few tips about the ingredients for this Mexican Lasagna Recipe:
I find that the small 6-inch tortillas are the easiest for this recipe, because you can really fill that casserole pan well. Don’t be afraid to overlap the tortillas a bit – I find that the parts of the casserole that had overlapped tortilla were the tastiest.
You can also rip larger tortillas in half when needed and layer those, either size is fine for this recipe.
You can use corn tortillas for a gluten free option, this recipe works great with both wheat and corn tortillas.
I use 2 cans of diced tomatoes with jalapeños for this recipe. These canned tomatoes are great because they save you the step of adding jalapeños to this recipe, and I find that they add just the right amount of flavor without adding too much spice.
You can find the diced tomatoes with jalapeños in the store right next to the regular cans of diced tomatoes. If your store doesn’t carry the diced tomatoes with jalapeños, look for diced tomatoes with chilies. Or you can always get them on Amazon – these are the ones I used.
To serve this Mexican Lasagna…
Add some garnish for a pop of color: chopped scallions, cilantro, or queso fresco work great!
Serve this Mexican Lasagna with a dollop of sour cream and a side of guacamole.
You might also love these other easy cheese recipes:
If you enjoyed this recipe, let me know with a comment and a star rating below! And don’t forget to give it a rating in the recipe card below, and share it on Facebook or Pinterest. 🙂
Mexican Lasagna Casserole
- 3 garlic cloves , minced
- 1 tablespoon olive oil (or vegetable oil)
- 1 lb ground beef
- 1 tablespoon chili powder
- 1 teaspoon salt (or less, see notes)
- 1 tablespoon ground cumin
- 1 teaspoon onion powder
- 1 15-oz can black beans , drained and rinsed
- 2 15-oz cans diced tomatoes with jalapeño/chilies
- 9-12 6-inch corn or flour tortillas (see notes)
- 3 cups shredded cheddar cheese
- Optional: 2 tablespoons chopped cilantro, scallions, or queso fresco
- Optional: Sour cream or guacamole for serving.
- Preheat oven to 350F. Spray a 9x13 casserole pan with non-stick spray (or use a similar size baking dish).
- In a large skillet, saute the minced garlic in the olive oil for 2 minutes. Add the ground beef, and stir fry over high heat until the meat is mostly cooked and has released some liquid, about 3 minutes.
- Drain the liquid released from the meat. Add the chili powder, salt, cumin, and onion powder. Add the drained black beans. Continue to cook until the meat is browned and fully cooked, about 2-3 minutes.
- Assemble the casserole: Spread about 1/2 of a can of diced tomatoes with jalapeños on the bottom of the casserole dish. Place 3-4 tortillas on top of the tomatoes. I used two whole tortillas and cut one in half to cover the whole casserole dish.
- Spread about half of the meat mixture over the tortillas. Spread the rest of the first can of tomatoes over the meat. Sprinkle with about 1 cup of shredded cheese.
- Layer the rest of the lasagna: Add a layer of tortillas, the rest of the meat mixture, 1/2 can of tomatoes, 1 cup shredded cheese. Repeat with a layer of tortillas, the rest of the tomatoes, and 1 cup shredded cheese.
- Place the lasagna in the preheated oven and bake for 15 minutes. Turn up the heat to 425 and bake for 5 more minutes. (no need to wait for it to preheat again, just turn the heat up and set a new timer!)
- Remove from oven and allow to cool before cutting and handling the hot dish. Sprinkle with chopped cilantro, chopped scallions, or crumbled queso fresco or goat cheese to serve.
- The number of tortillas you need will depend on the size/shape of your casserole dish and how much you decide to overlap the tortillas. I find that the casserole tastes even better with several overlapping tortillas.
- Check if your chili powder has salt in it, and start with 1/2 teaspoon salt. Once the ground beef is fully cooked, give it a taste and see if you need more salt.