Cheesy Layers Mexican Lasagna

This easy Mexican lasagna brings together the bold flavors of Tex—Mex with the comforting layers of a classic casserole. Ground beef seasoned with taco spices mingles with black beans, corn, tomatoes, and plenty of melty cheese, all nestled between tender lasagna noodles and topped with zesty enchilada sauce. It’s a perfect weeknight dinner that feels special without a lot of fuss.

I first made this during a busy weeknight when I wanted something comforting but quick, and now it’s become a staple in our home for both casual dinners and entertaining friends.

Ingredients

• Ground beef: provides rich flavor and protein— choose lean to keep it balanced
• Onion and garlic: build a savory aromatic base that deepens the overall taste
• Taco seasoning: either homemade or store—bought adds classic Tex—Mex spice and warmth
• Rotel tomatoes with green chiles: contribute a little heat and acidity— use good—quality canned tomatoes for best flavor
• Black beans and corn: add texture, fiber, and a touch of sweetness— rinse beans well to reduce sodium
• Enchilada sauce: this adds moisture and authenticity— homemade will have more depth but jarred works fine
• Tomato sauce: balances the dish and keeps layers saucy but not too wet
• Salsa: thicker salsa helps hold layers together better than runnier versions
• Lasagna noodles: traditional sheets provide structure— look for sturdy noodles that won’t turn mushy
• Shredded Mexican cheese blend: a combo of melting cheeses like Monterey Jack and cheddar gives gooey texture and flavor

Instructions

Sauté the aromatics and brown the beef:

Cook the ground beef and onions in a large skillet over medium—high heat until the meat is no longer pink and onions become soft about 7 to 8 minutes. Drain excess grease to keep the flavors clean. Add minced garlic and cook for 1 to 2 minutes until fragrant but not burnt.

Prepare the lasagna noodles:

Bring a large pot of salted water to a boil and cook the lasagna sheets according to package instructions usually around 8 minutes. Drain and lay out the noodles to prevent sticking.

Add taco seasoning and liquids:

Sprinkle taco seasoning over the cooked meat and stir in water as directed on the seasoning packet. Simmer for 3 to 4 minutes until the mixture thickens gently allowing the spices to bloom.

Combine tomatoes, beans, and sauces:

Stir in Rotel tomatoes black beans corn enchilada sauce tomato sauce and salsa. Let the filling simmer for about 5 minutes to allow flavors to meld and the sauce to thicken slightly.

Assemble the lasagna layers:

Spread about half a cup of meat mixture thinly over the bottom of a 13 by 9 inch baking dish to prevent noodles sticking. Layer about four noodles evenly over the filling. Add one third of the remaining meat mixture evenly on top followed by a generous cup of shredded cheese. Repeat layering two more times ending with cheese on top.

Bake covered then uncovered:

Cover the dish tightly with foil and bake at 350 degrees Fahrenheit for 25 minutes. Remove the foil and bake uncovered for another 20 minutes or until cheese is bubbly and golden spots appear.

Rest before serving:

Allow the lasagna to rest for about 10 minutes outside the oven so the layers set up and it slices cleanly without falling apart.

I always look forward to the cheese melting into every nook of this dish— it makes the whole lasagna irresistibly gooey and comforting. One family dinner we served this my kids declared it their favorite casserole of all time asking for seconds and thirds.

Storage Tips

Keep leftovers tightly covered in the refrigerator for up to three days and reheat in the oven or microwave until warm. For longer storage freeze in airtight containers for up to three months and thaw overnight in the fridge before reheating to keep the texture perfect.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a lighter version; pinto beans or kidney beans work well instead of black beans and slightly change the flavor profile; use corn tortillas in place of lasagna noodles for a gluten—free or different texture version and add diced bell peppers zucchini or jalapeños for more veggies and extra flavor layers.

Serving Suggestions

Serve with a dollop of sour cream or a sprinkling of fresh cilantro to brighten the rich flavors. Pair with a simple green salad or Mexican—style chopped salad with avocado and lime dressing and offer extra salsa verde or enchilada sauce on the side for a spicy kick.

Enjoy this comforting customizable Mexican lasagna— it’s perfect for weeknights or feeding a crowd.

Common Recipe Questions

→ What type of cheese is best for this dish?

A shredded Mexican cheese blend works best, offering a perfect melt and authentic flavor. Monterey Jack or similar cheeses may also be used.

→ Can I substitute ground beef with other proteins?

Yes, ground turkey, chicken, shredded chicken, or pork carnitas can be used as alternatives to ground beef for different flavors.

→ Is it possible to make this dish vegetarian?

Absolutely. Omit the meat and add extra black beans or use lentils, chickpeas, or meatless mince to maintain texture and protein.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven or microwave until hot throughout.

→ Can tortillas be used instead of lasagna noodles?

Yes, layered tortillas work well in place of noodles, though baking time may vary slightly depending on the thickness.