Mexican Lasagna Recipe

Need an easy recipe to feed a crowd? This Taco Lasagna is loaded with taco meat, black beans, corn, and cheese. Perfect for busy nights!

Mr. Maebell loves tacos. I do too, but when it comes to Mexican food I am always going to pick enchiladas over tacos. Every single time. The trouble is, Mr. Maebell grew up as one of those super picky kids, and while he is so much more open to trying new things than he used to be, some things are just never going to fly with that sweet man.

Enchiladas are one of those things. He will eat them, but not with a smile on his face. So, what is a poor girl to do? Lead an enchilada-less life? Absolutely not!

Enter: Taco Lasagna. A casserole that is kind of like a cross between tacos and enchiladas! It is a super hearty crowd pleasing casserole that is big enough to fed an army, but simple enough for a weeknight meal. If that doesn’t solve your “what is for dinner” dilemma, I just don’t know what will.

We were introduced to this by Mr. Maebell’s Mom, but I don’t know where it come from. I don’t even know if there is an actual recipe, but I will show you how I make mine.

This Mexican lasagna casserole recipe has simple ingredients you probably cook with often. It is layered just like traditional Italian lasagna, which is where the name comes from. 

Why You’ll Love This Mexican Lasagna with Tortillas

1. Feeds a crowd – It’s super filling and hearty on its own, but pairing it with sides means you could feed a lot of people without a lot of work!
2. Favorite flavors – These are classic flavors that even picky eaters (like Mr. Maebell) will eat.
3. Reheats well – This is an easy one to meal prep, and you’ll love the leftovers just as much!

Ingredients in Taco Lasagna

To make this taco casserole with corn tortillas, you’ll need the following:

• Ground beef
• Taco seasoning 
• Tomatoes with green chiles
• Refried beans
• Corn
• Black beans
• Shredded cheddar cheese
• Sour cream
• Corn tortillas

How to Make Taco Lasagna with Tortillas

1. Brown the ground beef, then stir in the tomatoes with green chilies and taco seasoning.
2. Let mixture simmer until all liquid is gone.
3. Spray a 9×13-inch casserole dish with cooking spray.
4. Layer the Mexican taco lasagna (I’ve listed the order you should layer the ingredients in the recipe card below).
5. Once you’ve layered your ingredients, bake for 30 minutes until it is gold and bubbly!
6. Top with your favorite Mexican toppings like salsa, guacamole, and don’t forget the chips!

Taco Lasagna Variations & Substitutions

1. Swap different proteins. Instead of ground beef, you could use ground turkey, venison, or a meatless substitute. You could omit the meat entirely and replace with an extra can of beans for an inexpensive, vegetarian dinner.
2. Make it spicy. For more heat, simmer the tomato mixture with a couple chopped, seeded jalapenos, use pepper jack cheese instead of cheddar, and add in a little bit cayenne pepper with your seasoning.
3. Use homemade seasoning. The store-bought taco seasoning has a lot of filler and preservatives, so we like using our own homemade taco seasoning for bolder flavor.
4. Try flour tortillas. We prefer the flavor and texture of corn tortillas, but flour tortillas work well, too! These do get softer, so it might be a good option for those who prefer the tortillas to somewhat “melt in your mouth.”

Tips for Making Mexican Lasagna with Corn Tortillas

• When assembling the lasagna, your tortillas may overlap some. That’s perfectly fine!
• For a spicy version, switch the cheddar for pepper jack cheese!
• You can easily make this dish vegetarian by omitting the meat. Add an extra can of beans to make up for it.

What to Serve with Mexican Lasagna

We love that, like most casseroles, it’s a whole meal in and of itself with carbs, protein, and veggies! If you’re looking to stretch this meal further, consider adding some of our favorites to the side:

1. Refried Beans Recipe
2. Seasoned Black Beans
3. Instant Pot Mexican Rice

How to Store Taco Lasagna Recipe

1. Fridge: Allow lasagna to cool completely, then store in airtight containers up to 3-4 days.
2. Freezer: If unbaked, cover lasagna tightly and freeze up to 3 months (thaw overnight in the fridge before baking). If baked, cover cooled lasagna tightly and freeze up to 2 months.

Mexican Lasagna Recipe FAQs

More Gluten-Free Dinner Recipes:

• Keto Taco Skillet 
• Cheesy Chicken and Rice Casserole
• One-Pan Cabbage Casserole
• One-Pan Enchiladas 
• Gluten-Free Taco Zoodle Casserole
• Crispy Chicken Tacos