Mexican Lasagna layers seasoned ground beef, black beans, tomatoes, green chiles, corn tortillas, and a generous jack-cheddar blend in a 9×13-inch casserole. Three repeated layers create a substantial dinner that cuts cleanly after a short rest.
The recipe serves exactly 12 in 60 minutes, with 20 minutes of preparation and 40 minutes of cooking. Bake it covered at 350°F for 30–40 minutes, then rest for 10 minutes before slicing.
Mexican Lasagna Ingredients
The filling uses 1 pound ground beef, 1 diced yellow onion, 2 teaspoons minced garlic, ¼ cup taco seasoning, ½ cup water, one undrained 14.5-ounce can fire-roasted diced tomatoes, one 4-ounce can green chiles, and one drained, rinsed 15-ounce can black beans.
For three layers, prepare exactly 18 corn tortillas and 6 cups shredded jack-cheddar blend. Serve with 1–2 diced tomatoes, one bunch sliced green onions, and sour cream.
If you enjoy this recipe, you may also like Tandoori Chicken Garlic Bread.
How to Make Mexican Lasagna
- Heat oven to 350°F and spray a 9×13-inch dish.
- Brown ground beef and onion over medium heat until no pink remains and onion is soft.
- Add garlic and cook 1 minute.
- Stir in taco seasoning and ½ cup water.
- Add undrained tomatoes, green chiles, and drained black beans; heat through.
- Overlap 6 tortillas in the dish. Add one-third filling and 2 cups cheese.
- Repeat twice, using all 18 tortillas, all filling, and 6 cups cheese.
- Cover tightly with foil and bake 30–40 minutes.
- Rest 10 minutes, cut into 12 servings, and add desired toppings.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Prepare the Dish and Heat the Oven
Brown Beef with One Diced Onion
Cook Garlic for One Minute
Add Taco Seasoning and Water
Complete the Filling without Draining Tomatoes
Arrange Six Tortillas for the First Layer
Add One-Third Filling and Two Cups Cheese
Repeat for Three Complete Layers
Cover and Bake Thirty to Forty Minutes
Rest Ten Minutes Before Cutting
Add Toppings at the Table
Conclusion
At 350°F, brown 1 pound beef with onion, cook garlic 1 minute, then add taco seasoning and ½ cup water. Stir in undrained tomatoes, green chiles, and drained black beans. In a sprayed 9×13 dish, make three layers, each with 6 tortillas, one-third filling, and 2 cups cheese. Cover and bake 30–40 minutes, rest 10 minutes, cut 12 portions, and serve with tomato, green onion, and sour cream.
Frequently Asked Questions
- → How many people does Mexican Lasagna serve?
It yields exactly 12 servings from one 9×13-inch casserole.
- → How many tortillas go in each layer?
Use exactly 6 tortillas per layer for three layers and 18 tortillas total.
- → Should the fire-roasted tomatoes be drained?
No. Add the 14.5-ounce can with its juices; drain and rinse only the black beans.
- → Why rest the casserole before slicing?
A 10-minute rest helps the hot layers set so the 12 portions hold together.