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Easy Mexican Lasagna Recipe

Forget that tired old noodle and sauce dish, and try this Mexican lasagna tonight!

It’s loaded with beef, beans, salsa, and cheese, and it’s beyond delish.

Slice of Mexican Lasagna with Ground Beef, Black Olives and Green Onions
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Every great cook has a lasagna recipe in their back pocket. But why not make something a little out of the box for once?

This Mexican lasagna is super simple and loaded with Tex-Mex flavor. 

It’s layer upon layer of perfection and satisfyingly scrumptious for eaters of all ages. 

So grab your favorite casserole dish and a jar of salsa, because Mexican lasagna is on the menu tonight!

Easy Mexican Lasagna Casserole

I’m a food lover, which means I love to cook. But even I look for shortcuts and quick recipes every now and then.

And this easy Mexican lasagna casserole fits the bill!

It’s got everything you love about tacos, but it’s made into a casserole for easy serving.

Feel free to stick to the recipe or go off-book and add fun extras.

From jalapeños to corn, there’s so much goodness waiting to happen!

Mexican Lasagna Ingredients - Ground Beef, Refried Beans, Green Chiles, Taco Seasoning, Salsa, Lasagna Noodles and Cheese

Ingredients 

Here’s what you’ll need for the basic recipe. Like I said, feel free to add to it as you like!

  • Ground Beef – You can’t have a taco-inspired casserole without meat, right? Use ground pork or chicken if you prefer.
  • Refried Beans – A simple can of refried beans helps to hold each layer together. And they soak up so much flavor from the salsa and taco seasoning, too!
  • Green Chiles – Add a bit of tang and spice to your lasagna! Chiles are totally optional but definitely recommended.
  • Taco Seasoning – It doesn’t get easier than grabbing a packet of taco seasoning from your pantry!
  • Salsa – Instead of marinara, this Mexican dish calls for salsa. And you can use whatever you like best.
  • Lasagna Noodles – Regular, uncooked lasagna noodles work just fine for this recipe. Or you can use tortillas if you want a more Tex-Mex finish.
    • Keep in mind, you’ll add a decent amount of water at the end to cook the noodles. So if you use cooked noodles or tortillas, don’t add the water. Just add the salsa.
  • Cheese – Mexican cheese blends, Colby-Jack, shredded cheddar…it’s all good!
  • Sour Cream – To cut through the rich meat and cheese. It’ll also mellow out the chilies.
  • Black Olives – I simply cannot imagine a taco bar without black olives. If you have a can on hand, sprinkle some on the top layer for baked-in goodness.
  • Green Onions – Chopped green onions find their way into almost all of my favorite dishes. And this lasagna is no exception!
  • Tomatoes – Fresh tomatoes are an optional addition but are more than welcome! Any tomatoes you have on hand are perfect for Mexican lasagna.
Homemade Mexican Lasagna with Ground Beef and Refried Beans

Tips for the Best Mexican Lasagna 

  • Use freshly grated cheese. Store-bought shredded cheese won’t melt as well with the coating that keeps it from clumping.
  • Swap out the refried beans for other types. Black beans or pinto beans are a great substitution. They’ll change the texture slightly but are equally as delicious!
  • Allow the lasagna to rest after cooking. 10-15 minutes of sitting keeps the lasagna sauce from being too watery. If you try to eat right away, the noodles might not have soaked up all the extra liquid.
  • Serve with guacamole, sour cream, or lettuce on top. Pretty much anything you’d add to tacos will work here.

Can I make Mexican Lasagna in Advance? 

Yes! This is a Mexican lasagna casserole, and casseroles were designed to be made ahead of time.

Here’s how:

  1. Assemble the layers as instructed.
  2. Cover the dish with foil.
  3. Store the lasagna in the fridge for up to one day.
  4. When you’re ready to eat, follow the baking instructions in the recipe. 

I recommend adding 10-15 minutes to the initial baking time to compensate for the cold ingredients.

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Or, allow the lasagna to sit at room temperature for 30 minutes before baking. 

Homemade Mexican Lasagna with Refried Beans, Ground Beef, Green Olives and Green Onions

How to Store and Reheat Mexican Lasagna

Leftovers might just be my favorite part of this dish. And you can easily store individual servings for a hearty lunch at the office tomorrow.

To store leftovers:

  1. Allow the dish to cool completely.
  2. Wrap it in plastic wrap and foil.
  3. Store in the refrigerator for up to 3 days or in the freezer for up to 2 months. 

To reheat a large portion of the lasagna in the oven, cover with foil and bake it at 350 degrees Fahrenheit (175°C) for 30 minutes or until heated through. 

To reheat a single serving in the microwave, heat on high for 2-3 minutes. If the center of the lasagna is still cold, microwave in 20-second increments until warm. 

Recipe Variations

Like any good casserole, there are many ways to make this lasagna. Depending on what you have on hand or what you need, you can customize it in a cinch.

  • Ground chicken or turkey are great substitutes for those who want it lean. Or, use refried beans and black beans for a vegetarian option.
  • Corn tortillas work really well instead of lasagna noodles, and they’re gluten-free! Don’t add water if you use tortillas.
  • Just about any veggie can find its way into this lasagna. Bell peppers, jalapenos, and avocados are some of my favorites.
  • Replace the Colby-jack cheese with pepper jack for a bit of extra spice! And add a bit of mozzarella for that lovely cheese pull.
  • Toppings are highly encouraged for a real Tex-Mex flavor. So go for guacamole, pico de gallo, sour cream, and so much more!

More Lasagna Recipes You’ll Love

Cottage Cheese Lasagna
Sour Cream Lasagna
Ragu Lasagna Recipe
Barilla Lasagna Recipe

Mexican Lasagna

Servings

12

servings
Prep time

20

minutes
Cooking time

1

hour 

5

minutes
Calories

521

kcal

Forget that tired old noodle and sauce dish, and try this Mexican lasagna tonight! It’s loaded with beef, beans, salsa, and cheese, and it’s beyond delish.

Ingredients

  • 2 pounds ground beef

  • 1 jar (16 ounces) mild salsa

  • 2 cups water

  • 1 can (16 ounces) refried beans

  • 1 can (4 ounce) chopped green chiles

  • 1 packet taco seasoning

  • 2 tablespoons hot salsa

  • 12 ounces uncooked lasagna noodles

  • 4 cups shredded colby-jack cheese, divided

  • 2 cups sour cream

  • 1 can (2-1/4 ounces) sliced ripe olives, drained

  • 3 green onions, chopped

  • 1 medium tomato, chopped, optional

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (175°C) and lightly grease a 9×13 baking dish with cooking spray.
  • In a large skillet, brown the ground beef over medium heat. If there appears to be a lot of excess moisture, carefully drain some away. A little grease is OK, as it adds flavor.
  • Then add the beans, chiles, taco seasoning, and hot salsa.
  • Stir until well combined, then spoon about 1/3 of the mixture into the baking dish, spreading it evenly over the bottom.
  • Sprinkle 1 cup of cheese over the meat, then add a layer of pasta noodles.
  • Repeat twice, using the remaining meat, noodles, and sauce.
  • Mix the water and mild salsa in a small bowl, then pour it over the layered lasagna. (Do not add water if using cooked lasagna noodles.)
  • Cover the dish with foil and bake for one hour.
  • Remove the dish from the oven, remove the foil, then top the lasagna with sour cream, onions, black olives, and tomatoes.
  • Sprinkle on the remaining 1 cup of cheese, and bake uncovered for five more minutes.
  • Once the cheese is melted and bubbly, remove the dish from the oven and let the lasagna rest for 10-15 minutes before serving.
  • Top with taco fixings, and enjoy!
Mexican Lasagna

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “Easy Mexican Lasagna Recipe”

  1. I cook dinner on Tuesday, at the Flying H Youth Ranch (flyingh.org) near Naches, Washington. I also sub for others, as needed.
    One of the difficulties of institutional meal planning is that, with non-professional cooking, is that the menu can be awfully repetitive. I try to offer meals that are new to our students and staff. To find new recipes, I look to places like, IGR.
    Last week I did Mexican Lasagna, a double recipe, and there were no leftovers. My recipe archive has a lot of your recipes saved in it. Thanks for making things a little bit easier for me.

    Reply
    • Hi Steve!
      Wow, what an incredible organization. And how wonderful of you to give those boys your time.
      I bet they really appreciate you and your cooking.
      So happy we can help make the menu a little more varied 🙂

      Reply

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