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.
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!
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.
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.
- Assemble the layers as instructed.
- Cover the dish with foil.
- Store the lasagna in the fridge for up to one day.
- 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.
Or, allow the lasagna to sit at room temperature for 30 minutes before baking.
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:
- Allow the dish to cool completely.
- Wrap it in plastic wrap and foil.
- 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.
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
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