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Mexican lasagna baked in a white casserole dish with layers of seasoned beef, tortillas, black beans, corn, enchilada sauce, and melted cheese topped with cilantro and diced tomatoes.
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Mexican Lasagna Recipe with Layers of Cheesy Taco Beef and Tortillas

A hearty, cheesy Tex-Mex casserole layered with taco-seasoned beef, tortillas, enchilada sauce, beans, peppers, and melted cheese. This Mexican lasagna is rich, savory, slightly smoky, and perfect for weeknight dinners, meal prep, or feeding a crowd.
Course Casserole, dinner, Main Course
Cuisine American, Mexican-Inspired, Tex-Mex
Keyword beef taco casserole, cheesy mexican bake, cheesy taco bake, easy Mexican dinner, enchilada lasagna, family dinner casserole, ground beef mexican casserole, layered taco casserole, make ahead mexican casserole, mexican casserole, mexican comfort food, mexican lasagna, taco lasagna, tex mex lasagna, tortilla lasagna
Prep Time 30 minutes
Cook Time 35 minutes
Rest Time 15 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 445kcal
Cost $27 for entire recipe

Equipment

  • 9×13-inch baking dish
  • Large skillet
  • Mixing bowl
  • wooden spoon
  • aluminum foil
  • measuring cups
  • Measuring spoons
  • Chef’s knife
  • Cutting board
  • Cheese grater
  • Spatula

Ingredients

Beef Filling

  • 1 ½ pounds ground beef 85/15 preferred
  • 1 small yellow onion diced
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 3 garlic cloves minced
  • 2 tablespoons taco seasoning
  • 1 teaspoon cumin
  • ¾ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup tomato sauce
  • 2 tablespoons thick salsa
  • 1 teaspoon hot sauce
  • 1 tablespoon lime juice

Layer Ingredients

  • 5 medium flour tortillas
  • ½ can about 7 ounces refried beans
  • 1 can 15 ounces black beans, drained and rinsed thoroughly
  • 1 cup corn kernels drained thoroughly
  • 1 can 10 ounces red enchilada sauce
  • 1 ½ cups shredded Mexican cheese blend
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded pepper jack cheese
  • 2 ounces cream cheese softened
  • ¼ cup sour cream

Optional Toppings

  • Fresh cilantro
  • Pickled jalapeños
  • Green onions
  • Diced avocado
  • Cotija cheese
  • Lime wedges

Instructions

Prepare the Filling

  • Preheat oven to 375°F.
  • Heat a large skillet over medium-high heat. Add the ground beef, onion, red bell pepper, and green bell pepper. Cook for 8–10 minutes until browned and softened.
  • Drain excess grease if needed.
  • Add garlic, taco seasoning, cumin, smoked paprika, chili powder, salt, pepper, tomato sauce, salsa, and hot sauce. Cook for 2–3 minutes until thickened and fragrant.
  • Stir in black beans and corn.
  • Remove from heat and stir in lime juice.

Prepare the Cream Mixture

  • In a small bowl, mix cream cheese and sour cream until smooth.

Assemble the Mexican Lasagna

  • Lightly grease a 9x13-inch baking dish.
  • Spread 3 tablespoons enchilada sauce lightly across the bottom.

First Layer

  • 2 tortillas slightly overlapping
  • Thin layer of refried beans
  • One-third beef mixture
  • Small dollops cream mixture
  • Mexican cheese blend

Second Layer

  • 2 tortillas
  • One-third beef mixture
  • Cheddar and pepper jack cheese blend

Final Layer

  • 1 tortilla centered on top
  • Remaining enchilada sauce lightly spooned over exposed tortilla sections
  • Remaining beef mixture
  • Remaining cheeses evenly sprinkled

Bake

  • Cover tightly with foil and bake for 25 minutes.
  • Remove foil and bake another 8–10 minutes until the cheese is melted and lightly golden with crisp edges forming around exposed tortilla sections.
  • Rest 15 minutes before slicing and serving.

Notes

  • Use thick, chunky salsa instead of thin restaurant-style salsa for the best texture and to prevent watery Mexican lasagna layers.
  • Drain and rinse the black beans thoroughly and pat the corn dry if needed to avoid excess moisture in the casserole.
  • Freshly shredded cheese melts more smoothly and creates a creamier texture than pre-shredded cheese.
  • Let the Mexican lasagna rest for at least 15 minutes before slicing so the layers can fully set and hold together cleanly.
  • Avoid oversaturating the tortillas with enchilada sauce or the casserole may become too soft in the center.
  • Flour tortillas create a softer, more lasagna-like texture while corn tortillas give the dish a firmer enchilada-style texture.
  • For extra flavor, garnish with fresh cilantro, pickled jalapeños, avocado, cotija cheese, or a squeeze of lime juice before serving.
  • This Mexican lasagna reheats very well, making it perfect for meal prep lunches and easy leftover dinners.
  • If freezing, allow the casserole to cool completely before wrapping tightly to help preserve texture during reheating.
  • You can assemble the casserole up to 24 hours ahead of time and refrigerate before baking for an easy make-ahead Tex-Mex dinner.