Mexican Lasagna

Name: Mexican Lasagna with Ground Beef and Enchilada Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 lbs ground beef; 2 tbsp beef seasoning blend; 1 medium onion, diced; 1 packet taco seasoning; 1 can (28 oz) mild enchilada sauce; 1 can (10 oz) diced tomatoes and green chilies; 1 can (15 oz) black beans, rinsed and drained; 1/2 cup water; 12 flour tortillas (fajita size); 2 cups shredded mozzarella cheese; 2 cups shredded Mexican cheese blend; Sour cream, for serving; Fresh cilantro, chopped for garnish

Mexican lasagna is a Tex-Mex casserole that swaps traditional pasta for flour tortillas layered with seasoned ground beef, black beans, enchilada sauce, and cheese. It's a budget-friendly, no-fuss dish that bakes to golden, bubbly perfection.

🌍Tex-Mex 🏷️Mexican lasagna 🏷️Taco lasagna 🏷️Casserole 🏷️Ground beef Cheesy

🏷️

-0:00

brasscuisineonTikTok

Total

50 min

Servings

6

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by brasscuisine

-0:00

brasscuisineonTikTok

Ingredients

2 lbs ground beef
2 tbsp beef seasoning blend
1 medium onion, diced
1 packet taco seasoning
1 can (28 oz) mild enchilada sauce
1 can (10 oz) diced tomatoes and green chilies
1 can (15 oz) black beans, rinsed and drained
1/2 cup water
12 flour tortillas (fajita size)
2 cups shredded mozzarella cheese
2 cups shredded Mexican cheese blend
Sour cream, for servingoptional
Fresh cilantro, chopped for garnishoptional

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Instructions

1
In a large skillet over medium-high heat, add the ground beef. Season with beef seasoning and add the diced onion. Cook, breaking up the meat, until it is browned.
2
Drain the excess grease from the cooked beef.
3
Return the skillet to the heat and add the taco seasoning, a small amount of the enchilada sauce, the can of diced tomatoes and green chilies, and the black beans.
4
Pour in the water, stir everything to combine, and bring to a simmer to allow the flavors to meld.
5
Preheat your oven to 350°F (175°C). Pour about half of the remaining enchilada sauce into the bottom of a 9x13 inch baking dish.
6
Begin assembling the lasagna by placing a layer of tortillas over the sauce, overlapping as needed to cover the bottom.
7
Spread about one-third of the meat mixture evenly over the tortillas.
8
Sprinkle a layer of shredded mozzarella and Mexican cheese blend over the meat.
9
Repeat the layers two more times: tortillas, meat mixture, and cheeses, ending with a final layer of meat mixture.
10
Pour any remaining enchilada sauce over the top layer of meat.
11
Top generously with the rest of the shredded mozzarella and Mexican cheese blend.
12
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
13
Let the lasagna rest for a few minutes before slicing. Serve with a dollop of sour cream and a sprinkle of fresh cilantro, if desired.

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Tips & Notes

Pro tips

Drain ground beef thoroughly after browning to prevent excess liquid in the casserole, which can make tortillas soggy.
Layer in this order: sauce, tortillas, beef mixture, cheese. Start and end with sauce to keep edges from drying out.
Let the casserole rest 5 minutes after baking before serving so layers set slightly and portions hold together cleanly.
Dice onions small so they cook through and distribute evenly throughout the filling.

Substitutions

Mild enchilada sauce → hot or medium salsa (adjust spice level to taste)
Mozzarella cheese → cheddar or Mexican blend cheese (similar melting properties)
Black beans → pinto beans or refried beans (refried beans may add moisture; use less liquid)
Diced tomatoes and green chilies → fresh diced green chilies or jalapeños (reduce canned diced tomatoes by half to avoid excess liquid)

Storage & make-ahead

Cover and refrigerate leftovers up to 4 days. Reheat covered at 350°F for 15-20 minutes until warmed through.

Equipment

9x13-inch baking dish · large skillet

Common Questions

Can I make Mexican lasagna ahead of time?

Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Add 10-15 minutes to baking time if baking from cold.

What kind of tortillas work best for this recipe?

Flour tortillas (fajita size) work best because they hold up to layering and absorb sauce without falling apart. Corn tortillas can work but may tear more easily.