Mexican Lasagna

4.60 from 5 votes

This cheesy Mexican lasagna is sure to please the whole family, with layers of veggies, ground beef, salsa, cheese, and corn tortillas. Add your favorite toppings and devour!

Prep Time15

Cook Time40

Cooling Time10

Total Time1 5

Course: Casseroles

Cuisine: Southwestern

Servings:

Author: Rachel Gurk

Ingredients

16 ounces ground beef or turkey
1 cup finely diced onion (1 medium onion)
1 cup finely diced bell pepper (1 medium pepper, any color)
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn kernels, drained
1 can (15 ounces) diced tomatoes, drained
1 can (4 ounces) diced green chiles, undrained
1 packet (1 ounce) taco seasoning (see note)
¼ cup minced fresh cilantro (leaves and small stems)
1 cup salsa, divided (canned, not fresh)
18 small corn tortillas, divided (5-inch diameter)
3 cups shredded Mexican cheese blend, divided
optional toppings: sliced avocado, sour cream, chopped green onions, salsa, cilantro, etc.

Instructions

Preheat oven to 375°F. Grease a 9 x 13-inch baking dish with nonstick spray.
Heat a large skillet over medium-high heat. Add the ground meat, onion, and bell pepper. Cook, breaking up meat into crumbles, until meat is cooked through, and vegetables are softened.
16 ounces ground beef or turkey, 1 cup finely diced onion , 1 cup finely diced bell pepper
Stir in black beans, corn kernels, tomatoes, green chiles, and taco seasoning. Cook for a few minutes until heated through. Taste and adjust seasoning with salt and pepper if needed. Stir in chopped cilantro.
1 can (15 ounces) black beans, rinsed and drained, 1 can (15 ounces) corn kernels, drained, 1 can (15 ounces) diced tomatoes, drained, 1 can (4 ounces) diced green chiles, undrained, 1 packet (1 ounce) taco seasoning
Spread ½ cup salsa in bottom of prepared baking dish. Arrange 6 corn tortillas on top of the salsa, overlapping slightly to cover the bottom.
Spoon half of the meat and vegetable mixture over the tortillas, spreading it out evenly. Sprinkle 1 cup shredded cheese over the meat mixture.
Add another layer with 6 tortillas, remaining meat mixture, and 1 cup shredded cheese.
Top with 6 more tortillas, ½ cup salsa, and 1 cup shredded cheese.
Cover the baking dish with aluminum foil (spray foil lightly with nonstick spray so the cheese doesn’t stick to it). Bake in preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, until the cheese is golden brown and the edges are bubbling.
Remove from the oven and let cool for 5 to 10 minutes before slicing. Cooling the lasagna helps the layers firm up so it’s easier to cut into squares to serve.
Serve hot, garnished with your favorite toppings such as sliced avocado, sour cream, chopped green onions, and salsa.

Video

Notes

Taco seasoning: If you prefer, substitute 3 tablespoons homemade taco seasoning for the package of seasoning.
Storage: Leftover lasagna can be refrigerated for up to 4 days, or frozen for up to 3 months. If you like, freeze individually wrapped servings of lasagna for a quick lunch or dinner in the future.
Make ahead: The lasagna can be prepared ahead (not baked); refrigerate it overnight or wrap it securely and freeze it for up to 3 months. Thaw overnight in the refrigerator before baking as instructed. Add 10 minutes to the baking time since the lasagna is chilled. I usually check the internal temperature of the casserole with a instant read thermometer to make sure it’s heated all the way through (165°F or more).
Previously published: This recipe was originally posted as Healthy Mexican Lasagna with Swiss Chard. We've retested and revised the recipe (2/2025).

Nutrition

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