Name: Mexican Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 2 tbsp extra virgin olive oil; 1 lb ground beef (or turkey); 1 tsp salt; 1 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp cayenne pepper (adjust to taste); 1 can (15 oz) refried pinto beans; 1 medium onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 can (15 oz) crushed or diced tomatoes; 1 can (4 oz) diced green Anaheim chiles; 12 corn tortillas (sturdy yellow variety); 1 1/2 cups shredded Monterey Jack cheese; 1 1/2 cups shredded mild cheddar cheese; Optional garnishes: sour cream, avocado, cilantro, shredded lettuce

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I’m excited to share this vibrant and cozy twist on traditional lasagna—layered with tortillas, zesty beef, beans, and melty cheese. It’s the perfect way to bring a fiesta to the dinner table. Mexican Lasagna

Why You’ll Love This Recipe

I adore how easily this comes together with pantry staples, yet tastes like a special-occasion meal. It blends rich Tex-Mex flavors—spicy beef, creamy beans, tangy salsa, and gooey cheese—in every bite. Plus, it’s one-dish comfort food that’s perfect for feeding a crowd or meal-prepping for the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Extra virgin olive oil
Ground beef or turkey
Salt
Chili powder
Cumin
Coriander seeds
Cayenne pepper
Refried pinto beans
Onion
Red bell pepper
Garlic
Crushed or diced tomatoes
Diced green Anaheim chiles
Corn tortillas (sturdy yellow variety)
Monterey Jack cheese
Mild cheddar cheese
Optional garnishes: sour cream, avocado, cilantro, shredded lettuce

Directions

I heat olive oil and brown the meat, stirring in salt, chili powder, cumin, coriander, and cayenne.
I add onions, bell pepper, garlic, refried beans, tomatoes, green chiles, and oregano, letting it simmer until well combined.
If I use firm corn tortillas, I fry them briefly in oil to soften.
I layer meat sauce, tortillas, more meat, and cheese in a greased baking dish, repeating until ingredients are used up.
I cover with foil and bake until bubbly, then uncover to brown the top.
I let it rest before slicing, then garnish as desired.

Servings and timing

Servings: 8
Prep time: 45 minutes
Cook time: 45 minutes
Total time: 1 hour 30 minutes

Variations

I sometimes use ground turkey or chicken instead of beef.
For a different texture, I swap refried beans for whole black beans.
I like mixing up cheeses with pepper jack or queso fresco.
For a creamy version, I add cream cheese or a white sauce.
To make it spicier, I increase the cayenne or add jalapeños.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F covered with foil for 20–30 minutes, or the microwave for a couple of minutes per slice. I can also freeze it baked or unbaked, tightly wrapped, for up to 3 months. When ready to eat, I thaw it in the fridge overnight and bake until heated through.

FAQs

Can I make this Mexican lasagna ahead of time?

Yes, I often assemble it the night before and bake it fresh the next day.

How spicy is Mexican lasagna?

It has a mild kick, but I can easily adjust the spice level by adding or reducing the cayenne and chiles.

Can I freeze Mexican lasagna?

Definitely. I let it cool completely, wrap it tightly, and freeze it for later. It reheats beautifully.

What kind of tortillas should I use?

I prefer sturdy yellow corn tortillas. If they’re too firm, I lightly fry them first.

Can I make it vegetarian?

Yes, I replace the meat with more beans and load it up with vegetables like zucchini, corn, or spinach.

Conclusion

This Mexican lasagna is a flavorful, hearty twist on a classic dish. I love how the spices, beans, and cheese come together in perfect layers, making it a satisfying meal for any night of the week. It’s a favorite for entertaining, easy to adapt, and always a crowd-pleaser.