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Mexican Lasagna

Mexican Lasagna has delicious layers of taco seasoned ground beef, refried beans, flour tortillas, sour cream and cheese. One of my favorite Mexican casseroles. Wonderfully creamy and cheesy!

Slice of Mexican Lasagna on a plate.

It can be loaded up with toppings for more flavor. My favorites are chopped fresh cilantro, diced avocado, black olives, and sliced pickled jalapeno peppers.

This lasagna is layered just like an Italian lasagna except with flour tortillas instead of noodles. It’s a fun, hearty dinner with all your favorite Mexcian flavors.

Mexican Lasagna in a 9x13-inch pan.

The ground beef is seasoned with a packet of taco seasoning and a can of diced green chiles. A can of refried beans and a can of corn get mixed in as well.

How To Make Mexican Lasagna Spicy

Use “Hot” taco seasoning, “Hot” salsa, and serve with Cholulu hot sauce.

Slice of Mexican Lasagna on a white plate.

Mexican Lasagna Recipe Tips

You can use any size flour tortillas, just make sure you get full coverage in the pan for each layer. Tear a tortilla to fill in any gaps.

Ground turkey or cooked, shredded chicken can be used instead of ground beef.

Can be assembled up to 1 day in advance. Just add about 10 minutes to the baking time.

Let cool for about 10 minutes before slicing and the layers will hold together better.

Leftovers will keep in an airtight container in the refrigerator for 3 to 4 days.

Lasagna on a plate with bunch of lasagna in background.

Try These Other Amazing Mexican-Style Casseroles

Slice of lasagna on a white plate

Mexican Lasagna

Mexican Lasagna has delicious layers of taco seasoned ground beef, refried beans, flour tortillas, sour cream and cheese. One of my favorite Mexcican casseroles. Wonderfully creamy and cheesy!


  • 1 pound lean ground beef
  • 1/2 cup diced onion
  • 1 packet taco seasoning
  • 1/2 cup water
  • 1 (4-ounce) can chopped green chiles
  • 1 (16-ounce) can refried beans
  • 1 (8.75-ounce) can corn, drained
  • 2 cups sour cream
  • 1 teaspoon chili powder
  • 12 Medium-sized flour tortillas
  • 1 (16-ounce) jar salsa
  • 3 cups shredded Mexican cheese
  • sliced black olives, cilantro, pickled jalapenos for serving


  • Preheat oven to 375 degrees and grease a 9×13-inch pan.
  • Brown ground beef in a large nonstick skillet over medium-high heat, breaking it apart as it cooks. Add the onion when the beef is about half cooked.
  • Add taco seasoning and water and simmer for 2 to 3 minutes.
  • Stir in green chiles, refried beans and corn and remove from heat. Set aside.
  • Stir together the sour cream and chili powder in a bowl.
  • Arrange 4 tortillas in the bottom of the baking dish. I lay 3 of them whole and then break the 4th one into pieces to fill in the gaps.
  • Spread 1/3 of the ground beef mixture over the tortillas.
    Spread 1/3 of the sour cream mixture on top, followed by 1/3 of the salsa.
    Sprinkle with 1 cup of cheese.
  • Repeat layer 2 times but do not put on the last layer of cheese.
  • Bake uncovered for 30 minutes.
  • Remove from oven, sprinkle with remaining 1 cup of cheese and bake for 10 more minutes.
  • Let cool 5 to 10 minutes before slicing and then serve with toppings.


Calories: 511kcal
Course: Dinner, Main Dish
Cuisine: Mexican
Keyword: Casserole

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6 thoughts on “Mexican Lasagna”

  1. This recipe is easy to read, easy to do, and delicious. It had ingredients that I already had. That is nice when you live far away from a store! I made it for a special occasion tonight, so now I just have to heat it up.

  2. I followed the recipe but found the reference to “medium” tortillas a bit confusing since to me that would mean 8 inch tortillas, with 6 inch being small (and no way could I line up three 8 inch tortillas in a 9×13 inch baking dish). In any case, I cut them up to fit, and the result was delicious. Another one I’ll be making again!

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