This Mexican Lasagna is layers of pasta sheets, refried black beans, sour cream, a taco flavored beef and corn sauce, then topped with loads of cheese! The ultimate comfort dinner your family and friends will rave over.
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This post was originally posted on 5/10/2020 and updated on 5/14/2024.
Why We Love Mexican Lasagna
- A homemade dish that is a crowd pleaser.
- A comfort meal the whole family will enjoy.
- Uses lasagna noodles, not tortillas, which gives the best texture.
- No fancy ingredients needed. Just simple ingredients.
- A great make ahead casserole that is great for busy nights.
- Freezer friendly. Make more than one and freeze it.
Mexican Lasagna Recipe Ingredients
- Oven Ready Lasagna Pasta Sheets
- Sour Cream
- Co-Jack Shredded Cheese
- Ground Beef
- Onion
- Taco Seasoning
- Diced Tomatoes with Green Chiles
- Frozen Corn
- Black Beans
- Salted Butter
- Salt
Substitution Suggestions
- Oven Ready Lasagna Pasta Sheets: If you like, you can use corn tortillas or flour tortillas. I prefer the pasta the best!
- Sour Cream: Plain Greek yogurt is a great substitution for sour cream.
- Co-Jack Shredded Cheese: You can use your favorite cheese. Monterey Jack, Pepper Jack, Mild Cheddar or Sharp Cheddar cheese are all great options.
- Ground Beef: Ground turkey is a great substitute. You could also use shredded chicken or pulled pork.
- Onion: If you are not a fan of onion, you substitute it with 2 teaspoons onion powder or 1 tablespoon of dried mined onion.
- Taco Seasoning: I prefer to use my own homemade taco seasoning, however you can use a store bought packet. If you use a packet, I suggest cutting the amount of salt you add in half.
- Diced Tomatoes with Green Chiles: If you don't like Green Chiles, you can use a can of just plain diced tomatoes or fire roasted diced tomatoes.
- Frozen Corn: You can also use a can of corn, drained.
- Black Beans: Pinto beans are a great substitute.
This cheesy Mexican lasagna is a fun twist on a traditional lasagna. This delicious casserole is going to be a new family favorite!
How to Make Mexican Lasagna
- First, preheat oven to 375°F and grease a 9x13 baking dish with non stick cooking spray.
- In a deep large skillet brown the ground beef over medium heat until no longer pink. Drain any grease if needed. Add the diced onion and cook until soft and translucent.
- Next add the taco seasoning, salt and water and stir it in well. Let the beef simmer for 5 minutes.
***Note if you are using store bought taco seasoning, you will not need to add that much salt. Taste first before adding the salt.
- To the beef mixture, add in the undrained diced tomatoes along with the frozen corn. Stir it all together well and let simmer for 5 minutes and remove from heat.
- Lastly, stir in the sour cream.
- Add the undrained beans to a medium saucepan along with the taco seasoning and salt and "fry" over medium heat for 2-3 minutes. Do not drain the beans. The starchy liquid helps the beans stay creamy. Using the back of a wooden spoon, roughly smash the beans.
- Add the butter and "fry" the beans another 2-3 minutes. Remove from heat and set aside.
Assemble the Lasagna
- In a 9x13 casserole dish add 1 ½ cups of the sauce to the bottom. Top with 3 pasta sheets.
- Spread half of the black refried beans on the pasta sheets. Then gently spread a ½ cup of sour cream over the beans.
- Now add another 1-½ cups of sauce over the sour cream. Top with 1 cup of shredded cheese.
- Repeat the layers: 3 pasta sheets, the remaining black beans, ½ cup of sour cream, 1 ½ cups sauce and 1 cup of cheese.
- Finish with 3 pasta sheets, the last of the sauce and the remaining cheese.
- Cover casserole with aluminum and bake in oven for 20 minutes. Then remove the foil and bake for another 15 minutes until bubbly and cheese is melted.
- Remove the lasagna from the oven and let it rest for at least 15 minutes. This is such an important step. If you don't let the lasagna rest, the layers will all fall apart and be a mess. So be patient as much as it hurts, and let the lasagna rest.
What to Serve with Mexican Lasagna
I love serving this lasagna with a simple green side salad, homemade guacamole, and tortilla chips with homemade queso cheese dip and salsa.
Storing Leftovers
Storing: Store any leftover Mexican lasagna in an airtight container in the fridge for up to 4 days.
Freezing: Leftovers can also be frozen. Freeze individual servings in small aluminum pans or freezer safe containers. When ready to use, thaw overnight, and then reheat covered in a 350°F oven or reheat in microwave until warmed through.
Love Mexican Food? Try these other Mexican inspired recipes!
Make Ahead Instructions
This Mexican Lasagna is a great make ahead meal and freezes perfectly! Prepare the Mexican lasagna, cover it tightly, and store in the fridge up to 3 days. While the oven preheats, let the lasagna come to room temperature. Bake according to recipe directions.
I almost always make 2 lasagnas when I make this recipe. One for dinner and one for the freezer for later. I like to make the freezer one in aluminum foil pans. Makes clean up a breeze and doesn't hog one of my casserole dishes in the freezer.
Simply double the recipe and make two pans. Tightly cover the extra lasagna with plastic wrap and aluminum foil. Label, date and freeze. When ready to use, thaw it overnight in the fridge. While the oven is preheating, let the lasagna come to room temperature. Remove plastic wrap, replace aluminum foil and then bake according to recipe directions.
You can also bake this from frozen. Bake covered for 1 hour, then uncover and bake for another 30 minutes or until completely warmed through.
Tips for Homemade Mexican Lasagna
- The no boil noodles makes this recipe so much easier to prepare. The refried black beans spread a lot easier over the dry noodles.
- Shred your own cheese. It will melt a lot easier and give you a great cheese pull.
- Let the lasagna rest after baking. Resting helps the lasagna from being too runny and will help it hold together once you slice it.
- Garnish with your favorite toppings: sour cream, guacamole, diced tomatoes, diced avocados, sliced black olives or cilantro leaves.
Did you make this recipe? Rate it!
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Mexican Lasagna
Ingredients
- 9 oven ready lasagna pasta sheets, such as Barilla
- 1 cup sour cream
- 4 cups shredded co-jack cheese
For the Sauce
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1 teaspoon salt
- ½ cup water
- 10 oz can diced tomatoes with green chiles, do not drain
- 2 cups frozen corn
- ½ cup sour cream
Black Bean Re-fried Beans
- 15 oz can black beans, DO NOT DRAIN
- 1 teaspoon taco seasoning
- ½ teaspoon salt
- 1 tablespoon salted butter
Instructions
Make the Sauce
- In a large skillet, brown ground beef over medium heat until no longer pink and drain any grease. Stir in the taco seasoning, salt and water. Simmer for 5 minutes.
- Add the diced tomatoes and corn. Simmer another 5 minutes.
- Remove from heat and stir in sour cream.
Refried Black Beans
- In medium saucepan, combine the black beans, taco seasoning and salt. "Fry" the beans for 2-3 minutes over medium heat.
- Using a wooden spoon, roughly smash the beans. Add the butter and "fry" for another 2-3 minutes. Remove from heat.
Assemble the Lasagna
- Preheat oven to 375°F and grease a 9x13 baking dish with nonstick cooking spray.
- Add 1-½ cups of sauce to the bottom of casserole dish. Top with 3 pasta sheets.
- Spread half of the black bean mixture on the pasta sheets. Evenly spread ½ cup of sour cream over the beans.
- Now add another 1-½ cups of sauce and top followed with 1 cup of shredded cheese.
- Repeat layers: 3 pasta sheets, the last of the beans, ½ cup sour cream, 1-½ cups sauce, 1 cup shredded cheese.
- Lastly, top with 3 pasta sheets, the last of the sauce, and the remaining 2 cups of shredded cheese.
- Cover the lasagna with aluminum foil and bake for 20 minutes. Remove the foil and bake another 15 minutes until bubbly and cheese is melted.
- Let lasagna rest for at least 15 minutes before slicing and serving.
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