Big flavor. Small effort. Dinner hero in one pan.

You’re hungry now. Your people are hungry now. You need a fast win that makes everyone smile and ask for seconds. Meet Mexican lasagna: the cheesy, saucy, crowd-pleasing stack that tastes like taco night and looks like a party.

The Quick Answer

The best Mexican lasagna layers corn tortillas with seasoned meat (or beans), black beans, corn, enchilada sauce, and lots of melty cheese. Bake at 375°F for 25–30 minutes, rest 10 minutes, slice, and top with fresh goodies. It’s easy, bold, and weeknight-ready.

Why This Version Wins

• Big flavor, tiny work: pantry spices + canned sauce.
• No noodle drama: tortillas never break or get soggy.
• Custom-friendly: beef, turkey, or all bean—your call.
• Kid happy: mild heat, cheesy top, clean slices.

Ingredients (Serves 8)

• 12 small corn tortillas (6-inch)
• 1 lb ground beef or turkey (or 2 extra cans beans for veggie)
• 1 tbsp oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika (optional)
• 1/2 tsp salt, 1/4 tsp black pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned, drained)
• 2 cups red enchilada sauce (mild or medium)
• 3 cups shredded cheese (cheddar, Monterey Jack, or blend)
• Fresh toppings: cilantro, green onion, lime, avocado, sour cream

Step-by-Step (Super Easy)

1. Heat oven: 375°F (190°C). Grease a 9x13-inch pan.
2. Cook filling: Warm oil in a pan. Add onion and cook 3 minutes. Add meat; cook until brown. Stir in garlic, chili powder, cumin, oregano, paprika, salt, and pepper. Add beans and corn. Stir in 1/2 cup sauce to make it saucy.
3. Start the stack: Spread 1/2 cup sauce in the pan. Lay 4 tortillas (overlap to cover).
4. Layer 1: Half the meat mix → 1 cup cheese → 1/2 cup sauce.
5. Layer 2: 4 tortillas → rest of meat mix → 1 cup cheese → 1/2 cup sauce.
6. Top: Last 4 tortillas → rest of sauce → last 1 cup cheese.
7. Bake: Cover with foil (tent it). Bake 20 minutes. Uncover and bake 5–10 more minutes until bubbly.
8. Rest: Let it sit 10 minutes. This makes clean, tidy slices.
9. Finish: Add cilantro, green onion, lime juice, avocado, and a little sour cream.

Flavor Boosts (Pick One or Two)

• 2 tsp chopped chipotle in adobo for smoky heat
• 1 cup roasted peppers (poblano or bell) for cozy depth
• 1/2 tsp coriander + a squeeze of lime for bright pop
• Swirl 1/2 cup green enchilada sauce on top for color

Smart Swaps & Diet Tips

• Veggie: Skip meat. Add 1 can pinto beans + diced zucchini.
• Gluten-Free: Use corn tortillas and GF-labeled sauce.
• Dairy-Free: Use plant cheese and dairy-free yogurt.
• Low-Carb: Use thin zucchini strips instead of tortillas; pat dry.

Make-Ahead, Freeze, Reheat

• Make-Ahead: Build it, cover, and chill up to 24 hours. Bake 10 minutes longer.
• Freeze: Wrap tight. Freeze up to 3 months. Bake from frozen at 375°F covered 45–55 minutes, then uncover 10 minutes.
• Leftovers: Keep 3–4 days in the fridge. Reheat at 350°F for 15–20 minutes or microwave slices 1–2 minutes.

Serve It Like a Pro

• Simple side salad with lime dressing
• Spanish rice or cilantro-lime rice
• Chips with salsa or guacamole

Common Mistakes (And Easy Fixes)

• Too wet? Use the sauce amounts listed. Let it rest.
• Dry top? Don’t skip the last layer of sauce and cheese.
• Messy cuts? Wait the full 10 minutes before slicing.
• Burnt edges? Keep foil on for the first bake.

Fast FAQ

Corn or flour tortillas? Corn holds shape and adds great taste. Use corn.

Can I use chicken? Yes. Shred rotisserie chicken and warm with spices and 1/2 cup sauce.

Is salsa OK instead of sauce? Yes, but sauce gives a smoother texture. Mix salsa with some sauce for both.

Spice level? Start mild. Add heat at the table with hot sauce or jalapeños.

Printable Recipe Card

Tiny Twist for Extra Wow

Cut tortillas in halves and overlap the straight edges like tiles. It looks neat, keeps layers even, and makes that perfect slice-and-lift moment. Cheesy pull for days!

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