I love a good lasagna, but sometimes I crave something with a little more spice, a little more zest. Something that brings bold flavors to the table.

That’s where Mexican Lasagna or Taco Lasagna, as some call it, comes in!

Instead of pasta, we’re using tortillas.

Instead of traditional marinara, we’re layering it with a rich, taco-seasoned beef filling and plenty of gooey cheese.

It’s a fun and easy way to mix up dinner while keeping that comforting, layered goodness we all love.

This Mexican casserole is perfect for busy weeknights, meal prep, or even entertaining guests.

It’s easy to make, loaded with flavor and makes great leftovers.

Let’s get cooking!

Ingredients

Want it spicier? Add extra chili powder, hot sauce, or diced jalapeños.
Prefer it vegetarian? Swap the meat for mushrooms, lentils, or a plant-based ground beef alternative.
Need a gluten-free version? Use corn tortillas instead of wheat.

How to Make Mexican Lasagna

Chop the onion and garlic, then cook them in olive oil over medium heat until soft.

Stir in the diced tomatoes, chopped chili (without seeds), lime zest, spices, and tomato sauce.

Pour in a cup of water and 2 tbsp. of lime juice and let everything simmer for 7 minutes over medium heat.

Add the beans and cook for 3 more minutes on low heat. The mixture should be saucy but not too watery.

Place one tortilla at the bottom of the dish. Add a layer of the beef mixture, followed by cheese.

Repeat the layers until you run out of filling and tortillas, ending with a final layer of cheese.

Best Side Dishes

Drink Pairings

Keep leftovers in an airtight container in the fridge for up to 4 days.
You can also freeze it for up to 3 months. Just wrap it in foil and store it in a freezer-safe bag.

Mexican Lasagna is the perfect mix of comfort food and bold Mexican flavors.

Whether you call it Taco Lasagna or Mexican Casserole, one thing’s for sure: you’re going to love it!

Give this recipe a try, and let me know how it turns out in the comments.

Yield: 1

Preheat your oven to 350°F (175°C).
Chop the onion and garlic, then cook them in olive oil over medium heat until soft.
Add the ground beef and cook, breaking it up with a spatula.
Stir in the diced tomatoes, chopped chili (without seeds), lime zest, spices, and tomato sauce.
Pour in a cup of water and 2 tbsp. of lime juice and let everything simmer for 7 minutes over medium heat.
Add the beans and cook for 3 more minutes on low heat. The mixture should be saucy but not too watery.
Grease a ceramic baking dish with olive oil.
Place one tortilla at the bottom of the dish. Add a layer of the beef mixture, followed by cheese.
Repeat the layers until you run out of filling and tortillas, ending with a final layer of cheese.
Cover the baking dish with foil and bake for 30 minutes.
Let it rest for 5 minutes before slicing.
Sprinkle with fresh cilantro and serve with guacamole and lime wedges.