What is your secret weapon for a busy weeknight? What is the best Mexican Lasagna Recipe? I remember the first time I made it. I was juggling work, kids, and a mountain of laundry. I needed something fast, flavorful, & easy to make. What is the best way to get everyone excited about dinner? I stumbled upon this recipe, and it’s been a game-changer ever since. Is it easier to make a fiesta in your mouth? Think of it as a layered masterpiece. A delightful twist on the traditional lasagna, but with all the flavors and textures. The bold, vibrant flavors of Mexico. Is this a dish that gets rave reviews even from the pickiest eater in my family? What is the best lasagna you’ve ever had?
What is Mexican Lasagna?
What is Mexican Lasagna? What is a layered casserole, but instead of pasta sheets, tortillas? What are some of your favorite Mexican flavors? What is a comforting dish? Layers of seasoned ground meat, a creamy filling, and zesty salsa, all nestled between warm, crunchy tortillas. Soft tortillas. Is it like a deconstructed taco or Enchilada Casserole? What is the beauty of a custom-made website? You can customize it to your heart’s content. What are the toppings and ingredients? What’s a good weeknight meal to bring to tastiness? Everyone loves it, and I’m sure you will too!
Why you’ll love this recipe?
Okay, let me rave about all the reasons why you’ll absolutely fall in love with this **Mexican Lasagna** recipe! First off, the FLAVOR. It’s a party in your mouth! The combination of the savory meat, the creamy cheese, the spicy salsa, and the soft tortillas is just divine. It’s a dish that satisfies every craving, from the need for something comforting to the desire for a little bit of spice. Then there’s the SIMPLICITY. Seriously, this recipe is a breeze to make. It’s perfect for those nights when you’re short on time but still want to cook something delicious and homemade. You can easily prep the ingredients ahead of time, and then it’s just a matter of layering and baking. What I love most about this is how COST-EFFICIENT it is. GROUND BEEF is a classic, and you can easily swap in ground turkey or chicken to cut costs further. Plus, a lot of the ingredients, like the salsa and tortillas, are pantry staples, so you probably already have some of them on hand. And the VERSATILITY! You can add or subtract ingredients to suit your taste. Want to add black beans? Go for it! Love corn? Throw it in! You can make it as mild or as spicy as you like. Honestly, the possibilities are endless, and it makes it fun every time. This recipe is really similar to my Speedy Taco Casserole, which you may also enjoy!
How do I make Mexican Lasagna?
Quick Overview
Alright, so here’s the gist: We’re going to cook some ground meat with a bunch of flavorful seasonings. Then, we’ll whip up a creamy cheese mixture. Next, we’ll layer everything in a baking dish: tortillas, meat, cheese, salsa, and repeat! Finally, we bake it until it’s bubbly and the cheese is melted and golden. Easy peasy, right? I always find this dish incredibly stress-free to make. The most time-consuming part is browning the meat, but even that is easy, so get ready for a delicious and satisfying meal that you can whip up even on your busiest days. Trust me, this is simpler than you think.
Ingredients
For the main battery:
* 1 pound ground beef (or ground turkey or chicken) – I usually go with lean ground beef to cut down on the grease, but use what you like.
* 1 packet (1 ounce) taco seasoning – I love the classic flavors, but feel free to experiment with different spice levels!
* 1 cup water – This helps the meat cook evenly and absorbs all the yummy flavors.
* 1 (15 ounce) can of your favorite salsa – Use your preferred heat level. I usually go with a medium.
* 1 (15 ounce) can of refried beans – Adds extra flavor and creaminess.
* 1 (10 ounce) can of diced tomatoes and green chilies (like Rotel) – For a little extra zing.
* 12-14 (6-inch) flour tortillas – I prefer flour tortillas because they’re more pliable and hold the filling better. You can use corn tortillas too, but they might crack a bit.
For the Filling:
* 8 ounces Cream Cheese, softened – Make sure it’s soften so it mixes easily. What should I do if I’m going to eat it for 30 minutes before I start? * 1 cup sour cream – Adds tanginess and creaminess to the cheese layer. * 2 cups shredded cheddar cheese – Gotta have that cheddar! Can you use a Mexican blend for different flavors? * 1 cup shredded Monterey Jack cheese – Adds more creaminess and a bit of smoky flavor. * 1/4 cup chopped fresh cilantro – This is optional but adds a fresh, vibrant flavor!
For the Glaze:
* Shredded cheese for topping – More cheddar or Mexican blend is great! * Chopped green onions or cilantro for garnish (optional) – I always add these for a pop of color.
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). Then, lightly grease a 9×13 inch baking dish. I like to use cooking spray, but you can also use a little bit of oil. Set it aside, and let’s get cooking. It’s always a good idea to have your pan ready to go so that once everything is cooked, you can start layering immediately.
Step 2: Mix Dry Ingredients
In a large skillet, brown the Ground Beef over medium heat, breaking it up with the spoon. Serve hot. Once the meat is cooked through and no longer pink, drain off any excess grease. This step is important to remove any excess fat. Then, stir in the taco seasoning and water. Bring the mixture to a boil, stirring occasionally, for about 5 minutes. How do you get the flavors to meld and the meat to absorb all those delicious seasonings?
Step 3: Mix Wet Ingredients
In a medium bowl, combine the cream cheese, sour cream, and half of the shredded cheddar. Set aside. What are Monterey Jack cheeses? Mix everything until it’s smooth and creamy. If you have an electric mixer, now is the time to use it! If you’re a smoker, just make sure you get all the lumps out of your whisky. If the cream cheese is really cold, it might be a little difficult to mix, but keep at it! If you’re using chopped cilantro, set this aside.
Step 4: Combine
Now, in the prepared baking dish, spread a thin layer of the refried beans on the bottom of the dish. Next, place a layer of flour tortillas over the beans, overlapping them as needed to cover the entire bottom. Layer half of the ground beef mixture over the tortillas, followed by half of the salsa, and half of the diced tomatoes and green chilies. Then, spread half of the cream cheese mixture over the tomatoes and chilies. I’ll be honest, this is where the magic starts to happen! Repeat these layers one more time. Finish with a final layer of tortillas, and then sprinkle with the remaining cheddar and Monterey Jack cheeses. Now it’s time for the final step before baking.
Step 5: Prepare Filling
Spoon the refried beans over the bottom of your baking dish, smoothing to form an even layer. This helps keep the tortillas from getting soggy and adds even more flavor. You can use any kind of refried beans you like, but I usually stick with the classic. Next, in a bowl, combine the ground beef mixture, and all the liquid, including the salsa, and diced tomatoes. Stir to combine, and make sure that the mixture is evenly distributed. Set aside.
Step 6: Layer & Swirl
Layer the tortillas evenly over the bean layer. Now, pour the meat mixture over the tortillas. Spread the creamy cheese mixture evenly over the meat and salsa layer. This is where you can get creative and add some swirl! I like to use a toothpick or a knife to gently swirl the cream cheese mixture to create a marbled effect. Then, sprinkle the top with the remaining shredded cheese. Don’t be shy with the cheese!
Step 7: Bake
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown. When the sides of lasagna are bubbly, you can tell it’s ready. If the top starts to brown too quickly, you can loosely tent the dish with foil. I always check it around the 20-minute mark. Also, ovens can vary, so keep an eye on it. If you’re unsure, stick a toothpick in the middle. If it comes out clean, you’re good to go. How long does it take for a cake to bake?
Step 8: Cool & Glaze
Once it’s out of the oven, let the Mexican Lasagna cool for about 10-15 minutes before slicing and serving. This allows the layers to set a bit and makes it easier to cut. It’s always hard for me to wait, but it’s worth it! Garnish with chopped green onions or cilantro, if desired. Let it sit a bit before slicing. I sometimes sneak a little taste at this point, it’s so tempting!
Step 9: Slice & Serve
Slice into squares and serve. It is perfect served with sour cream, guacamole, or a dollop of pico de gallo. It’s also great with a side salad or some tortilla chips for dipping. This dish is best served warm and fresh. Leftovers are great, but it is always best when it’s fresh!
What should I serve it with?
Oh man, the possibilities are endless! I love serving this Mexican Lasagna with a variety of sides depending on the occasion. What are some ideas to make it a complete meal?
For Breakfast:I sometimes make this on the weekend, and it’s amazing with a side of scrambled eggs and some strong flavours. How do you serve hot sauce on top of a bowl of pancakes?
For Brunch:What is a good brunch dish? What would you serve with a mimosa, fresh fruit, and maybe some cheesy potatoes? What is a good brunch?
As Dessert: You can make this dish and serve with a light whipped cream. Add some cinnamon and a drizzle of honey. It’s actually a perfect after-dinner dish because it’s sweet and savory all in one.
For Cozy Snacks: This is a great snack, and I don’t often think of making it for a casual snack! But you could just eat it by itself. Add a little side of chips and enjoy!
The bottom line is, you can customize this dish to fit any meal. No matter what, it will be delicious!
What are some tips to perfect a Mexican lasagna recipe?
Over the years, I’ve learned a few things about making the perfect **Mexican Lasagna**. Here are some of my top tips to ensure yours turns out amazing:
Zucchini Prep: The key is to remove as much moisture as possible before layering the zucchini. You can do this by salting the zucchini slices and letting them sit for about 15 minutes, then patting them dry. This will prevent your lasagna from becoming soggy. You can also use a mandoline to slice the zucchini into even thicknesses for more consistent cooking. I did not start doing this until a few years in. Definitely learned my lesson from soggy lasagna!
Mixing Advice: Don’t overmix the cream cheese mixture! Overmixing can make it too thin, and you want it to hold its shape when layered. Also, make sure your cream cheese is softened to room temperature so that it mixes smoothly. And be sure to taste test the meat mixture before you start layering to make sure the seasoning is to your liking. I like to add a little extra cumin sometimes!
Swirl Customization Experiment with different swirling techniques. You can use a toothpick or a knife to create different patterns. For a more pronounced swirl, don’t overmix the cream cheese mixture with the meat mixture. I love the way it looks when it’s marbled and swirled! You could even sprinkle a little bit of the red pepper flakes between the layers for some added color and a little extra kick, too!
Ingredient Swaps: You can easily adapt this recipe to your preferences. Swap out the ground beef for ground turkey or chicken for a healthier option. Add black beans, corn, or bell peppers to the meat mixture. Experiment with different cheeses, too. Monterey Jack, pepper Jack, or even a blend of cheeses would work wonderfully. I have tested this with different meats and vegetables and they all work well. When it comes to tortillas, I’ve tried both corn and flour, but I love flour more.
Baking Tips: Keep an eye on your lasagna while it’s baking, as oven temperatures can vary. If the top starts to brown too quickly, tent it with foil. Let it cool for about 10-15 minutes before slicing and serving, as this will allow the layers to set and make it easier to cut. One time I tried to eat it right away and the layers were kind of sliding all over the place!
Glaze Variations: If you want to add a glaze, try a simple mixture of sour cream and lime juice or add a sprinkle of chopped cilantro. You can also use a squeeze bottle to drizzle the glaze over the top. This will add a final pop of flavor. Sometimes I don’t do this because I’m in a hurry, but it’s always better when you do.
Storing and Reheating Tips
Want to know how to handle leftovers? Here’s how to keep your **Mexican Lasagna** tasting fresh:
Room Temperature: You should never leave cooked lasagna at room temperature for more than 2 hours. After that, it’s best to store it in the fridge. It needs to be cooled down quickly and then put away.
Refrigerator Storage: Store the cooled lasagna in an airtight container or wrap it tightly with plastic wrap or foil. It will keep in the refrigerator for up to 3-4 days. Make sure you always cover it well to prevent it from drying out.
Freezer Instructions: You can freeze the lasagna for longer storage. Wrap individual slices or the entire dish tightly in plastic wrap and then in foil. Label it with the date, and it will stay good for up to 2-3 months. This is a great option if you want to prep ahead. When you are ready to eat, you can thaw the lasagna in the refrigerator overnight. Make sure to always wrap well to prevent freezer burn.
Glaze Timing Advice: Wait to add any glaze or toppings until you are ready to serve or reheat, as this will help maintain the texture and appearance of the dish. If you’re freezing it, it’s best to add the glaze after reheating. You can certainly freeze the entire dish with the cheese topping, but it’s best when you add it later.
Frequently Asked Questions
Final Thoughts
So, there you have it! My absolute favorite, go-to **Mexican Lasagna** recipe. It’s a dish that always brings smiles to the table, and I hope you love it as much as my family does. The combination of flavors and textures is just irresistible, and it’s so easy to adapt to your own preferences. This dish has saved me so many times when I was in a pinch. I’m so happy to finally share this with you, and I know you will absolutely love making it, and eating it. If you love this recipe, you might also love my chicken enchiladas too! Seriously, give it a try and let me know what you think! I can’t wait to hear how your version turns out, and feel free to share your own tips and variations in the comments below. Happy baking!
Mexican Lasagna
Ingredients
Main Ingredients
- 1 lb Ground beef Lean ground beef recommended
- 1 packet Taco seasoning
- 1 can Diced tomatoes Drained
- 10 Flour tortillas
- 4 cups Shredded cheddar cheese
- 1 can Enchilada sauce
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Brown ground beef in a skillet over medium heat. Drain off any excess grease.
- Stir in taco seasoning and diced tomatoes. Simmer for 5 minutes.
- In a 9x13 inch baking dish, spread a thin layer of enchilada sauce. Layer tortillas, beef mixture, and cheese. Repeat layers until all ingredients are used, ending with a layer of cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
