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Easy Mexican Lasagna
Easy Mexican Lasagna Casserole
I’m a food lover, which means I love to cook. But even I look for shortcuts and quick recipes every now and then.
And this easy Mexican lasagna casserole fits the bill!
It’s got everything you love about tacos, but it’s made into a casserole for easy serving.
Feel free to stick to the recipe or go off-book and add fun extras.
From jalapeños to corn, there’s so much goodness waiting to happen!
Ingredients
Here’s what you’ll need for the basic recipe. Like I said, feel free to add to it as you like!
- Ground Beef – You can’t have a taco-inspired casserole without meat, right? Use ground pork or chicken if you prefer.
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- Refried Beans – A simple can of refried beans helps to hold each layer together. And they soak up so much flavor from the salsa and taco seasoning, too!
- Green Chiles – Add a bit of tang and spice to your lasagna! Chiles are totally optional but definitely recommended.
- Taco Seasoning – It doesn’t get easier than grabbing a packet of taco seasoning from your pantry!
- Salsa – Instead of marinara, this Mexican dish calls for salsa. And you can use whatever you like best.
- Lasagna Noodles – Regular, uncooked lasagna noodles work just fine for this recipe. Or you can use tortillas if you want a more Tex-Mex finish.
- Keep in mind, you’ll add a decent amount of water at the end to cook the noodles. So if you use cooked noodles or tortillas, don’t add the water. Just add the salsa.
- Cheese – Mexican cheese blends, Colby-Jack, shredded cheddar…it’s all good!
- Sour Cream – To cut through the rich meat and cheese. It’ll also mellow out the chilies.
- Black Olives – I simply cannot imagine a taco bar without black olives. If you have a can on hand, sprinkle some on the top layer for baked-in goodness.
- Green Onions – Chopped green onions find their way into almost all of my favorite dishes. And this lasagna is no exception!
- Tomatoes – Fresh tomatoes are an optional addition but are more than welcome! Any tomatoes you have on hand are perfect for Mexican lasagna.
Tips for the Best Mexican Lasagna
- Use freshly grated cheese. Store-bought shredded cheese won’t melt as well with the coating that keeps it from clumping.
- Swap out the refried beans for other types. Black beans or pinto beans are a great substitution. They’ll change the texture slightly but are equally as delicious!
- Allow the lasagna to rest after cooking. 10-15 minutes of sitting keeps the lasagna sauce from being too watery. If you try to eat right away, the noodles might not have soaked up all the extra liquid.
- Serve with guacamole, sour cream, or lettuce on top. Pretty much anything you’d add to tacos will work here.
- Assemble the layers as instructed.
- Cover the dish with foil.
- Store the lasagna in the fridge for up to one day.
- When you’re ready to eat, follow the baking instructions in the recipe.
I recommend adding 10-15 minutes to the initial baking time to compensate for the cold ingredients.
Or, allow the lasagna to sit at room temperature for 30 minutes before baking.
