Mexican Lasagna: A Beginner’s Guide to a Crowd-Pleasing Favorite

Ingredients

• 454 g (1 pound)lean minced beef or minced chicken
• 150 g (1 cup), dicedyellow onion
• 1 teaspoonsalt
• ½ teaspoonblack pepper
• 28 g (1-ounce packet)taco seasoning
• 120 ml (½ cup)water
• 113 g (4-ounce can)mild chopped green chillies
• 425 g (15-ounce can), drained but not rinsedseasoned black beans
• 10 (20 cm/8-inch)soft flour tortillas, taco-sized
• 454 g (16-ounce jar)mild chunky salsa
• 227 g (8 ounces), gratedmature Cheddar cheese
• 227 g (8 ounces), gratedMonterey Jack cheese
• 1 tablespoon, choppedfresh coriander

Instructions

1. 1

   Preheat the oven

   Preheat the oven. The supplied method does not specify an oven temperature.

2. 2

   Cook the meat

   Heat a large frying pan over a medium-high heat. Add the minced beef or chicken and diced onion, then season with the salt and black pepper. Cook until the meat is fully browned and no longer translucent; chicken should be white and crumbly. Drain off any excess fat.

3. 3

   Simmer the filling

   Stir in the taco seasoning, water, green chillies and drained black beans. Reduce the heat to medium and simmer for 2–3 minutes, until most of the liquid has evaporated. Take the pan off the heat.

4. 4

   Layer the tortillas

   Arrange tortillas in the bottom of a baking dish. Spread a third of the meat mixture over them, followed by ½ cup of salsa, ½ cup of grated Cheddar and ½ cup of grated Monterey Jack. Add 4 more tortillas, then another third of the meat mixture, salsa and cheese. Finish with the remaining 4 tortillas, meat mixture, ½ cup of salsa and the rest of both cheeses. The tortillas do not need to fit the dish perfectly.

5. 5

   Bake the lasagna

   Place the assembled dish on the centre oven rack and bake. The supplied method does not give a baking temperature or duration; watch closely during the final 5 minutes and loosely cover with foil if the cheese is browning too much.

6. 6

   Rest and garnish

   Remove the dish from the oven and leave it on the counter for at least 15 minutes so the layers can set before slicing. Garnish with chopped coriander. Add a dollop of sour cream and diced Roma tomatoes to individual portions if desired.

What is Mexican lasagna?

Mexican lasagna is a layered bake inspired by the structure of Italian lasagne, but it uses tortillas in place of pasta and brings in ingredients associated with Tex-Mex cooking. It is a practical, sliceable dish for feeding a group.

This version combines seasoned meat, beans, salsa and two cheeses. The tortillas soften as they bake, while the filling and cheese make the layers substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 35g protein, 47g carbs, 29g fat.

The tortillas and black beans supply much of the carbohydrate, while the cheeses and any fat remaining in the meat contribute much of the fat. Meat, beans and cheese provide protein. Balance a slice with a generous serving of salad or vegetables.

Build a well-seasoned filling

Meat and onion: Brown the mince with the diced onion and seasonings before layering. Draining away excess fat helps keep the finished bake from feeling greasy.

Beans and chillies: Add the drained beans, green chillies and taco seasoning to the pan. A brief simmer lets the flavours mingle and reduces some of the liquid.

Layer for an even bake

Tortillas: Fit them into the dish as best you can; overlapping or slightly uneven edges are fine. They soften in the oven and settle into the shape of the bake.

Filling and cheese: Spread each layer across the tortillas rather than leaving it in a mound. Even layers help distribute the meat, salsa and cheese through the portions.

Watch the cheese

The cheese on top should be melted and may brown during baking. Since the supplied method does not specify a baking time or temperature, use the recipe's visual guidance and keep an eye on the dish, particularly during the final 5 minutes.

If the top is colouring more than you want, cover the dish loosely with foil. This shields the cheese while the bake finishes.

Let the layers settle

Resting: Leave the baked dish for at least 15 minutes before cutting. This gives the layers time to settle and makes it easier to lift out tidy portions.

Serving: Finish with fresh coriander. Sour cream and diced Roma tomatoes are suggested as optional toppings for individual servings.

Make it a meal

A crisp green salad or simply dressed lettuce makes a fresh contrast to the rich, cheesy layers. You could also serve it with sliced tomatoes or another light vegetable side.

For toppings, put sour cream and diced Roma tomatoes on the table so everyone can add them as they like. Keep extra salsa nearby for anyone who wants more.

Recipe notes & tips

• Drain excess fat after browning the mince to help avoid a greasy filling.
• Simmer the filling until most of its liquid has evaporated so the layers are not overly wet.
• Spread the filling and cheese evenly across each tortilla layer.
• Do not worry if the tortillas do not fit the dish exactly; they soften as they bake.
• Check the top during the final 5 minutes and cover loosely with foil if the cheese browns too much.
• Rest the lasagna for at least 15 minutes before slicing.

Variations

• Choose chicken: Use minced chicken instead of beef, as allowed in the recipe.
• Turn up the heat: Swap the mild salsa or chillies for a hotter option.
• Add sweetcorn: Mix drained sweetcorn into the filling for extra texture.
• Use extra toppings: Offer sour cream and diced Roma tomatoes with the finished slices.
• Change the cheese: Replace one of the listed cheeses with another good-melting cheese.

Common mistakes to avoid

• Skipping the drain: Excess fat can make the filling greasy; drain it after browning.
• Leaving the filling wet: Simmer for 2–3 minutes, until most of the liquid has evaporated.
• Packing on uneven layers: Spread the filling and cheese across the tortillas for more consistent portions.
• Expecting perfect tortilla edges: Overlapping pieces are fine; they soften during baking.
• Forgetting the rest: Wait at least 15 minutes before slicing so the layers can set.
• Letting the cheese overbrown: Watch it in the final 5 minutes and loosely cover with foil if needed.

How to store

Refrigerate cooled leftovers in a covered container and eat within 3–4 days. Reheat portions in the oven or microwave until hot throughout; the tortillas may soften further after storage.

Frequently asked questions