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Easy Mexican Lasagna Recipe with Ground Beef, Beans, and Enchilada Sauce

Easy Mexican Lasagna Recipe

A comforting Tex-Mex casserole layered with corn tortillas, seasoned ground beef, black beans, tomatoes, enchilada sauce, and Mexican-blend cheese. It is simple enough for a weeknight and hearty enough for a casual gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound (450 g) Lean ground beef
  • 1 medium Medium onion, chopped
  • 1 packet (about 1-1.25 ounces) Taco seasoning
  • 1 15-ounce can Black beans, rinsed and drained
  • 1 14-15 ounce can Diced tomatoes, preferably with green chiles, undrained
  • 1 10-ounce can Red enchilada sauce
  • 9 6-inch tortillas Small corn tortillas
  • 2 cups (8 ounces) Shredded Mexican-blend cheese
Optional Toppings
  • as needed Sliced jalapeños
  • as needed Fresh cilantro
  • as needed Sour cream
  • as needed Avocado or salsa

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C), and lightly grease an 8-inch or 9-inch square baking dish.
  2. Brown the ground beef and chopped onion in a large skillet over medium heat for about 6–8 minutes, breaking the beef into small pieces. Drain any excess fat from the skillet.
  3. Stir in the taco seasoning, rinsed black beans, undrained diced tomatoes, and red enchilada sauce. Simmer for 3–5 minutes, stirring occasionally, until the filling is hot and slightly thickened.
  4. Warm the corn tortillas briefly in a dry skillet or microwave them under a damp paper towel so they are flexible and less likely to tear.
  5. Arrange 3 tortillas in the bottom of the prepared baking dish, overlapping them as needed. Spread about one-third of the beef mixture over the tortillas and sprinkle with about one-third of the cheese.
  6. Repeat the tortilla, beef mixture, and cheese layers twice more, finishing with cheese on top. Cover the dish loosely with foil.
  7. Bake for about 20 minutes, then remove the foil and bake for another 10–15 minutes. The casserole is ready when the sauce is bubbling and the cheese is lightly browned.
  8. Let the Mexican lasagna rest for 5–10 minutes before cutting. Add jalapeños, cilantro, sour cream, avocado, or salsa just before serving.

Notes

Warm the corn tortillas before layering to prevent tearing and tough edges. Resting the baked casserole for 5–10 minutes helps the layers set and makes cleaner slices. Refrigerate leftovers promptly and reheat individual portions until hot.