Description
This Best Mexican Lasagna recipe combines layers of seasoned ground beef, creamy cheesy fillings, and classic lasagna noodles with a flavorful twist of southwestern spices and vegetables. It's a comforting, crowd-pleasing casserole perfect for family dinners with bold Mexican-inspired flavors.
Ingredients
Scale
Meat Filling
- 1 1/2 pounds lean ground beef
- 1 yellow onion chopped
- 1/4 cup flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/3 cup tomato paste
- 4-6 garlic cloves minced
- 3 1/2 cups reduced sodium chicken broth
- 1 (14.5 oz) can fire roasted diced tomatoes, with juices
- 1 (4 oz) can mild chopped green chiles
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon sugar
- Pinch of cinnamon
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 1/2 cup frozen sweet corn
- 1 (6 oz) can chopped black olives drained
- 1/2 tablespoon apple cider vinegar
Layers
- 15 regular lasagna noodles
- 2 cups freshly grated Monterrey Jack cheese
- 2 cups freshly grated sharp cheddar cheese
Creamy Filling
- 1 cup sour cream or Greek yogurt
- 8 oz cream cheese softened
- 1/2 cup mild salsa verde
- 1/4 teaspoon salt
Instructions
- Soak Noodles: Place lasagna noodles in the bottom of a long pan and pour hot tap water over them until submerged. Let them soak for at least 30 minutes, occasionally agitating to prevent sticking.
- Prep: Preheat oven to 350 degrees F and lightly grease a deep 9x13-inch pan. Whisk together flour and all meat filling seasonings (through cayenne pepper) in a bowl; set aside.
- Cook Beef: Brown ground beef and chopped onions in a Dutch oven or large skillet until nearly cooked. Sprinkle flour-seasoning mixture over beef and cook for 2 minutes. Reduce heat to low and stir in tomato paste and minced garlic, cooking for 1 minute.
- Make Filling Sauce: Stir in chicken broth, diced tomatoes with juices, chopped green chiles, cocoa powder, sugar, and cinnamon. Simmer, stirring frequently, for 10-15 minutes until thickened. Then stir in pinto beans, frozen corn, black olives, and apple cider vinegar. Remove from heat.
- Prepare Creamy Filling: Whisk sour cream or Greek yogurt, softened cream cheese, salsa verde, and salt together in a medium bowl; set aside. Combine Monterrey Jack and sharp cheddar cheeses in a separate bowl.
- Assemble Lasagna: Spread 1 cup meat sauce in the bottom of the prepared pan. Place 4 noodles lengthwise plus part of a 5th noodle to cover. Spread 3/4 cup creamy filling evenly on noodles, then 1 cup combined cheeses. Repeat layers twice more with 2 cups meat sauce, noodles, creamy filling, and cheese. Finish with remaining meat sauce and cheese on top.
- Bake: Cover pan with foil and bake at 350 degrees F for 30 minutes. Remove foil and bake uncovered for an additional 20 minutes until cheese is melted and casserole is heated through.
- Rest and Serve: Remove from oven and let stand 15 minutes before serving. Garnish with fresh tomatoes, olives, avocados, cilantro, and sour cream if desired.
Notes
- The cayenne pepper in this recipe adds little to no spiciness—it's mild and child-friendly.
- Use American-style chili powder, not pure cayenne, to avoid the dish being too hot.
- You can substitute corn tortillas for the lasagna noodles, though noodles are recommended for best results.
- Feel free to add or swap in vegetables like zucchini, bell peppers, sweet potatoes, or jalapeños—adjust meat quantity accordingly.
- Black beans can be used instead of pinto beans; add earlier with tomatoes for better softening.
- Ground turkey or chicken can substitute beef; shredded rotisserie chicken can be stirred in at the end of sauce cooking.
- Pre-measure spice mix for ease during cooking.
- Do not skip cocoa powder, sugar, and cinnamon—they enhance the sauce flavor.
- Adjust sauce thickness by simmering longer for thicker sauce or adding broth/water for thinner sauce.
- Serve with toppings like sour cream, cilantro, jalapeños, avocados, tomatoes, and olives.
- This dish can be made ahead, refrigerated, frozen (both cooked and uncooked), and reheated with detailed steps for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
