Description
This Best Mexican Lasagna recipe features layers of seasoned ground beef, creamy cheese fillings, and tender lasagna noodles baked to perfection with a flavorful blend of spices, beans, and veggies. It’s a delicious twist on classic lasagna with a zesty Mexican flair that’s great for family dinners and meal prep.
Ingredients
Scale
Meat Filling
- 1 1/2 pounds lean ground beef
- 1 yellow onion, chopped
- 1/4 cup flour
- 3 tablespoons chili powder (NOT cayenne pepper)
- 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 (may substitute black beans)
- 1 1/2 cups frozen sweet corn, no need to thaw
- 1 (6 oz) can chopped black olives, drained
- 1/2 tablespoon apple cider vinegar
Layers
- 15 regular lasagna noodles (NOT no boil)
- 2 cups freshly grated Monterey 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 (e.g., Herdez)
- 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 soak for at least 30 minutes, occasionally agitating the noodles to prevent sticking.
- Prep Oven and Pan: Preheat oven to 350 degrees F. Lightly grease a deep 9x13-inch pan and set aside. Whisk together the flour and all meat filling seasonings (through cayenne pepper) in a small bowl.
- Cook Beef and Onions: Brown the ground beef and chopped onions in a Dutch oven or large skillet until almost fully cooked. Sprinkle in the flour and seasoning mixture and cook for 2 minutes, stirring frequently.
- Add Tomato Paste and Garlic: Reduce heat to low, stir in tomato paste and minced garlic, and cook for 1 minute until fragrant.
- Make Sauce: Stir in chicken broth, diced tomatoes with juices, green chiles, cocoa powder, sugar, and cinnamon. Bring the sauce to a simmer and let it simmer on low, stirring often, until thickened (about 10-15 minutes).
- Finish Meat Filling: Stir in pinto beans, frozen corn, black olives, and apple cider vinegar. Remove from heat once combined and heated through.
- Prepare Creamy Filling: In a medium bowl, whisk together sour cream (or Greek yogurt), softened cream cheese, salsa verde, and salt until smooth. In another bowl, combine Monterey Jack and sharp cheddar cheeses.
- Assemble Lasagna: Spread about 1 cup of meat sauce thinly at the bottom of the prepared pan. Layer 4 lasagna noodles lengthwise plus part of a 5th to cover. Spread 3/4 cup creamy filling evenly on noodles, then 1 cup of combined cheese. Repeat layering two more times with 2 cups meat sauce, 4+ noodles, 3/4 cup creamy filling, and 1 cup cheese for a total of 3 layers. Finish with remaining meat sauce and cheese on top.
- Bake: Cover the pan tightly 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 lasagna from oven and let stand for 15 minutes before serving. Optional garnish with fresh tomatoes, olives, avocados, cilantro, and sour cream for added flavor and presentation.
Notes
- This Mexican Lasagna is not spicy despite the small amount of cayenne pepper; it’s flavorful and kid-friendly.
- Use American-style chili powder for correct flavor and heat level, not pure cayenne pepper powder.
- You can substitute corn tortillas for lasagna noodles if desired, though noodles are preferred for texture.
- Customize add-in vegetables: zucchini, bell peppers, sweet potatoes, butternut squash, or jalapenos can be added by swapping some meat for extra veggies.
- Pinto beans provide a creamy texture; black beans can be used but add earlier in the cooking process to soften.
- Swap proteins with ground turkey, ground chicken, or shredded rotisserie chicken if preferred.
- Measure all seasonings with the flour beforehand for easier cooking flow.
- Don’t skip cocoa powder, sugar, and cinnamon as they enrich the authentic enchilada sauce flavor.
- Adjust sauce thickness by simmering longer for thicker sauce or adding broth/water for thinner consistency.
- Serve with toppings like sour cream or Greek yogurt, cilantro, jalapenos, avocados, tomatoes, and black olives.
- Lasagna can be assembled ahead and refrigerated or frozen; baking times adjust if sauce is cold or lasagna is frozen.
- Reheat covered in oven at 350 degrees F for about 30 minutes or in microwave single servings for 90 seconds and additional intervals until hot.
- Freezing instructions include multiple methods for cooked/unbaked lasagna and individual servings, with thawing recommendations.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 450 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: 75 mg
