Name: Mexican Lasagna Recipe with Beef and Cheese Recipe
Prep time: 50 min
Cook time: 55 min
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds lean ground beef; 1 yellow onion, chopped; 1/4 cup flour; 3 tablespoons chili powder (American-style, 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; 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; 15 regular lasagna noodles (NOT no boil); 2 cups freshly grated Monterrey Jack cheese; 2 cups freshly grated sharp cheddar cheese; 1 cup sour cream or Greek yogurt; 8 oz cream cheese, softened; 1/2 cup mild salsa verde (such as Herdez); 1/4 teaspoon salt

There’s something incredibly comforting about the layers of melted cheese, seasoned beef, and tender noodles that make this Mexican Lasagna Recipe with Beef and Cheese Recipe stand out. It’s like a fiesta in your mouth, but also a cozy family dinner rolled into one satisfying dish.

A square piece of layered dish sits on a white plate with small brown speckles, placed on a white marbled surface. The bottom layer is a thick mix of ground meat, corn, and tomato sauce in a rich reddish-brown color. Above that is a melted golden-yellow cheese layer that looks creamy and soft. On top of the cheese, there are small bright red diced tomato pieces and black sliced olives, scattered evenly. Fresh green herbs are sprinkled on the dish and around the plate, adding a fresh touch of color. The layers are thick and clearly visible, making the dish look hearty and delicious. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mexican Lasagna Recipe with Beef and Cheese Recipe
Top Tip
How to Serve Mexican Lasagna Recipe with Beef and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mexican Lasagna Recipe with Beef and Cheese Recipe

Why You'll Love This Recipe

This Mexican Lasagna Recipe with Beef and Cheese Recipe quickly became one of my go-to weeknight dinners because it’s bursting with rich flavors but still simple enough to pull together without stress. Plus, it pleases everyone at the table, from picky kids to adventurous eaters.

Flavor-packed layers: The perfect blend of savory beef, mild spices, and creamy cheese keeps each bite exciting.
Hands-off soaking method for noodles: Soaking instead of boiling makes the process easier and noodles less likely to stick or overcook.
Customizable ingredients: You can swap beans, veggies, or meat based on what you have or prefer without losing that classic taste.
Great for leftovers and make-ahead: It reheats beautifully, which is a lifesaver for busy weeknights or meal prep.

A large square piece of lasagna is lifted by a spoon above a white baking dish with visible sauce stains. The lasagna has multiple layers including a bottom layer of light-colored wavy pasta sheets, several layers of brown meat sauce mixed with creamy white cheese, and melted orange cheese on top. The top layer is decorated with black olive slices, small red diced tomatoes, and green chopped herbs, creating a colorful and textured surface. The background shows the rest of the lasagna in the baking dish, placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Mexican Lasagna Recipe with Beef and Cheese Recipe plays a role in layering those classic Mexican-inspired flavors under a blanket of delicious gooey cheese. From smoky spices to the sweetness of corn, here’s the rundown and why I love these choices.

Flat lay of a mound of lean ground beef, a whole yellow onion with smooth skin, a small white ceramic bowl with white all-purpose flour, a small white bowl filled with bright red chili powder, small white bowls each containing ground cumin, garlic powder, ground coriander, salt, smoked paprika, dried oregano, and cayenne pepper, a small white bowl with deep red tomato paste, several whole garlic cloves with papery skins, a small white bowl of rich golden chicken broth, a small white ceramic bowl holding fire roasted diced tomatoes with juices, a small white bowl of chopped mild green chiles, a small white bowl with fine unsweetened cocoa powder, a small white bowl with granulated white sugar, a pinch of ground cinnamon on white ceramic plate, a small pile of rinsed and drained light brown pinto beans, a small white bowl with bright yellow frozen sweet corn kernels, a small white bowl of glossy black sliced olives, a small white bowl with translucent pale apple cider vinegar, a stack of uncooked regular large rectangular lasagna noodles with pale yellow color, shredded Monterey Jack cheese in soft white curls on a white plate, shredded sharp cheddar cheese with vibrant orange color on a white plate, a small white bowl with smooth sour cream, a small white bowl with softened cream cheese whipped smooth, a small white bowl of mild green salsa verde, a small white bowl with fine salt crystals — all ingredients perfectly arranged in symmetrical balance in a professional flat lay, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef: The base of the hearty filling with just enough fat to keep things flavorful and moist.
Yellow onion: Adds sweetness and texture that complements the beef perfectly.
Flour: Helps thicken the meat sauce into a luscious consistency that holds the layers together.
Chili powder (American style): This gives warm, mild heat and complex flavor without overpowering.
Ground cumin, garlic powder, coriander, smoked paprika, oregano: These spices layer in earthiness, smokiness, and that iconic enchilada vibe.
Cayenne pepper: Just a pinch to sharpen flavors—not enough to make it spicy, so everyone can enjoy.
Tomato paste: Concentrated tomato richness that deepens the sauce.
Garlic cloves: Fresh garlic elevates and brightens the meat mixture.
Chicken broth: Provides savory depth while simmering the sauce to perfect thickness.
Fire-roasted diced tomatoes: Give smoky flavor and juicy acidity.
Mild chopped green chiles: Add a subtle kick and authentic Mexican flavor without heat.
Unsweetened cocoa powder: Surprising but essential for that genuine Mexican chocolate-enzhanced sauce.
Sugar and pinch of cinnamon: Balance acidity and spice, creating a rich flavor profile.
Pinto beans (or black beans): Creamy texture and protein add heartiness.
Frozen sweet corn: Adds bursts of sweetness throughout.
Black olives: Saltiness and slight tang contrast the richness wonderfully.
Apple cider vinegar: A tiny splash brightens the whole sauce.
Regular lasagna noodles: Soaked to just the right tenderness without falling apart.
Monterrey Jack and sharp cheddar cheeses: Combined for meltiness and sharp flavor balance.
Sour cream or Greek yogurt: Creates the creamy filling with mild tang and smoothness.
Cream cheese: Adds richness and structure to the creamy layers.
Mild salsa verde: Imparts a fresh, herbaceous note to the creamy filling.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Mexican Lasagna Recipe with Beef and Cheese Recipe is how easy it is to make it your own. Over the years, I’ve tweaked it based on what’s in my fridge or what my family prefers, and I encourage you to do the same!

Variation: One time, I swapped the ground beef for shredded rotisserie chicken—totally delicious and tamer in flavor for my kids.
Vegetable swaps: Feel free to add diced zucchini, bell peppers, or even butternut squash to sneak in more veggies.
Bean choices: Pinto beans give that creamy texture but black beans work great too; just simmer them longer so they soften nicely.
Spice level: Love it a bit spicier? Add extra chili powder or diced jalapeños when making the filling.

Step-by-Step: How I Make Mexican Lasagna Recipe with Beef and Cheese Recipe

Step 1: Soak your noodles – no boiling needed!

I like to skip boiling the noodles and soak them instead in hot tap water in a long pan. This method keeps the noodles from sticking, prevents overcooking, and gives you a bit of wiggle room while you prep the filling. Just stir occasionally and soak for at least 30 minutes, and they’ll be perfectly tender but still firm enough to hold up those layers.

Step 2: Build the flavorful beef filling

Start by browning the lean ground beef with chopped onions in a big skillet or Dutch oven until mostly cooked through. It smells amazing already! Sprinkle in the flour and all the spices mixed together – chili powder, cumin, garlic powder, coriander, smoked paprika, oregano, and that tiny pinch of cayenne (don’t skip it — it’s super mild but adds depth). Cook this combo a minute or two to toast the spices.

Then add tomato paste and minced garlic, stirring to combine. Pour in chicken broth, fire-roasted diced tomatoes, mild green chiles, cocoa powder, sugar, and cinnamon. Bring it to a gentle simmer and let it thicken for 10-15 minutes, stirring often to prevent sticking. Once thickened, stir in the pinto beans, corn, black olives, and a splash of apple cider vinegar to brighten it all up. Then remove from heat and get ready for layering.

Step 3: Whip up the creamy filling and shred the cheese

While the beef sauce simmers, whisk together sour cream (or Greek yogurt), softened cream cheese, salsa verde, and a pinch of salt in a medium bowl. This creamy layer adds a beautiful tang and balances the spice. Separately, grate the Monterrey Jack and sharp cheddar cheeses. Freshly grated cheese melts so much better than pre-shredded, trust me on this one.

Step 4: Layer it like a pro

Start with a thin layer of meat sauce spread on the bottom of your greased 9x13 pan. Arrange 4 soaked noodles in a row, overlapping part of a fifth to cover the edges. Spread about ¾ cup of the creamy filling over the noodles, followed by 1 cup of the cheese blend. Repeat this layering process two more times – meat sauce, noodles, creamy filling, and cheese. Top it all off with the remaining meat sauce and cheese for that perfect golden crust after baking.

Step 5: Bake until bubbly and golden

Cover your lasagna with foil and bake at 350°F for 30 minutes. Then, remove the foil and bake uncovered for another 20 minutes or until the cheese on top is melted and slightly golden. This two-step baking keeps the inside moist but lets the top get beautifully bubbly.

Once out of the oven, let it stand for about 15 minutes before slicing—this resting time helps everything set so your pieces hold together nicely.

Top Tip

From countless attempts making this Mexican Lasagna Recipe with Beef and Cheese Recipe, I’ve learned some little tricks that can really make your dish shine and save you stress in the kitchen.

Pre-measure your spices: This recipe has a few spices that need to be combined with the flour before adding to the beef – having them ready beforehand makes cooking smoother and faster.
Don’t skip the cocoa powder: It sounds odd, but it adds a subtle richness and helps mimic the flavor of authentic Mexican chocolate in the sauce.
Soak your noodles: This is a game-changer. No boiling and fewer sticky noodles equals less fuss and perfectly tender pasta layers.
Let it rest before cutting: You might be tempted to dive right in, but letting it stand for 15 minutes makes slicing cleaner and prevents a messy plate.

How to Serve Mexican Lasagna Recipe with Beef and Cheese Recipe

Garnishes

When I serve this Mexican Lasagna Recipe with Beef and Cheese Recipe, I love topping it with fresh diced tomatoes, sliced black olives, creamy avocado chunks, a sprinkle of chopped cilantro, and an extra dollop of sour cream or Greek yogurt. It brightens up the dish and adds wonderful fresh textures and colors.

Side Dishes

I usually pair it with a simple side salad dressed in lime vinaigrette to add a zesty crunch. Mexican street corn (elote) or a bowl of seasoned black beans are also fantastic companions—both complement the lasagna’s flavors without overshadowing it.

Creative Ways to Present

For a festive dinner or gathering, try layering this lasagna in individual ramekins for single servings that feel fancy but stay casual. Adding colorful garnishes on top makes each plate special and inviting.

Make Ahead and Storage

Storing Leftovers

I’ve found that storing leftovers in an airtight container in the fridge keeps the lasagna fresh for up to 4 days. When reheating, cover it to prevent drying out, and the flavors often taste even better the next day as they meld together more.

Freezing

This Mexican Lasagna Recipe with Beef and Cheese Recipe freezes beautifully. I like to assemble it in a freezer-safe dish, wrap tightly with plastic wrap and foil, then freeze for up to 3 months. When I’m ready, I thaw it in the fridge for 48 hours and bake with a little extra time. It’s a lifesaver for busy weeks!

Reheating

To reheat, I cover the leftovers with foil and bake at 350°F for about 30 minutes until warmed through and bubbly. For quick single servings, a 90-second zap in the microwave works well, just be sure to check every 30 seconds after.

Frequently Asked Questions:

Can I use corn tortillas instead of lasagna noodles?

Absolutely! I’ve swapped the regular lasagna noodles for corn tortillas and it still turns out fantastic. Just make sure to use grocery store standard corn tortillas (not the thick artisan ones) since they soak up the sauce better.

Is this Mexican Lasagna Recipe with Beef and Cheese Recipe spicy?

Nope, it’s pretty mild. The amount of cayenne pepper used is very small, just enough to add flavor without heat. Even kids can enjoy this one!

Can I make this recipe vegetarian?

Yes! You can skip the beef and add your favorite vegetables like zucchini, bell peppers, or sweet potatoes with beans for protein. Just remember to adjust the sauce thickness accordingly since you’re swapping meat for veggies.

What’s the best way to prevent the noodles from sticking together?

Soaking the noodles in hot water instead of boiling them helps tremendously. Agitate the noodles occasionally while soaking to keep them separated. This technique keeps them tender but flexible without getting mushy.

Final Thoughts

Honestly, the Mexican Lasagna Recipe with Beef and Cheese Recipe holds a special place in my kitchen because it marries the comfort of classic lasagna with the bold, layered flavors of Mexican cuisine. It’s the kind of meal that brings people together, invites seconds, and tastes like a warm hug. Whether you’re cooking for your family or hosting friends, I encourage you to give it a try—you might find it becomes your new favorite too!