Description
This Best Mexican Lasagna recipe combines classic Mexican flavors with the comforting layers of traditional lasagna. Featuring a rich ground beef and bean filling seasoned with chili powder, cocoa, and spices, creamy cheese layers, and tender lasagna noodles, this casserole is a delicious and hearty meal perfect for family dinners or entertaining guests. It’s easy to make ahead, freeze, and reheat without losing flavor or texture.
Ingredients
Scale
Meat Filling
- 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
Layers
- 15 regular lasagna noodles (NOT no boil)
- 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 (such as 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 fully submerged. Let soak for at least 30 minutes, agitating occasionally to prevent sticking.
- Prep Oven and Seasonings: Preheat oven to 350 degrees F. Lightly grease a deep 9x13-inch baking pan. Whisk together flour and all meat filling seasonings (through cayenne pepper); set aside.
- Cook Beef: In a Dutch oven or large skillet, brown ground beef and chopped onion until almost cooked through. Sprinkle seasoning/flour mixture over the meat and cook for 2 minutes while stirring.
- Add Tomato Paste and Garlic: Reduce heat to low. Stir in tomato paste and minced garlic, cooking for 1 more minute.
- Simmer Sauce: Add chicken broth, fire roasted tomatoes with juices, chopped green chiles, cocoa powder, sugar, and cinnamon. Bring to a simmer and cook, stirring often, until sauce thickens, about 15 minutes.
- Add Beans and Veggies: Stir in rinsed pinto beans, frozen corn, drained black olives, and apple cider vinegar. Remove sauce from heat.
- Make Creamy Filling: In a medium bowl, whisk together sour cream or Greek yogurt, softened cream cheese, salsa verde, and salt until smooth. Set aside.
- Combine Cheeses: In a separate bowl, combine freshly grated Monterrey Jack and sharp cheddar cheeses.
- Assemble Lasagna: Spread 1 cup of meat sauce evenly in the bottom of the prepared pan. Arrange 4 noodles lengthwise and part of a 5th noodle on top to cover. Spread 3/4 cup creamy filling over noodles, then sprinkle 1 cup combined cheese. Repeat layering two more times using 2 cups meat sauce, 4+ noodles, 3/4 cup creamy filling, and 1 cup 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 or until cheese is melted and casserole is heated through.
- Rest and Serve: Remove pan from oven and let stand 15 minutes before serving. Garnish with fresh tomatoes, olives, avocados, cilantro, and sour cream if desired.
Notes
- This lasagna is flavorful but not spicy. Use American-style chili powder to avoid excessive heat.
- Regular corn tortillas can substitute for noodles if desired.
- Customize by adding vegetables like zucchini, bell peppers, sweet potatoes, butternut squash, or jalapenos.
- Swap pinto beans with black beans if you prefer, adding black beans earlier to soften.
- Ground turkey or chicken can replace beef; shredded rotisserie chicken is a good alternative added at the end.
- Measuring seasonings before cooking makes adding them easier.
- Do not skip cocoa powder, sugar, and cinnamon as they enhance the authentic enchilada flavor.
- Simmer meat sauce longer for thicker consistency, or add broth/water for thinner sauce.
- Top with sour cream or Greek yogurt, cilantro, jalapenos, avocados, tomatoes, and black olives as preferred.
- Make ahead options include refrigerating assembled lasagna or making sauce and creamy filling days in advance.
- Freeze assembled lasagna tightly wrapped for up to 3 months; thaw in refrigerator 48 hours before baking.
- Cooked lasagna can be frozen in portions with proper wrapping to prevent freezer burn and texture issues.
- Reheat in oven covered with foil at 350 degrees F for 30 minutes or in microwave for 90 seconds plus intervals.
- When baking from frozen, cook covered at 350 degrees F for 1 1/2 hours, then uncovered for 15-30 minutes until bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
