Mexican Lasagna
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With layers of corn tortillas, spiced ground beef, roasted tomato salsa, and plenty of cheese, this Mexican lasagna (aka stacked enchiladas) is one of those dinners everyone looks forward to.
You know when you make a dish for the first time and your whole family loves it—and it’s clear it’s going straight into the regular rotation? That’s how I felt the first time I made this Mexican lasagna.
It’s a stacked, layered take on beef enchiladas (sometimes called stacked enchiladas) made with corn tortillas, seasoned ground beef, roasted tomato salsa, and plenty of cheese, all baked together like a lasagna, but much easier to pull off.
What I love most is that it delivers all the flavor of classic enchiladas without the extra step of rolling and filling each one. It’s hearty, satisfying, and great for feeding a crowd. And if you make the sauce ahead of time, it comes together easily enough for a weeknight, too.
“Fantastic! Served with sliced avocados and black beans. Super easy, and the sauce is divine.”
What You’ll Need To Make Mexican Lasagna
- Ground Beef: The main protein that fills the layers of the lasagna. 90% lean beef is ideal for its lower fat content (there is no need to drain the fat).
- Baking Soda: Used for tenderizing the beef.
- Tomatoes, Onions, Garlic: Roasted and blended to make a vibrant sauce, essentially a roasted tomato salsa.
- Cumin, Cayenne Pepper, Chipotle Chili Pepper: This spice trio infuses the dish with earthy, spicy, and smoky notes, giving the enchiladas bold Mexican flavor.
- Cilantro: Adds a pop of herbal freshness and color. Feel free to leave it out if you’re not a fan.
- Yellow Corn Tortillas: The foundation for the stacked enchiladas, these tortillas are cut into quarters for easy layering.
- Mexican Blend Cheese: A mix of cheeses that includes cheddar and Monterey Jack, this blend melts beautifully, creating gooey, stretchy layers that bind the enchiladas together.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Tenderize the Beef. To begin, mash the ground beef and the baking soda in a large bowl and let sit on the counter for about 20 minutes. The baking soda raises the pH of the meat, helping to lock in moisture and make the beef melt-in-your-mouth tender.
Step 2: Make the Sauce. Toss the tomatoes, onion, and garlic with the oil right on a foil-lined baking sheet. Broil until softened and lightly charred, 12 to 15 minutes, giving them a quick stir if they start to brown too fast.
Transfer everything, including the juices, to a food processor. Add the salt, cumin, and cayenne and pulse until slightly chunky. Add the cilantro and pulse again just until chopped.
Step 3: Make the seasoned ground beef filling. Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes. Add the spices and salt, then cook for about 5 minutes more, or until the meat is cooked through.
Step 4: Assemble. Line a greased baking dish with a slightly overlapping layer of tortillas. Spoon half of the beef (with any juices) over top, then half of the sauce. Repeat with another layer of tortillas, the remaining beef and sauce, and about one-third of the cheese. Top with a final layer of tortillas, spread the reserved sauce over them, and finish with the remaining cheese. (The unbaked casserole can be refrigerated for up to 2 days or frozen for up to 3 months.)
Step 5: Bake and serve. Place the Mexican lasagna in the oven and bake, uncovered, for 30 to 35 minutes, or until heated through and the cheese is completely melted. Slice into squares and enjoy!
Mexican Lasagna Video Tutorial
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Mexican Lasagna
Ingredients
For the Beef
- 1½ pounds 90% lean ground beef
- ½ teaspoon baking soda
- 2 tablespoons vegetable oil
- 1½ teaspoons ground chipotle chile pepper (see note)
- 2½ teaspoons ground cumin
- ¾ teaspoon salt
For the Sauce
- 4 large vine-ripened tomatoes (about 1.3 lb/590 g), quartered
- 2 medium yellow onions, cut into ½-inch wedges
- ¼ cup vegetable oil
- 6 cloves garlic, peeled
- 2 teaspoons salt
- 1 teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- ¼ cup cilantro leaves
For Assembling
- 10 (8-in/20-cm) yellow corn tortillas, cut into quarters (I use Mission brand)
- 4 cups (12 oz) shredded Mexican blend cheese
Instructions
- In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.
- While the beef sits, prepare the sauce. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil.Toss the tomatoes, onions, and garlic with the vegetable oil directly on the prepared baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula). Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky. Add the cilantro and pulse until the cilantro is chopped. Set the sauce aside.
- Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes. Add the chili powder, cumin, and salt and cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.
- To assemble: Preheat oven to 350°F (175°C) and move the oven rack to the center position. Lightly oil a 9x13-in (22x33-cm) glass or ceramic baking dish.
- Set aside 1 cup (240 ml) of the sauce for the top of the casserole. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won't cook through.)
- Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly. Spoon half of the beef (and any juices) over the tortillas. Top with half of the sauce and ⅓ of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and ⅓ of the cheese. Top with the remaining tortillas. Spread the reserved sauce over the tortillas and cover completely. Sprinkle the remaining cheese evenly over top.
- Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
Notes
- Ground chipotle chile pepper is smoky and hot and makes this dish a little spicy. For a milder dish, replace the ground chipotle chile pepper with ground ancho chili pepper, which isn't as hot.
- Make-Ahead/Freezing Instructions: The casserole can be prepared ahead of time, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months before baking (if frozen, defrost in the refrigerator before cooking). It can also be fully baked, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for about 30 minutes, or until hot. If you'd rather reheat individual servings, small portions can be zapped in the microwave for 1 to 2 minutes.
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Made this instead of tacos for a weeknight meal. Very easy and delicious. Everyone loved it. We followed the recipe exactly, and dressed ours with shredded lettuce, fresh salsa, sour cream & extra cilantro. Will definitely be making this again. Delicious as leftovers for lunch too.
I made this with two pounds of turkey, but otherwise as directed. So easy and tasty! Even the sauce would not put me off on a weeknight, as it just involves whacking chunks of veggies under the broiler. Yum.
don’t you think this recipe has too many calories and fat? The percent of fat looks much more than 30%, right?
Hi Ellen, While I’ve only made this with full-fat cheese and 90% lean ground beef, you could reduce the fat in this by using lower fat versions of both of them. And regarding the nutritional information, because I’m not a nutritionist, I use an online tool to calculate the nutritional information for the blog. When I plugged in the ingredients for this recipe, those were the results. Hope that clarifies. 🙂
Hi Jenn,
Can’t tell if you’re using the crispy Mission corn tortillas or the soft ones that tear quite easily. Just want to be sure before I make this delicious looking dish tomorrow morning for my husband’s birthday party. Love your recipes! Thanks,
Barbara
Hi Barbara, Definitely the soft ones. Hope you enjoy it!
I tried this for the first time and omg it was a hit. I did substitute drained diced tomatoes for a more tomatoey sauce!
Went out and bought the Chiplotle Chili powder just for this. But it needed some more spice. I didn’t realize the chipotle was somewhat sweet tasting. We squeezed on some lime to bring out the flavor. Next time I would use jalapenos in the salsa or regular chili powder for more flavor. It was still delicious and family loved it but we felt it needed more. This recipe is a good use for older dry corn tortillas.
Made this for dinner tonight and it was a huge hit!! Used turkey instead of beef and it was absolutely delicious! I have made several of your recipes now and been very happy with all of them. I recommend your site to friends and just preordered your book. Thanks for making cooking enjoyable again.
So glad you enjoyed, Amy…and thank you for supporting me! 🙂
I’m keen on making thi recipe for approximately 20 people but am wondering if I can use 4 metal 9”x13” metal pans not glass ones. Is this advisable?
Sure, Laura – that’s perfectly fine. Hope everyone enjoys!
Thank you for the recipe and advice. The metal pans worked great and the food was well received. No leftovers!!! Also for others reference, I used 5.5” tortillas and cut them in half only. Each layer took 5.5 whole tortillas. So a total of 16.5 5.5” tortillas did the trick for each pan.
(I’m so looking forward to your cookbook and thank you again for bringing us along with you.
This is definitely a great family meal! My son didn’t love it but he is rather picky. I used a mix of chipotle and ancho to avoid making it overly spicy for the kiddo. Loved the salsa on it’s own before adding to the casserole. Will make again.
Made this for the Super Bowl and it is delicious. My kids ate several helpings. The sauce is so great that next time I would 1.5 the amount as it gets absorbed into the tortillas while cooking. Plus you can dip chips into what you don’t use–it’s that great.
Made this and the family loved it. Adding the baking Soda to the beef was a new technique for me and it really made for delicious, moist ground beef. I used two lbs of ground beef only because this was how I had it packaged. I served it with guacamole and sour cream. Really delicious and a definite keeper. Thanks Jenn for another great recipe.