Mexican Lasagna
This post may contain affiliate links. Read my full disclosure policy.
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
More South of the Border Recipes You’ll Love
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I made this and it is a keeper for sure. It’s very good, easy, and flexible. We had leftovers and they are in the freezer. I absolutely loved the balance of all the ingredients and I had them all on hand. There is an after kick, but the cheese mellows it out for those who don’t like the spicy side of it. Love it and so versatile.
We love this dish and especially love the roasted salsa! I often make the salsa in big batches and freeze it to use in a variety of dishes. Can you please provide me with the approximate amount of salsa that is used to make this dish? That way, I can freeze an appropriate amount for this specific dish.
Thanks so much Jen, love, love your fantastic recipes!
KGP
So glad you like this! It’s about 2.5 – 3 cups of salsa. 🙂
I will definitely prepare this yummy dish again and again. It prompted me to to pre-order the new cookbook due in April.
I made a few changes to the recipe. Along with the tomatoes, garlic, and onion I added four tomatillos. They put a little more tang in the sauce.
I had trouble with the chipotle chile powder. I couldn’t find it and I didn’t think to use the canned in adobo sauce chipotles until a few days after making the dish. Instead I bought some dehydrated chipotle peppers at the Mexican grocery story with an eye to grinding them in a mortar and pestle. Unfortunately they were not dry enough to crush. So I cut them into small pieces and used those instead. It didn’t seem to detract from the recipe. I omitted the cilantro because my wife doesn’t care for it. Next time I’ll add it because I like it.
I never use pre-shredded cheese. It is ofter coated in corn starch and has an off taste to me. I had some sharp yellow and white cheddar that I grated by hand and subbed for the store bought Mexican mix. I like that better anyway. Sign me up for the drawing for the stand mixer.
I really liked the flavors of this, but it came out quite dry. I am wondering if I should have paid better attention to the weight of the tomatoes rather than just the number. I saw that some folks doubled the sauce, and I may try that. It ended up feeling more greasy with cheese and beef, than softened by the sauce. I love a good Mexican casserole recipe, so am hoping that with some modifications, this can be it.
I made this for my family and everybody loved it, even my nine year old daughter who doesn’t care for any type of Mexican food.
I did make two changes. We don’t eat red meat, so I used ground chicken instead. I also used ancho chile powder because I didn’t have Chipotle chili powder. The sauce doesn’t taste like what you normally think of as enchilada sauce, but that was not a bad thing. This was very fresh and different tasting which we all liked. It turned out great and I plan on making it again tonight. This time I am using the Chipotle chili powder because I would like it spicer.
I love your recipes! The pan-seared salmon with soy mustard glaze, thai minced chicken lettuce cups, and chocolate banana bread are a few of our favorites.
Yum! I made this to take over to a new mom and it was a hit. I used the 9ish by 13ish “lasagna” aluminum foil pan and it didn’t quite fill it, (but was still delicious) so might suggest doubling recipe for the foil pan and just putting what you don’t use in a smaller, maybe 8×8 dish for your own family.
You are my go to when I want a new dish! I have a handful of people I feel that are reliable and never let me down…and you are one of them. Their recipe was a great quick Mexican fix. I always adapt to my families taste and added a jalapeño and poblano to the sauce, as well as some chipotle paste for more of a smoky heat. Loved it! Thanks for sharing such great recipes.
This was delicious, and even the grandkids loved it. The second time I made it, I split the recipe in half and made half of it the original way, and the second half I made using chicken instead of beef, and I added some black beans and diced green chiles. The were both excellent. However, as my son-in-law said, “If I had to choose, I’d choose the original recipe.” Will be a regular for us!
I cook for a few people on the weekends as a side hustle, and picked this dish because your recipes are delicious and very reliable. This turned out just as flavorful as expected, but I will do a few things different next time.
My broiler isn’t working so I heated up a cast iron skillet and blackened my veggies that way. They didn’t get quite the same char as broiling would add, but I’ve made salsa verde this way and it works well. I also doubled the sauce and am really glad I did because it was still a bit dry – without doubling it there definitely wouldn’t have been enough. This was delicious and I won’t hesitate to make it again, but I’ll be certain to make even more sauce next time.
Love! Love! Love this recipe! The only change I made was to add a few more tortilla shells. My husband loves Mexican food and he says “this is a keeper”.
Jenn,
Your website/newsletter is lovely, non-pretentious, beautifully detailed & yummy. We’ve loved everything we’ve tried & enjoy all the tips. Our latest was the beef enchilada dish. Thank you so much for sharing the baking soda tip. Looking forward to crafting future recipes with your help.