Description
This Best Mexican Lasagna recipe combines layers of seasoned ground beef, beans, corn, olives, and a creamy cheese filling with traditional lasagna noodles for a flavorful and comforting casserole. Enhanced with authentic spices like chili powder, cumin, cocoa powder, and cinnamon, this dish offers a Mexican twist on classic lasagna perfect for family dinners or crowd-pleasing gatherings.
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
- 1 1/2 cup 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
- 1/4 teaspoon salt
Instructions
- Soak Noodles: Place the lasagna noodles in a long pan and pour hot tap water over them until submerged. Let soak for at least 30 minutes, agitating occasionally to prevent sticking.
- Prep Oven and Seasonings: Preheat the oven to 350 degrees F. Lightly grease a deep 9x13-inch pan. Whisk together the flour and all meat filling seasonings (through cayenne pepper) and set aside.
- Cook Beef: Brown the ground beef and chopped onions in a Dutch oven or large skillet over medium heat until almost cooked through. Sprinkle in the flour and seasoning mixture and cook for two minutes while stirring.
- Add Tomato Paste and Garlic: Reduce heat to low, stir in tomato paste and minced garlic, and cook for one minute to deepen flavor.
- Simmer Meat Sauce: Add chicken broth, fire roasted diced tomatoes with juices, chopped green chiles, cocoa powder, sugar, and cinnamon. Bring to a simmer and cook until thickened, about 10-15 minutes, stirring often.
- Add Beans, Corn, Olives, and Vinegar: Stir in the rinsed pinto beans, frozen sweet corn, drained black olives, and apple cider vinegar. Remove from heat.
- Prepare Creamy Filling: In a medium bowl, whisk together the sour cream or Greek yogurt, softened cream cheese, mild salsa verde, and salt until smooth. Set aside.
- Combine Cheeses: In a separate bowl, combine grated Monterrey Jack and sharp cheddar cheeses. Set aside.
- Assemble Lasagna: Spread 1 cup of the meat sauce on the bottom of the prepared pan in a thin layer. Layer 4 noodles lengthwise plus part of a 5th noodle to cover. Spread 3/4 cup of creamy filling evenly over the noodles, followed by 1 cup of the combined cheeses. Repeat two more times using 2 cups meat sauce, 4+ noodles, 3/4 cup creamy filling, and 1 cup cheeses for a total of 3 complete layers. Finish with remaining meat sauce and cheese on top.
- Bake Covered: Cover the pan tightly with foil and bake at 350 degrees F for 30 minutes.
- Bake Uncovered: Remove foil and bake for an additional 20 minutes until cheese is melted and the casserole is heated through.
- Rest and Serve: Remove from oven and let stand for 15 minutes before serving. Garnish with fresh tomatoes, olives, avocados, cilantro, and sour cream if desired.
Notes
- This Mexican Lasagna is flavorful but not spicy; cayenne pepper adds depth without heat, making it kid-friendly.
- Use American-style chili powder, not pure cayenne powder, to avoid overpowering heat.
- Corn tortillas can be substituted for lasagna noodles, but the dish was designed for noodles.
- Customize with vegetables like zucchini, bell peppers, or jalapenos by substituting some meat for veggies to maintain sauce balance.
- Black beans can replace pinto beans but add them earlier to simmer and soften.
- Ground turkey, chicken, or shredded rotisserie chicken can be used instead of ground beef.
- Measure all seasonings with flour before cooking to add all at once and prevent overcooking.
- Don't skip cocoa powder, sugar, and cinnamon—they enhance the authentic enchilada sauce flavor.
- Adjust sauce thickness by simmering longer for thicker sauce or adding broth for thinner consistency.
- Top with sour cream or Greek yogurt, cilantro, jalapenos, avocados, tomatoes, or olives for added flavor.
- Make ahead options include assembling and refrigerating overnight or freezing the sauce and filling separately.
- Reheat in oven covered with foil at 350 degrees F for about 30 minutes or in microwave for individual servings.
- Freezing instructions provided for uncooked lasagna, cooked lasagna, and individual portions with thaw and bake guidelines.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
