Mexican Lasagna – Cheesy, Easy, Family Favorite

If tacos and lasagna had a delicious little kitchen baby… this would be it ? Mexican Lasagna (aka Taco Lasagna) is a hearty, cheesy, layered casserole made with tortillas, seasoned meat, beans, salsa, and loads of melty cheese. It’s perfect for weeknights, potlucks, and those “feed everybody and keep ‘em happy” kind of dinners.

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Why You’ll Love This Recipe

• Easy layers (no fussy noodles!)

• Big Tex-Mex flavor

• Great for meal prep and leftovers

• Freezer-friendly

• Totally customizable (beef, turkey, chicken, or vegetarian!)

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Ingredients

• 1 cup chopped onion

• 1 teaspoon minced garlic

• 1 teaspoon vegetable oil

• 4 cups cubed or shredded chicken – cooked

• 3 (10 ounce) cans enchilada sauce

• 2 eggs

• 15 ounces ricotta cheese

• 1/2 cup fresh chopped cilantro

• 12 no cook lasagna noodles

• 4 cups shredded Mexican blend cheese

Directions

• Add oil to pan and sauté the chopped onion and garlic over low heat until translucent
• Add the chicken and enchilada sauce and simmer on low for 5 minutes
• in a small dish, combine the ricotta and cilantro and mix well.
• Follow Layering instructions below

• Optional: ½ cup pepper jack for extra kick ??

Toppings (optional but highly encouraged)

• Sour cream, diced tomatoes, cilantro, jalapeños, green onions, guacamole

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How To Make Mexican Lasagna (Step-by-Step)

1) Cook the taco meat

In a skillet over medium heat, brown the ground beef. Drain if needed. Add onion/garlic if using. Stir in taco seasoning and water. Simmer 2–3 minutes until thickened.

2) Prep your baking dish

Preheat oven to 375°F. Lightly grease a 9×13 baking dish.

3) Layer it up

Here’s a simple layering structure (repeat until dish is full):

• • Tortillas (trim to fit)

  • Chicken/Sauce Mixture (spread thin)

  • Ricotta mixture

  • Cheese

Repeat 3–4 layers, ending with extra sauce + lots of cheese on top.

4) Bake

Cover with foil and bake 20 minutes.
Uncover and bake 10–15 minutes more until bubbly and browned.

5) Rest + slice

Let rest 10–15 minutes before slicing so it holds together.

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Serving Suggestions

This is chef’s-kiss with:

• Mexican rice or cilantro lime rice

• A simple salad

• Cornbread or chips + salsa

• Roasted veggies or street corn

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Storage + Reheating

Fridge: Store covered up to 4 days.
Freezer: Wrap tightly and freeze up to 2–3 months.

Reheat (microwave): 60–90 seconds per slice.
Reheat (oven): 350°F for 15–20 minutes (covered), uncover last 5 minutes.

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Tips for the Best Taco Lasagna

• Let it rest before slicing—this is the secret to neat pieces.

• Use enchilada sauce if you like a saucier casserole.

• Want more heat? Add jalapeños, hot salsa, or pepper jack.

• For a firmer casserole, use less sauce between layers.

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Variations

• Chicken Mexican Lasagna: use shredded rotisserie chicken + enchilada sauce

• Vegetarian: swap meat for black beans + sautéed peppers + zucchini

• Low-carb: use thin slices of zucchini instead of tortillas

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