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    Urban Bliss Life » Blog » Mexican Lasagna

    Published: May 3, 2021 / Updated: November 18, 2021 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Mexican Lasagna

    82 shares
    Jump to Recipe Print Recipe
    Mexican Lasagna
    Mexican Lasagna

    This Mexican Lasagna post was first published in April 2018. It was updated with new photos, more helpful content on May 3, 2021.


    Looking for a comforting meal to feed a crowd (or hungry family!)? This Mexican Lasagna is made with layers of delicious flavor. Perfect for Cinco de Mayo or any family gathering!

    Mexican lasagna slice with more slices in the background

    Do you host a Cinco de Mayo gathering? If so, or if you're just looking for more tasty family-friendly meals, I've got the perfect recipe for you!

    Mexican Lasagna

    close up slice of Mexican lasagna

    Sure, you could throw together some tacos or burritos and call it a day. We do that regularly. It's called Taco Tuesday.

    But for a gathering like Cinco de Mayo, or any other special gathering of friends and family, let's do it up a little!

    This Mexican Lasagna is an awesome crowd-pleasing dish. You can easily make it spicier if you prefer things on the hot side, or keep it mild - which I did here in this recipe. It makes enough to feed 8 to 10 people easily, and it's so flavorful and satisfying!

    Tools and Equipment

    slice of Mexican lasagna

    You don't need much to make this dish.

    • 9 x 13-inch glass baking pan
    • Mixing bowl
    • Large skillet

    Gather your ingredients

    Mexican Lasagna ingredients

    I love this recipe because it's really all about layering on so many yummy flavors in one dish.

    You've got tomatoes, beans, mushrooms + ground beef, fragrant onions and garlic, sandwiched nicely between layers of tortillas and cheese. For my fellow dairy-free friends, this works beautifully with your fave non-dairy cheese shreds, too!

    You can add in some cilantro and black olives between the layers if you wish, or you could top each slice with olives and cilantro at the end as garnish and allow some guests to leave them off.

    I have some friends who are adverse to cilantro, so the latter is the way I choose to make and serve this Mexican Lasagna. Personally, I LOVE cilantro - the more the better! But, you can also use parsley instead.

    Blend of Meat + Mushrooms

    mushrooms chopped

    Part of what makes this dish EXTRA rich in flavor is the blend of chopped mushrooms and ground beef.

    My family rarely cooks with ground beef at home, but this dish really calls for ground beef vs. ground turkey or chicken. I reduced the amount of ground beef a recipe like this would normally call for by replacing it with chopped cremini mushrooms.

    If you have big red meat lovers at home, trust me: they will NOT notice the reduced red meat in this dish. By chopping up mushrooms to the consistency of ground beef, they easily mimic meat. Plus, they are fat-free, cholesterol free, low in calories, and packed with vitamin D, B vitamins, antioxidants and potassium. Superfood!

    How to make this recipe

    Full instructions are listed in the printable recipe card, but here are the basic steps. Scroll down for the printable recipe.

    • Mexican Lasagna ingredients
    • mushrooms chopped
    • sauteeing mushrooms and meat
    • mushrooms and meat layer
    • Mexican Lasagna cheese layer
    • Mexican Lasagna layered in pan

    Step 1 - Preheat oven to 350° degrees F. Grease a 9" x 13" glass baking dish with butter, oil, or cooking spray. Set aside.

    Step 2 - In a large nonstick skillet, heat the olive oil over medium-high heat. Add the ground beef, mushrooms, onions, and garlic and cook until meat is fully cooked. Stir in taco seasoning. Turn off heat. 

    Step 3 - In a medium bowl, mix fire roasted tomatoes with tomato paste, salt, and pepper.

    Step 4 - Layer the Ingredients.

    • Spoon the tomato mixture into the bottom of the greased pan and spread it out just enough to cover the bottom of the pan.
    • Then add a layer of tortillas so they just overlap at the ends, with the cut (straight) sides facing out and touching the sides of the pan. 
    • Top with a layer of beans, then the meat & mushroom mixture, and cheeses.
    • Sprinkle a laryer of black olives and chopped cilantro, if using (totally optional)
    • Repeat layers until you reach almost the top of the pan (you may need more or fewer tortillas, depending on how you layer them), ending with a generous sprinkling of cheese. 

    Step 5 - Bake uncovered at 350°F degrees for 30-45 minutes, until the cheese has melted. Mine is usually done right around the 40-minute mark.

    Optional: slice into squares and serve with sliced olives, garnish with chopped cilantro, and serve with a dollop of sour cream. 

    Perfect for Meal Prep

    Mexican Lasagna single landscape

    You can also make this for meal prep. Cook it once, then refrigerate or freeze individual portions for the rest of the week.

    Or, enjoy half for one dinner, and then freeze the other half for a dinner in the future.

    Store leftovers in an airtight container in the refrigerator for up to 4 days. Or freeze for up to 2 months.

    Wine pairings for Mexican Lasagna

    Mexican Lasagna tablesetting with wine

    Most Mexican dishes have lots of spice and zest to them, so I'll often pair the dish with beer, a bright Pinot Gris, or a cider.

    However, this Mexican Lasagna has BIG rich flavors that call for a big red wine. I suggest pairing it as you would a regular Italian lasagna: with a Chianti, a Malbec, or even a Cabernet Sauvignon. The smooth tannins and dark fruit flavors go beautifully with the luscious tomato sauce and rich cheeses.

    I also enjoy this dish with a sultry Tempranillo or Spanish Garnacha.

    A crowd-pleasing dish the whole family will love

    Mexican Lasagna single flat

    This recipe is sure to become a family favorite. Depending on how you slice the lasagna, this could easily feed a family of four or five with a few folks taking a couple of servings, or serve 6-8 people who each take one large serving.

    I hope you love it as much as we do!

    More Cinco de Mayo Recipes

    • Easy Pico de Gallo
    • Shrimp Tacos
    • Instant Pot Salsa Chicken
    • How to Cook Taco Meat in the Instant Pot (from frozen)
    • 15 minute restaurant-style salsa
    • Vegan Queso Dip
    • Tex-Mex Vegetarian Sheet Pan Nachos

    More recipes with mushrooms

    • Meaty Mushroom Puff Pastry Cups (Vol-au-vents)
    • Teriyaki Mushroom Sausage Lettuce Wraps
    • Pork & Pasta with Mushroom Herb Sauce
    slice of mexican lasagna topped with black olives.

    Mexican Lasagna

    5 from 17 votes
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Recipe by Marlynn Schotland
    This Mexican Lasagna is a crowd-pleasing dish with layers of yummy flavor! 
    Servings: 8 people
    Calories: 424kcal
    PRINT PIN RATE

    Ingredients

    • 1 tablespoon olive oil
    • 1 pound ground beef
    • ½ pound mushrooms, finely chopped cremini or white button mushrooms
    • ½ cup white or yellow onion, diced
    • 1 garlic clove, minced
    • 2 tablespoons taco seasoning
    • 1 can fire roasted tomatoes (14.5 oz)
    • 1 can tomato paste (6 oz)
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • 6-8 soft flour tortillas, sliced in half
    • 1 can black beans (14.5 oz), drained
    • 2 cups Mexican cheese blend or blend of cheddar, colby, and Monterey Jack
    • 2 tablespoon cilantro, chopped (optional)
    • ½ cup sliced black olives (optional)
    • sour cream (optional)

    Instructions

    • Preheat oven to 350 degrees F. 
      Grease a 9" x 13" glass baking dish with butter, oil, or cooking spray. Set aside.
    • In a large nonstick skillet, heat olive oil over medium-high heat. Add the ground beef, mushrooms, onions, and garlic and cook until meat is fully cooked. Stir in taco seasoning. Turn off heat. 
    • In a medium bowl, mix fire roasted tomatoes with tomato paste, salt, and pepper.

    Layering the Mexican Lasagna

    • Start with the tomato mixture, just enough to cover the bottom of the pan.
    • Then add a layer of tortillas so they just overlap at the ends, with the cut (straight) sides facing out and touching the sides of the pan. 
    • Top with a layer of beans, then the meat & mushroom mixture, and cheeses.
    • At this point, you can add a sprinkling of black olives and chopped cilantro if you'd like. Or, you can leave them out - it's up to you!
    • Repeat layers until you reach almost the top of the pan (you may need more or fewer tortillas, depending on how you layer them), ending with a generous sprinkling of cheese. 
    • Bake uncovered at 350F degrees for 30-45 minutes (mine's done around 40 minutes), until the cheese has melted. 
    • Optional: slice into squares and serve with sliced olives, garnish with chopped cilantro, and serve with a dollop of sour cream. 

    Notes

    Reheating in the oven: Bake at 350° for 10 minutes or until hot in the center.
    Reheating in the microwave: Cook for 60-90 seconds on a microwave-safe plate.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 424kcal | Carbohydrates: 28g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 950mg | Potassium: 643mg | Fiber: 6g | Sugar: 6g | Vitamin A: 815IU | Vitamin C: 7mg | Calcium: 268mg | Iron: 4mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    PIN IT:

    Mexican lasagna with text

    This post was first published in April 2018. It was updated with new photos, more helpful content on May 3, 2021.

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      Reader Interactions

      Comments

      1. Sheila says

        April 28, 2018 at 11:43 am

        5 stars
        I was actually thinking about how to "upgrade" my lasagna and this is simply perfect. The Mexican version is delicious.

        Reply
        • Marlynn | UrbanBlissLife says

          May 02, 2018 at 7:12 pm

          5 stars
          Yay! Glad you like it! :)

      2. Jess says

        April 21, 2018 at 12:06 am

        5 stars
        Oh my gosh, this is so yummy! I love Mexican food & lasagna so it's a win :)

        Reply
        • Marlynn | UrbanBlissLife says

          April 25, 2018 at 9:58 pm

          Me too! Thanks so much, Jess!

      3. Roxy says

        April 20, 2018 at 3:57 pm

        That looks so good!

        Reply
        • Marlynn | UrbanBlissLife says

          April 25, 2018 at 9:58 pm

          Thank you! :)

      4. Erin @ Platings and Pairngs says

        April 19, 2018 at 6:56 pm

        5 stars
        To be honest, I can't say that I've ever had Mexican Lasagna, but it sounds SO yummy! Love that you made it a bit healthier by adding mushrooms in to the mix!

        Reply
        • Marlynn | UrbanBlissLife says

          April 25, 2018 at 9:57 pm

          If you haven't, you have to try it! It's great! Thank you, Erin! :)

      5. Rae says

        April 19, 2018 at 2:02 pm

        5 stars
        I always give my mom grief about putting olives on lasagna, but now I can tell her someone else out in the universe also does it so I can't be so mean about it. ;) Looks delicious!

        Reply
        • Marlynn | UrbanBlissLife says

          April 25, 2018 at 9:57 pm

          LOL yay! Thanks, Rae!

      6. Andrea says

        April 19, 2018 at 1:47 pm

        5 stars
        I love using chopped mushrooms to replace some of the ground beef. This Mexican lasagna is great!

        Reply
        • Marlynn | UrbanBlissLife says

          April 25, 2018 at 9:56 pm

          Me too! I love the flavor it adds! Thanks, Andrea!

      7. Sandi says

        April 19, 2018 at 1:40 pm

        What a delicious new way to enjoy mushrooms!

        Reply
        • Marlynn | UrbanBlissLife says

          April 25, 2018 at 9:56 pm

          I agree! I love it! Thanks, Sandi!

      8. Alina says

        April 19, 2018 at 1:19 pm

        5 stars
        I love Mexican recipes, but had actually never tried Mexican lasagna before! Moreover, we enjoy making lasagna, and this yummy recipe is great for our dinner ;)

        Reply
        • Marlynn | UrbanBlissLife says

          April 25, 2018 at 9:55 pm

          You'll definitely have to try it! It's a great way to mix things up! :)

      9. Teri Stephens says

        April 19, 2018 at 1:18 pm

        5 stars
        This is fantastic and so full of the Mexican flavors that I love. I am always looking for recipes like this, so thank you for sharing. Love it!

        Reply
        • Marlynn | UrbanBlissLife says

          April 25, 2018 at 9:54 pm

          I'm glad you enjoyed the post! Thanks, Teri!

      10. Emily says

        April 19, 2018 at 1:18 pm

        5 stars
        I absolutely love this. Proper comfort food!

        Reply
        • Marlynn | UrbanBlissLife says

          April 25, 2018 at 9:54 pm

          I agree! Thanks, Emily! :)

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      Hey Hey! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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