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Mexican lasagna recipe served on a white plate with tomatoes and green onions

Super Easy Mexican Lasagna

A tasty casserole the entire family will enjoy. Make ahead instructions included in this easy recipe that is perfect for back-to-school dinners. It's an excellent menu choice for this busy time of year!
Course Main Course
Cuisine Mexican
Keyword Mexican lasagna, mexican lasagna recipe, recipes with corn tortillas
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 654kcal


  • 9" by 13" baking dish
  • Aluminum foil
  • Oven


  • 2 pounds ground chuck cooked and drained - see note 1
  • 1.25 ounce taco seasoning packet
  • ¾ cup water
  • 1 cup green onions chopped
  • 1 cup corn kernels thawed
  • 16 ounce salsa your choice
  • 18 corn tortillas 6 inch tortillas
  • 20 ounces hatch chiles five 4 oz. cans, diced
  • 1 pound Mexican Blend cheese grated
  • 10 ounce enchilada sauce mild
  • Chopped green onions and fresh tomatoes for garnish, if desired


  • Preheat oven to 350°F.
    Heat a pan greased with cooking oil over medium heat.
    When the pan is hot and shimmering, add ground beef and break it into pieces using a wooden spoon or spatula.Let it begin to brown, and then break the beef into smaller pieces.
    Cook until all beef is broken up and browned.
    Cooking ground beef for Mexican lasagna
  • Combine cooked ground beef with taco seasoning, water, and green onions. Stir in salsa and corn until well-combined.
    Mixing the ground beef lasagna filling
  • Spray a 9” x 13” pan with non-stick spray. Begin layering lasagna by placing a layer of tortillas along the bottom.
    Adding corn tortillas to a glass baking dish for Mexican lasagna recipe
  • Top with ⅓ of the diced hatch chilesground beef mixtureMexican cheese blend, and enchilada sauce.
    Layering the Mexican lasagna recipe with tortillas in the baking dish
  • Repeat layers twice in that order, topping it all off with cheese.
    Adding the final layer to Mexican lasagna recipe with tortillas
  • Cover with foil and bake at 350°F for 45 minutes. After 45 minutes, remove foil and bake an additional 10 minutes.
    Mexican lasagna with corn tortillas in the casserole dish after baking
  • Allow taco lasagna to sit, loosely covered, for 10-15 minutes before serving. Top with chopped green onions and fresh diced tomatoes, if desired.
    Serve, and enjoy!
    Lifting Mexican lasagna with corn tortillas out of a casserole dish with a spatula



  • Make-ahead Tip: Prepare the beef layer of ground beef, taco seasoning, water, and green onions, then refrigerate until ready to assemble. Add the corn and salsa, then simply assemble the Mexican lasagna and bake as directed.
  • You can use frozen corn kernels to make this easy lasagna recipe, or you can use leftover corn from one of our corn recipes!
  • Add a little extra spice to the dish with jalapenos.
  • When browning the ground beef, try not to stir it around too much in the pan. To really let it brown, it needs to have the time to stick to the pan. Break it up as you go along, but otherwise, leave it alone.
  • I add additional corn to the meat mixture after browning to put my own spin on things. To finish it off, I sprinkle it with green onions and fresh tomatoes. This give it a deliciously fresh flavor!


Calories: 654kcal | Carbohydrates: 36g | Protein: 37g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 134mg | Sodium: 1829mg | Potassium: 651mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1430IU | Vitamin C: 14.9mg | Calcium: 452mg | Iron: 4.1mg