There’s something comfortingly vibrant about layering flavors and textures in this **Mexican Lasagna Recipe with Bean and Cheese Recipe**. It’s not your typical Italian lasagna – think rich, smoky spices, hearty beans, and a creamy cheese blend that fills your kitchen with the kind of warmth that makes everyone smile.

A thick square piece of lasagna sits centered on a white plate with a white marbled surface beneath. The bottom layer is a deep brown meat sauce mixed with bits of corn, topped by a layer of melted cheese that is light golden-yellow and shiny. On top of the cheese are bright red diced tomatoes and sliced black olives scattered around, with chopped green herbs sprinkled over everything for freshness. The colors show a nice contrast between the rich meat sauce, creamy cheese, and fresh toppings. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mexican Lasagna Recipe with Bean and Cheese Recipe
Top Tip
How to Serve Mexican Lasagna Recipe with Bean and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mexican Lasagna Recipe with Bean and Cheese Recipe

Why You'll Love This Recipe

I’ve tried a bunch of Mexican-inspired dishes, but this Mexican Lasagna Recipe with Bean and Cheese Recipe always impresses. It’s not just the layers—it’s how everything melds together, with cozy, familiar flavors that still feel fresh.

Bold yet approachable flavors: The spice blend balances smoky, sweet, and savory notes without overwhelming your palate.
Hearty and filling: Beans, corn, and olives add substance, making it a meal that sticks with you.
Simple ingredients, incredible results: You don’t need anything exotic—basic pantry staples create something special here.
Make-ahead friendly: You can prep and refrigerate or freeze ahead, perfect for busy weeknights or meal prep.

A close-up view of a layered lasagna piece being lifted with a spoon, showing at least four visible layers of wavy pasta sheets in between rich brown meat sauce with small bits of corn and melted orange cheese. The top layer is covered with more melted cheese, garnished with chopped red tomatoes, sliced black olives, and green herbs. The lasagna sits inside a white baking dish with some baked sauce marks on the sides, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe has a beautiful balance—seasoned ground beef enriched with spices and tomato paste, hearty beans and sweet corn for earthiness, and a creamy, tangy cheese filling to round it out. Each element brings something special, so be sure to source quality ingredients so they shine together.

Flat lay of a raw lean ground beef portion shaped naturally, a whole yellow onion with smooth skin, a small mound of white flour on a simple white ceramic plate, a neat pile of vibrant red chili powder, small piles of ground cumin and garlic powder each on separate white ceramic dishes, a pinch of finely ground smoked paprika and dried oregano each in tiny white bowls, a tiny heap of cayenne pepper, a thick dollop of bright red tomato paste on a plain white dish, several unpeeled garlic cloves, a small white bowl filled with clear golden chicken broth, a simple white bowl holding chunky fire roasted diced tomatoes with juices, a small white bowl with mild chopped green chiles, a white bowl containing rich brown unsweetened cocoa powder, a small portion of fine white sugar, a small pinch of ground cinnamon on a white dish, a pile of rinsed pinto beans on a plain white plate, a small mound of bright yellow frozen sweet corn kernels, a little cluster of sliced black olives on a white dish, and a tiny white bowl holding light amber apple cider vinegar, several smooth uncracked brown eggs, a neat stack of uncooked flat rectangular regular lasagna noodles, two small heaps of freshly grated Monterrey Jack and sharp cheddar cheeses on separate white plates, a small white bowl of creamy sour cream, a dollop of smooth cream cheese, a small white bowl filled with mild green salsa verde, all ingredients arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef: For flavor and protein without too much fat, so the dish stays rich but not greasy.
Yellow onion: Adds natural sweetness and a subtle bite to balance the spices.
Flour: Helps thicken the meat sauce for the perfect consistency.
Chili powder: The star spice here—American-style chili powder brings smoky warmth without making it spicy.
Cumin, garlic powder, coriander, smoked paprika, oregano, cayenne pepper: These spices layer complex flavors and a mild heat that complements the beans and beef.
Tomato paste and fire-roasted diced tomatoes: Create a deep, rich red sauce with just a hint of char from the fire-roasting.
Mild chopped green chiles: Bring subtle tang and a touch of traditional Mexican flavor.
Unsweetened cocoa powder and cinnamon: These secret heroes add a nuanced warmth and replicate classic Mexican mole notes.
Pinto beans: Creamy and mild, these make the dish feel hearty—black beans work too but texture will differ.
Frozen sweet corn: Adds bursts of sweetness and texture, no thawing needed.
Chopped black olives: For a briny pop that cuts through the richness.
Apple cider vinegar: A splash brightens the sauce and balances the savory elements.
Lasagna noodles: Regular boiled ones hold up best and layer beautifully without getting mushy.
Monterey Jack and sharp cheddar cheese: The cheese duo melts perfectly to gooey perfection with sharp, creamy notes.
Sour cream or Greek yogurt: For smooth, tangy creaminess in the filling layer.
Cream cheese: Softens and thickens the creamy filling for luscious texture.
Mild salsa verde: Infuses a fresh, zesty hint right into the creamy layer.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Mexican Lasagna Recipe with Bean and Cheese Recipe is how easy it is to tweak. I love swapping in veggies or different beans depending on what’s fresh or what my family prefers.

Variation: When I’m feeling veggie-forward, I swap half the beef for diced butternut squash or bell peppers—just be sure to adjust the sauce thickness if you add watery veggies.
Protein swap: Ground turkey or shredded rotisserie chicken works wonderfully if you want to lighten it up.
Beans: Black beans are a solid alternative, but I add them to the sauce earlier so they soak up the flavors better.
Tortillas instead of noodles: In a pinch, corn tortillas can work, but I prefer noodles for that authentic lasagna experience and sturdier layers.

Step-by-Step: How I Make Mexican Lasagna Recipe with Bean and Cheese Recipe

Step 1: Soak the Noodles

Start by submerging your lasagna noodles in hot tap water and letting them soak for at least 30 minutes. This softens them gently and stops them from sticking later. I like to occasionally stir them with my hands to keep them separate—it feels tedious but really pays off by making assembly smooth.

Step 2: Prep Your Workstation and Seasonings

While the noodles soak, I preheat the oven to 350°F and lightly grease my casserole dish. It’s also a good time to whisk together all those spices with the flour—this way, when the beef is browned, I can just sprinkle it over and cook everything seamlessly without fumbling for measurements.

Step 3: Cook the Beef and Build the Sauce

Brown the beef and onions in a heavy skillet or Dutch oven, stirring until the beef is almost cooked through. Then sprinkle in your seasoned flour mixture and cook for a couple of minutes to bring out the flavors and thicken the base. Stir in tomato paste and garlic next and cook briefly before adding in broth, diced tomatoes, green chiles, cocoa powder, sugar, and cinnamon. Let everything simmer gently until thickened—this takes around 10-15 minutes and is the magic moment where all those ingredients meld into a rich sauce.

Step 4: Stir in Beans, Corn, and Olives

Once the sauce is thick and fragrant, fold in the beans, sweet corn, olives, and a splash of apple cider vinegar. These ingredients add texture and brightness. I always taste here to check the balance before pulling the sauce off the heat.

Step 5: Whisk Together the Creamy Filling and Cheese

In a separate bowl, whisk the sour cream, softened cream cheese, salsa verde, and salt until smooth. This creamy filling brings a tangy, luscious layer that melts beautifully into the lasagna. I also combine Monterrey Jack and sharp cheddar cheeses in another bowl, so they’re ready to sprinkle.

Step 6: Layer Your Mexican Lasagna

I start by spreading a thin layer of meat sauce on the bottom of the dish to prevent sticking. Then I layer noodles, creamy filling, and cheese, repeating the pattern for three total layers and topping it off with the last bit of meat sauce and cheese. Make sure your noodles overlap slightly and your layers are even; it helps the lasagna hold together when sliced.

Step 7: Bake and Rest

Cover the assembled lasagna with foil and bake for 30 minutes, then uncover and bake another 20 minutes until bubbly and golden on top. I never skip letting it rest for at least 15 minutes before serving—this helps it set and makes slicing cleaner.

Top Tip

From my experience cooking this Mexican Lasagna Recipe with Bean and Cheese Recipe multiple times, a few key tips really make it shine and keep things stress-free in the kitchen.

Pre-measure spices: The spice mix has quite a few ingredients, so I always measure them out first and whisk together with flour – no scrambling once the beef is cooking.
Don’t skip the cocoa and cinnamon: These might seem unusual in lasagna, but they add an authentic depth to the sauce you’ll love.
Simmer for thickness: If your sauce feels watery, gently simmer it longer until it reaches a nice thick consistency—this holds the layers together beautifully.
Soak noodles well: I never boil these noodles; soaking is gentler and results in tender, perfect layers with no breakage.

How to Serve Mexican Lasagna Recipe with Bean and Cheese Recipe

Garnishes

I usually go for classic garnishes like fresh diced tomatoes, sliced avocado, chopped cilantro, and a dollop of sour cream or Greek yogurt on the side. Sometimes I add sliced jalapeños for a little heat or black olives for extra briny punch. These fresh toppings brighten up the rich layers perfectly.

Side Dishes

This lasagna pairs wonderfully with simple sides like a crisp green salad tossed with lime vinaigrette or some cumin-seasoned Spanish rice. For casual meals, I love serving it alongside refried beans or roasted Mexican street corn.

Creative Ways to Present

For a festive party, I’ve layered this casserole in individual ramekins or mini casserole dishes—it’s great for portion control and looks charming. You can top each serving with a dollop of guacamole and a sprinkle of fresh cilantro for that extra wow-factor.

Make Ahead and Storage

Storing Leftovers

Whenever I’ve had leftovers, I cover the lasagna tightly with foil and keep it in the fridge for up to 3 days. It reheats wonderfully and the flavors seem to mature even more overnight! I rewarm it in the oven to keep the cheese creamy and gooey.

Freezing

I often freeze assembled but unbaked lasagna in a tightly covered casserole dish. It keeps beautifully for up to 3 months. When I’m ready to eat it, I thaw it in the fridge for 48 hours, then bake with a little extra time to ensure it’s warmed through evenly.

Reheating

Oven reheating covered with foil at 350°F for about 30 minutes usually does the trick. If I’m in a rush, microwaving individual portions for around 90 seconds to 2 minutes works fine, but I prefer the oven to keep the texture perfect.

Frequently Asked Questions:

Is this Mexican Lasagna Recipe with Bean and Cheese Recipe spicy?

Not at all! The chili powder used is American-style, which has very mild heat balanced with other spices. There’s just a tiny bit of cayenne pepper—just enough to add warmth but not spiciness, making it family-friendly, even for kids.

Can I substitute the lasagna noodles with tortillas?

Yes, you can! While the recipe is designed with regular lasagna noodles for texture and layering, swapping in corn tortillas works as a budget-friendly option. Just use regular store-bought tortillas, not thick artisanal ones, since they’ll soak up the sauce perfectly.

How far ahead can I assemble this lasagna?

You can assemble the entire dish a day in advance and keep it refrigerated before baking. In fact, this often improves the flavor as the layers meld. You can also make the sauce and creamy filling ahead separately and store them in the fridge.

Can I make this recipe vegetarian?

Absolutely! To make it vegetarian, skip the ground beef and add extra beans, veggies like zucchini or bell peppers, and perhaps plant-based meat alternatives. Just remember to adjust the seasoning and sauce thickness as needed.

Final Thoughts

This Mexican Lasagna Recipe with Bean and Cheese Recipe is a cozy, flavorful twist on a classic comfort food. I love how every bite offers a little something different—melty cheese, smoky spices, creamy beans—and yet it’s so easy to make. I hope you’ll find as much joy in assembling and sharing it as I do, whether you’re feeding a crowd or cooking for your family on a weeknight.