Description

This Best Mexican Lasagna recipe combines layers of seasoned ground beef, creamy cheese fillings, and classic Mexican flavors, baked to perfection. Featuring a rich, flavorful meat sauce with beans, corn, olives, and warm spices, layered with tender soaked lasagna noodles, and topped with melted Monterey Jack and sharp cheddar cheeses. A comforting, family-friendly dish that brings a delicious twist to traditional lasagna.

Ingredients

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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
a 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 (such as Herdez)
1/4 teaspoon salt

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Instructions

Soak Noodles: Place the lasagna noodles in the bottom of a long pan. Pour hot tap water over the noodles to fully submerge them. Let soak for at least 30 minutes, gently agitating occasionally to prevent sticking.
Prep Oven and Seasonings: Preheat oven to 350 degrees F. Lightly grease a deep 9x13-inch baking pan and set aside. Whisk together flour and all meat filling seasonings (chili powder, cumin, garlic powder, coriander, salt, smoked paprika, oregano, cayenne pepper) in a small bowl.
Cook Beef and Onions: In a Dutch oven or large skillet over medium-high heat, brown ground beef and chopped onions until almost fully cooked. Drain excess fat if necessary.
Add Seasonings and Tomato Paste: Sprinkle the flour and seasoning mixture over the beef and onions. Cook, stirring constantly, for 2 minutes. Reduce heat to low, add tomato paste and minced garlic, and cook for 1 minute more.
Simmer Sauce: Stir in chicken broth, fire roasted diced tomatoes with juices, chopped green chiles, cocoa powder, sugar, and cinnamon. Bring the mixture to a simmer and cook, stirring often, until sauce thickens, about 15 minutes.
Finish Meat Filling: Stir in rinsed pinto beans, frozen sweet corn, chopped black olives, and apple cider vinegar. Remove from heat.
Prepare Creamy Filling and Cheese: In a medium bowl, whisk together sour cream (or Greek yogurt), softened cream cheese, mild salsa verde, and salt until smooth. In another bowl, combine grated Monterrey Jack and sharp cheddar cheeses.
Assemble Lasagna: Spread 1 cup of meat sauce evenly in the bottom of the prepared pan. Layer 4 lasagna noodles lengthwise plus part of a 5th noodle to cover. Spread 3/4 cup creamy filling over noodles, then sprinkle 1 cup of combined cheeses. Repeat this layering two more times using 2 cups meat sauce, 4+ noodles, 3/4 cup creamy filling, and 1 cup cheese each time, for a total of 3 layers. Finish with remaining meat sauce and top with remaining cheese.
Bake: Cover the pan with foil and bake at 350 degrees F for 30 minutes. Remove foil and bake uncovered for an additional 20 minutes, or until cheese is melted and casserole is heated through.
Rest and Serve: Remove from oven and let lasagna stand for 15 minutes before serving. Optionally garnish with fresh tomatoes, olives, avocados, cilantro, and sour cream.

Notes

The dish is flavorful without being spicy; cayenne pepper adds depth but is mild.
Use American-style chili powder, not pure cayenne, to avoid excessive heat.
Regular corn tortillas can substitute for noodles, but quality tortillas are better saved for other uses.
Vegetables like zucchini, bell peppers, sweet potatoes, or jalapenos can be added by swapping some meat.
Pinto beans can be replaced with black beans, but add black beans earlier in the sauce to soften.
Ground turkey or chicken can substitute beef; shredded rotisserie chicken can be stirred in post-sauce.
Pre-measure all seasonings with the flour for efficiency and to avoid overcooking beef.
Don't skip cocoa powder, sugar, and cinnamon—they enhance the sauce's authentic flavor.
Simmer sauce longer for thicker consistency or add broth/water to thin.
Add your favorite toppings like sour cream, cilantro, jalapenos, avocados, black olives, or tomatoes.
For make-ahead, assemble and refrigerate lasagna up to one day before baking or freeze for up to 3 months.
Reheats well in oven covered with foil at 350 degrees F for about 30 minutes or in microwave for individual servings.
Freezing instructions provided for uncooked, cooked, and individual servings with thawing and baking guidelines.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 6 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 6 g
Protein: 28 g
Cholesterol: 65 mg