This Easy Mexican Lasagna is a weeknight champion: layered, cheesy, and full of bright flavors. It swaps traditional noodles for small corn tortillas and brings together seasoned ground beef, roasted-red-bell-pepper sweetness, zesty tomatoes, beans, and corn in a cozy casserole. The finished dish is creamy, melty, and perfect for serving a family or bringing to a potluck. This version is simple enough for busy evenings yet feels special enough for company.

Why you’ll love this recipe

It’s fast, forgiving, and uses pantry-friendly ingredients. Ten small corn tortillas make the structure light and slightly crisp at the edges while the filling stays saucy and comforting. A silkier layer of cream cheese mixed with salsa keeps every bite luscious, and a final blanket of shredded cheese pulls the whole dish together into golden, bubbly perfection.

Ingredients

10 small corn tortillas
1 red bell pepper, core removed and diced
½ onion, finely chopped
1 pound ground beef
1-2 Tablespoons taco seasoning
10 ounce can Rotel diced tomatoes
15 ounce can black beans, drained
15 ounce can corn, drained
½ cup salsa
4 ounces cream cheese, softened
1-2 cups shredded cheese

Notes on ingredients and swaps

This recipe uses familiar pantry items. The amount range for taco seasoning and shredded cheese lets you tailor the heat and cheesiness to your taste—start with 1 tablespoon of seasoning and 1 cup of cheese if you prefer a milder finish, or up the amounts for a bolder result. Use your favorite salsa: a mild tomato salsa makes this more family-friendly, while a roasted-chile salsa lends smokiness. If you want extra brightness, add chopped cilantro or a squeeze of lime when serving.

Kitchen tools you’ll need

Large skillet
Spoon and spatula
9×13-inch baking dish (or similar size)
Mixing bowl
Measuring cups and spoons

Step-by-step directions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar casserole pan and set it aside.
Heat a large skillet over medium heat. Add the diced red bell pepper and the finely chopped onion to the skillet. Cook, stirring occasionally, until the vegetables soften and begin to turn translucent, about 4–6 minutes.
Add the 1 pound ground beef to the softened vegetables. Break the beef into pieces with a spatula and cook until it is no longer pink and starts to brown, about 6–8 minutes. Drain any excess fat from the pan if desired.
Sprinkle 1–2 Tablespoons taco seasoning over the cooked beef and vegetables. Stir well to combine so the seasoning coats the meat evenly. Cook for an additional 1–2 minutes to allow the spices to bloom.
Pour the 10 ounce can Rotel diced tomatoes (including juices) into the skillet with the seasoned beef, then add the drained 15 ounce can black beans and the drained 15 ounce can corn. Stir everything together until evenly distributed and heated through. Allow the mixture to simmer for 2–3 minutes so the flavors meld.
In a separate bowl, stir together the 4 ounces softened cream cheese and ½ cup salsa until smooth and well combined. This creates a creamy layer that will be spread between the tortilla layers.
Assemble the lasagna in the prepared baking dish. Start with a thin layer of the beef-and-vegetable mixture on the bottom of the dish to prevent sticking. Lay down a single layer of small corn tortillas, fitting them as needed to cover the surface.
Spoon and spread about half of the cream cheese-and-salsa mixture over the tortillas, smoothing it gently with the back of a spoon. Top that with about one-third of the beef mixture, spreading it into an even layer.
Add another layer of tortillas, then spread the remaining cream cheese-and-salsa mixture across them. Top this layer with another third of the beef mixture.
Place a final layer of tortillas on top and spread the remaining beef mixture evenly over the top layer of tortillas.
Sprinkle 1–2 cups shredded cheese evenly over the assembled casserole. Use 1 cup for a lighter topping or up to 2 cups for a richer, cheesier finish.
Bake the lasagna in the preheated oven for 20–25 minutes, or until the edges bubble and the cheese on top is melted and golden. If you want extra browning, place the dish under the broiler for 1–2 minutes—watch carefully to prevent burning.
Remove the dish from the oven and let it rest for 5–10 minutes. This short rest helps the layers set so the lasagna slices hold together when served.
Slice into squares and serve warm. Garnish with optional toppings like chopped fresh cilantro, sliced green onions, diced avocado, or a dollop of sour cream if you like.

Serving suggestions

Pair this Easy Mexican Lasagna with a crisp green salad, a side of lime-dressed coleslaw, or warm tortilla chips. A light, citrusy slaw or simple cucumber-tomato salad balances the richness nicely.

Make-ahead and storage

You can assemble the lasagna up to a day in advance, cover tightly with foil or plastic wrap, and refrigerate. When ready to bake, remove the cover and bake as directed, adding a few extra minutes if the casserole is cold. Leftovers keep in the refrigerator for up to 3 days; reheat individual portions in the microwave or warm a whole tray in the oven at 350°F (175°C) until heated through.

Tips for success

Use small corn tortillas to achieve the classic layered texture; larger tortillas can be folded to fit the dish but may make thicker layers.
If your tortillas are very dry, warm them briefly in a skillet or microwave to make them more pliable before assembling.
Adjust taco seasoning and shredded cheese amounts to match your family’s spice and cheese preferences.
Let the casserole rest before slicing so it holds together and serves clean squares.

Final thoughts

This Easy Mexican Lasagna is a comforting, crowd-pleasing dinner that comes together quickly and satisfies every time. The layers of seasoned beef, beans, corn, and creamy salsa-cheese bring familiar Tex-Mex flavors into a hands-off casserole format. It’s an ideal make-ahead meal for busy nights and a dependable dish to feed a hungry crew. Give it a try and make it your new weeknight favorite.