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+ servings
piece of Mexican lasagna

Easy Mexican Lasagna

Taco seasoned ground beef between cheesy layers of lasagna, tomatoes, black beans and corn topped with black olives, jalapeño and sour cream.
Course Main Course
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
Servings 12
Calories 667kcal


  • baking dish 9x13


  • 2 lb ground beef lean
  • 2 pkg taco seasoning
  • 3 cups cheddar cheese Mexican blend, shredded
  • 9 lasagna noodles
  • 15 oz black beans 1 can, drained
  • 15 oz yellow corn 1 can, drained
  • 4 cups diced tomatoes and green chiles 4 cans, drained

Toppings (optional)

  • 1 avocado
  • 1 jalapeño
  • fresh tomatoes
  • 1 can black olives diced, drained
  • 3 tbsp cilantro chopped



  • open and drain all canned vegetables, including corn, black beans, and tomatoes and chiles
  • over medium heat, brown and sauté ground beef with onion. Meanwhile, cook lasagna noodles according to box directions.
  • add corn and taco seasoning packets


  • in a 9x13 baking dish, add half of ground beef mixture
  • top with tomatoes and chiles, then 1 cup of cheddar cheese
  • add lasagna noodles and repeat layering process
  • top with cheese and bake, covered, at 390°F for 26 minutes.
  • Finish last 5-10 minutes uncovered. Remove when cheese is fully melted and light golden brown.


Store leftovers in the refrigerator for up to 3 days in a covered container
freezing/meal prep
Freeze individual pieces wrapped in plastic wrap, then placed in zippered bags for up to 3 months. Thaw overnight in the fridge, then reheat in the microwave.


Calories: 667kcal | Carbohydrates: 60g | Protein: 30g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1225mg | Potassium: 758mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1085IU | Vitamin C: 12mg | Calcium: 273mg | Iron: 5mg