Why You’ll Love this Mexican Fiesta Lasagna
When you’re craving something that bridges the gap between Italian comfort food and zesty Mexican flavors, this Mexican Fiesta Lasagna hits all the right notes. The layers of gooey cheese melting between spicy enchilada sauce and seasoned meat create a mouthwatering fusion dish that’s impossible to resist.
I’m obsessed with how simple it’s to put together—just layer, bake, and enjoy. Can you think of a better way to feed a hungry family? It’s versatile too; swap in chicken or add beans and corn for extra texture. Perfect for weeknight dinners or casual entertaining.
What Ingredients are in Mexican Fiesta Lasagna?
This Mexican Fiesta Lasagna combines the best of two culinary worlds with ingredients that are probably already hanging out in your pantry and fridge.
The beauty of this recipe is how it transforms familiar Tex-Mex staples into something that resembles an Italian classic but with a south-of-the-border twist. The enchilada sauce provides that signature Mexican tang while the layering technique borrows from traditional lasagna construction.
- 1 pound of hamburger (or chicken as an alternative)
- 2 cans (8 ounces each) of enchilada sauce
- 1 can (4 ounces) of green chilies
- 8 ounces of evaporated milk
- Beans (black or pinto work great)
- Corn (fresh, frozen, or canned)
- Flour tortillas
- 3 cups of shredded cheese (Mexican blend or cheddar recommended)
The recipe is wonderfully adaptable to what you have on hand or dietary preferences.
Vegetarians might skip the meat altogether and double up on beans and veggies. For those who like it spicy, choosing a hot enchilada sauce can kick things up a notch, while mild works better for family meals with kiddos.
And about that cheese—don’t skimp! The melty, stretchy goodness between layers is what transforms this from good to can’t-stop-eating good. I’m getting hungry just writing about it.
How to Make this Mexican Fiesta Lasagna
Preparing this Mexican Fiesta Lasagna is simpler than it sounds, and the layers of flavor are absolutely worth the effort. Start by browning 1 pound of hamburger in a skillet and draining off the excess fat. Nobody wants that grease pooling in their beautiful lasagna, right?
While the meat is cooking, you can multitask by combining 2 cans (8 ounces each) of enchilada sauce, 1 can (4 ounces) of green chilies, and 8 ounces of evaporated milk in a separate pot. This creates that gorgeous, velvety sauce that will infuse every bite with Mexican-inspired flavor.
Once your hamburger is browned and drained, pour the sauce mixture over it and bring everything to a boil. The magic happens in the layering process. Using a 9×13 baking dish, create alternating layers of flour tortillas and the meat sauce mixture, sprinkling a portion of the 3 cups of shredded cheese between each layer.
A little tip from me – tear the tortillas if needed to create a solid layer without too much overlap. Remember to hold back some cheese, as you’ll want to leave the very top layer cheese-free initially. Cover the pan with foil (this prevents the top from drying out) and slide it into a preheated 350°F oven for 30 minutes.
The grand finale happens when you pull the pan out after those first 30 minutes. Now’s the time to sprinkle that remaining cheese over the top layer, creating what’ll become a beautifully melted, slightly crispy cheese crust that’s arguably the best part of any lasagna, Mexican or otherwise. For the absolute best results, use a quality Dutch oven to ensure even heat distribution throughout your Mexican lasagna.
Return the now-uncovered dish to the oven for 20 more minutes until the cheese is bubbling and melted to perfection. When you take it out, the hardest part will be waiting for it to cool slightly before diving in. Those first few steamy, cheesy bites? Pure comfort food bliss with a Mexican twist.
Mexican Fiesta Lasagna Substitutions and Variations
While I’ve shared the classic version above, the beauty of this Mexican Fiesta Lasagna lies in its flexibility.
You can easily swap ground chicken or turkey for the beef, or go vegetarian with extra beans and corn.
Don’t have enchilada sauce? Salsa works in a pinch.
Lactose-sensitive? Try dairy-free cheese and coconut milk instead of evaporated milk.
Want it spicier? Add jalapeños or a dash of hot sauce.
Craving more texture? Throw in some diced bell peppers or zucchini between layers.
The tortillas can be corn instead of flour, giving you a more authentic Mexican flavor profile.
What to Serve with Mexican Fiesta Lasagna
Because Mexican Fiesta Lasagna packs such bold flavors, I love pairing it with sides that complement rather than compete with this hearty main dish. A simple green salad with cilantro-lime dressing works perfectly, cutting through the richness with fresh crispness.
Mexican street corn (elote) makes a fantastic companion, its charred sweetness and tangy cheese echoing similar notes in the lasagna. Can you imagine a better match?
For drinks, try horchata or a light Mexican lager.
And don’t forget some cooling elements—crema, guacamole, or pico de gallo on the side lets everyone customize their plate. Simple rice? That works too.
Final Thoughts
After making this Mexican Fiesta Lasagna dozens of times, I’ve come to appreciate how it brilliantly bridges two beloved culinary traditions.
There’s something magical about watching guests’ faces light up when they cut into those colorful layers of tortillas, sauce, and melted cheese.
What I love most is its versatility.
Can’t do beef? Chicken works perfectly.
Need it vegetarian? Double up on those beans and corn.
This dish has saved me on countless busy weeknights and impressed at weekend gatherings.
The leftovers, if you’re lucky enough to have any, might taste even better the next day.
