Picture layers of tender noodles, rich meats, and melty cheeses infused with warm spices—that’s what the Mexican Lasagna Recipe with Creamy Filling Recipe brings to your dinner table. It’s comfort food with a fiesta twist, and I promise it’s worth every delicious bite.
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 Creamy Filling Recipe
- Top Tip
- How to Serve Mexican Lasagna Recipe with Creamy Filling Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Mexican Lasagna Recipe with Creamy Filling Recipe
Why You'll Love This Recipe
I’m honestly excited to share this Mexican Lasagna Recipe with Creamy Filling Recipe because it strikes the perfect balance between hearty and fresh. It’s like enchiladas and lasagna had the best baby, and that creamy filling? It’s pure magic.
- Layers of Flavor: Every bite delivers a thoughtful mix of smoky meat, creaminess, and melty cheese that just keeps you coming back.
- Kid-Friendly Spice Level: Despite bold chili seasonings, this recipe isn’t spicy, so it’s great for family dinners with picky eaters.
- Make-Ahead Friendly: You can prep this Mexican Lasagna entirely in advance, so dinnertime stress melts away.
- Customizable Ingredients: This recipe invites you to swap veggies, beans, or proteins to make it your own kitchen creation.
Ingredients & Why They Work
This Mexican Lasagna Recipe with Creamy Filling Recipe combines classic pantry staples with bold seasonings to create a sauce that simmers to perfection. Each ingredient adds a layer of depth or texture—plus, I’ll share my favorite swaps to make shopping easier.
- Lean ground beef: It provides a meaty, juicy base while keeping the dish from being too greasy.
- Yellow onion: Adds sweetness and savory depth when cooked slowly.
- Flour: Helps thicken the sauce beautifully without lumps.
- Chili powder (American-style): The heart of the spice blend—be sure it’s the mild mix, not pure cayenne, to keep flavor balanced.
- Ground cumin, garlic powder, coriander, smoked paprika, dried oregano, cayenne pepper: Each brings complexity, smokiness, and warmth to the sauce.
- Tomato paste and fire roasted diced tomatoes: Give the sauce body and a roasted tang.
- Green chiles: Keep the dish mild but add subtle heat and depth.
- Cocoa powder, sugar, cinnamon: These unexpected extras enhance the sauce with that authentic Mexican touch.
- Pinto beans and sweet corn: Bring creamy texture and natural sweetness, plus a veggie boost.
- Black olives: Add briny bursts that contrast nicely with the richness.
- Apple cider vinegar: Finishes the sauce with brightness and balance.
- Regular lasagna noodles: They absorb flavors perfectly without getting mushy—no boil noodles just won’t work here.
- Monterrey Jack and sharp cheddar cheese: A melty duo that adds gooey richness and tang.
- Sour cream or Greek yogurt: Combined with cream cheese and salsa verde for that dreamy creamy filling that cuts through the meatiness.
- Cream cheese: Softened, it boosts creaminess for an irresistible texture.
- Mild salsa verde: Brings a little zip to the creamy layers—Herdez is my go-to brand.
Make It Your Way
One of the things I love most about this Mexican Lasagna Recipe with Creamy Filling Recipe is how easy it is to customize. It's a great base recipe, and once you’ve made it a couple times, you can start swapping in your favorite veggies, proteins, or even different cheeses.
- Variation: I’ve tried using shredded rotisserie chicken instead of ground beef when I want to lighten it up—same delicious flavor, just a different texture.
- Vegetable swaps: Need more greens? Throw in sautéed zucchini, diced bell peppers, or even sweet potatoes for an extra nutrient boost.
- Bean choice: Pinto beans create that creamy texture I adore, but black beans work well too—you might just want to simmer them longer so they soften up nice and tender.
- Gluten-Free option: Corn tortillas work surprisingly well here if you’re avoiding gluten, just layer them like the noodles, and adjust sauce thickness if needed.
Step-by-Step: How I Make Mexican Lasagna Recipe with Creamy Filling Recipe
Step 1: Soften the Noodles to Perfect Tenderness
Before diving into the filling, I soak the lasagna noodles in hot tap water in a shallow pan. Trust me, this trick saves so much hassle later because the noodles become pliable without needing boiling. Just stir them occasionally so they don’t stick together, and let them soak for at least 30 minutes while you make the sauce. This step is key for that perfect, tender noodle texture we all love.
Step 2: Build the Flavorful Meat Filling
I brown the ground beef and diced onions in a large skillet, breaking up the meat as it cooks. Once the beef is almost cooked through, I sprinkle in the seasoned flour mix—this step thickens the sauce and adds layers of flavor. After a couple of minutes, the tomato paste and garlic join the party, cooking down to deepen the richness. Then comes the magic: pouring in chicken broth, tomatoes, chiles, cocoa, sugar, and cinnamon. Simmering this mixture 10-15 minutes lets it thicken and marry all those ingredients into a luscious sauce. Finally, I stir in beans, corn, olives, and a splash of apple cider vinegar for brightness before pulling it off the heat.
Step 3: Whip Up the Creamy Filling
While the meat simmers, I whisk together sour cream (or Greek yogurt), softened cream cheese, mild salsa verde, and a pinch of salt in a bowl. This creamy filling adds a refreshing, tangy counterpoint to the savory, spiced meat filling. I love how it keeps the lasagna from feeling heavy—it’s the layer that really brings the whole dish together.
Step 4: Layer it All Up
I start by spreading a thin layer of the meat sauce in the bottom of a greased 9x13-inch pan, then lay down four noodles plus part of a fifth to cover. Over the noodles, I spread creamy filling, then sprinkle a cup of combined Monterrey Jack and sharp cheddar. I repeat this layering two more times so I have three beautiful, cheesy, creamy layers of goodness. The final touch is topping everything with the remaining meat sauce and cheese before covering with foil and popping it in the oven.
Step 5: Bake to Golden Perfection
The lasagna bakes covered at 350°F for 30 minutes to let all those flavors meld. Then I remove the foil and bake uncovered for another 20 minutes to get the cheese bubbly and golden. Patience is key here—let the casserole rest for 15 minutes outside the oven before slicing. This way, the layers set nicely and you get perfect, tidy servings every time.
Top Tip
Over the years, I’ve learned a few tricks that make this Mexican Lasagna Recipe with Creamy Filling Recipe absolutely foolproof and flavorful every time.
- Use American-style chili powder: This blend balances heat and flavor without overwhelming you, unlike pure cayenne powder which can make the dish fiery—speaking from a smoky mouth past experience!
- Pre-measure your seasonings: Since the meat filling calls for a handful of spices, mixing them all with the flour beforehand keeps things simple and ensures you don’t forget or overcook the beef while measuring.
- Don’t skip the cocoa, sugar, and cinnamon: These little additions mimic Mexican chocolate warmth and depth in the sauce—once I added them, my family demanded this lasagna every month.
- Rest before slicing: Letting the lasagna cool 15 minutes after baking helps the layers stick together and makes serving much easier.
How to Serve Mexican Lasagna Recipe with Creamy Filling Recipe
Garnishes
I love finishing this lasagna with a dollop of sour cream or a sprinkle of cilantro to brighten flavors. Fresh diced tomatoes, sliced avocados, and a few olives scattered on top add fresh texture that contrasts beautifully with the warm, cheesy layers.
Side Dishes
To keep things simple, I usually pair this Mexican Lasagna with a crisp green salad or steamed veggies. Mexican street corn or a bowl of Mexican rice also make fantastic side dishes if you want to really lean into the theme!
Creative Ways to Present
For special occasions, I’ve layered it in individual ramekins—perfect for personal portions and fancy presentation. Adding a sprinkle of pickled jalapeños or serving it with lime wedges on the side gives guests a fun, interactive touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover leftover Mexican Lasagna tightly and keep it in the fridge for up to 3 days. It actually tastes even better the next day as the flavors continue to mingle.
Freezing
I often make a double batch and freeze half for busy nights. You can freeze it either before baking or after it’s cooked. Just tightly wrap it with plastic wrap and foil, then label it for up to 3 months. Thaw in the fridge 48 hours before baking or reheating.
Reheating
To warm leftovers, cover with foil and bake at 350°F for about 30 minutes or until bubbly again. For a quick fix, microwave individual portions for 90 seconds to 2 minutes, stirring halfway through if you like.
Frequently Asked Questions:
Absolutely! You can swap the ground beef for extra beans, sautéed vegetables like zucchini or bell peppers, and maybe add a plant-based ground meat substitute if you like. Just adjust your seasonings and sauce thickness accordingly.
Make sure you stir the noodles occasionally while soaking in hot water, and use a pan where the noodles can lie flat without cramming. Keeping them separate prevents clumps and ensures even softness.
Yes, I often make the meat filling and creamy filling a day or two ahead, storing them separately in the fridge. This makes assembly quick and stress-free on the day you want to bake.
While it includes chili powder and a touch of cayenne, this recipe is designed to be mild and flavorful—not hot. It’s suitable even for kids or those sensitive to spice, so it’s perfect for family dinners.
Final Thoughts
This Mexican Lasagna Recipe with Creamy Filling Recipe holds a special place in my kitchen because it brings together so many beloved flavors and textures in one comforting dish. It’s a recipe I keep coming back to, both for everyday dinners and festive occasions. I hope you’ll give it a try—you’re going to love that perfect blend of creamy, spicy, cheesy, and saucy goodness as much as I do.
Print
Mexican Lasagna Recipe with Creamy Filling Recipe
- Prep Time: 50 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Description
This Best Mexican Lasagna recipe layers rich, flavorful meat sauce seasoned with authentic Mexican spices, creamy cheese filling, and tender noodles to create a comforting and hearty casserole perfect for family dinners. With a blend of ground beef, diced tomatoes, beans, corn, olives, and a hint of cocoa and cinnamon to deepen the sauce, this dish boasts vibrant flavors, gooey cheese layers, and a satisfying texture.
Ingredients
Meat Filling
- 1 ½ pounds lean ground beef
- 1 yellow onion chopped
- ¼ cup flour
- 3 tablespoons chili powder (NOT cayenne pepper)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ⅓ cup tomato paste
- 4-6 garlic cloves minced
- 3 ½ 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
- Pinch of cinnamon
- 1 (15 oz.) can pinto beans, rinsed and drained (may substitute black beans)
- 1 ½ cup frozen sweet corn (no need to thaw)
- 1 (6 oz.) can chopped black olives, drained
- ½ 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
- ½ cup mild salsa verde (such as Herdez)
- ¼ teaspoon salt
Instructions
- Soak Noodles: Place the lasagna noodles in the bottom of a long pan and pour hot tap water over them until fully submerged. Let soak at least 30 minutes, occasionally agitating with your hands to prevent sticking.
- Prep: Preheat oven to 350 degrees F. Lightly grease a deep 9x13-inch baking pan. Whisk together the flour and all dry meat filling seasonings (chili powder through cayenne pepper) and set aside.
- Cook Beef: In a Dutch oven or large skillet, brown the ground beef and chopped onion until almost cooked through. Sprinkle in the flour and seasoning mixture and cook for 2 minutes to absorb flavors.
- Add Tomato Paste and Garlic: Reduce heat to low, stir in tomato paste and minced garlic cloves. Cook for 1 minute to develop flavor.
- Simmer Meat Sauce: Stir in chicken broth, fire-roasted diced tomatoes with juices, chopped green chiles, cocoa powder, sugar, and cinnamon. Bring to a simmer and cook for 10-15 minutes, stirring often, until thickened.
- Finish Filling: Stir in rinsed pinto beans, frozen sweet corn, drained black olives, and apple cider vinegar. Remove from heat.
- Prepare Creamy Filling: In a medium bowl, whisk together sour cream (or Greek yogurt), softened cream cheese, salsa verde, and salt until smooth. In a separate bowl, combine Monterrey Jack and sharp cheddar cheeses and set aside.
- 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 ¾ cup creamy filling evenly over noodles, followed by 1 cup combined cheeses. Repeat layering two more times using 2 cups meat sauce, 4+ noodles, ¾ cup creamy filling, and 1 cup cheese each time. Finish with remaining meat sauce and top with remaining cheese.
- Bake: Cover the lasagna with foil and bake at 350 degrees F for 30 minutes. Remove foil and bake uncovered an additional 20 minutes until cheese is melted and bubbly.
- Rest and Serve: Remove from oven and let stand for 15 minutes before serving. Garnish with fresh tomatoes, olives, avocado slices, cilantro, and sour cream if desired.
Notes
- This Mexican Lasagna is flavorful but not spicy; the small amount of cayenne pepper adds depth without heat, making it family-friendly.
- Use American-style chili powder to avoid excessive spiciness; other countries' chili powders can be much hotter.
- For a gluten-free option, swap noodles for corn tortillas, although the recipe is designed for lasagna noodles.
- Customize with vegetables such as zucchini, bell peppers, sweet potatoes or jalapenos; adjust meat accordingly to maintain sauce balance.
- Black beans can be substituted for pinto beans but add them earlier so they soften well in the sauce.
- Ground turkey or chicken can replace beef; shredded rotisserie chicken can be stirred in at the end of cooking.
- Measuring all seasonings before cooking helps prevent disrupting the browned meat during seasoning addition.
- Do not skip cocoa powder, sugar, or cinnamon; they create an authentic enchilada sauce flavor.
- Simmer sauce longer for thicker consistency or add chicken broth/water to thin it.
- Top with your favorite garnishes such as jalapenos, avocado, tomatoes, olives, cilantro, and sour cream.
- This dish is perfect for make-ahead; refrigerate or freeze assembled or cooked lasagna for convenience.
- Reheat in oven covered with foil at 350 degrees F for about 30 minutes or in microwave in individual servings for 90 seconds plus intervals.
- Properly freeze wrapped with plastic wrap and foil for up to 3 months; thaw in refrigerator 48 hours before baking.
- When baking from frozen, increase bake time to 1 ½ hours covered, then uncover and bake 15-30 minutes more until hot and bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
Leave a Reply