If you’re craving comfort with a twist, Stacked Enchiladas (Mexican Lasagna) is about to become your next go-to recipe. Imagine layers of tender tortillas, rich enchilada sauce, spiced beef, creamy beans, and gooey cheese all baked until bubbling—this Mexican-inspired casserole has all the flavors we love but none of the fuss of rolling individual enchiladas. It’s perfect for busy evenings or festive family gatherings, and so customizable that everyone at your table will find a favorite bite!
Ingredients You’ll Need
You don’t need a pantry full of exotic ingredients to make Stacked Enchiladas (Mexican Lasagna); each component brings something essential. From the spices that perk up the beef to the cheese that strings gloriously when you serve it, these familiar favorites are the magic behind every delicious layer!
- Ground beef: Browned with spices, it becomes hearty and flavorful—the heart of those savory layers.
- Enchilada sauce: A can of your favorite red enchilada sauce creates saucy cohesion and a tangy depth.
- Corn tortillas: Their sturdy texture soaks up the sauce without falling apart, making them perfect for layering.
- Refried beans: Creamy and rich, they add protein and help bind the layers together.
- Cheddar or Monterey Jack cheese: Choose your melt—cheddar for sharpness, Jack for smoothness—or do a blend!
- Cumin & chili powder: These spices elevate the beef filling with warmth and vibrant savoriness.
How to Make Stacked Enchiladas (Mexican Lasagna)
Step 1: Preheat the Oven
Set your oven to 375 °F so it’s hot and ready by the time you assemble everything. This ensures you get that irresistible, bubbly finish on top as soon as baking is done.
Step 2: Brown the Beef with Spices
In a large skillet over medium heat, add the ground beef. Break it up with a spatula, and once it starts to brown, sprinkle in the cumin and chili powder. Let the spices toast for a minute so their aroma and flavor can seep right into the meat. Cook until the beef is fully browned, then drain off any excess fat.
Step 3: Start Layering
Grab an 8×8 or 9×9 baking dish and pour a thin layer of enchilada sauce on the bottom—this keeps your tortillas from sticking and flavors that base layer. Place two corn tortillas on top, tearing them if needed to cover the bottom.
Step 4: Add Beef and Beans
Spread a generous layer of the seasoned beef over the tortillas, then gently dollop and spread refried beans. This duo packs protein and flavor into every bite, making Stacked Enchiladas (Mexican Lasagna) so satisfyingly hearty.
Step 5: Repeat and Top with Cheese
Continue layering in this order: pour some more enchilada sauce, add tortillas, beef, beans, and repeat until you use up all the components. Be sure your final layer ends with tortillas, a good splash of sauce, and a thick blanket of shredded cheese. This topping will melt into a beautiful, golden crust.
Step 6: Bake Until Bubbly
Slide the dish into your preheated oven and bake for 20 to 25 minutes. You’ll know it’s ready when the edges are bubbling and the cheese is deeply melted—your kitchen will smell absolutely mouthwatering!
How to Serve Stacked Enchiladas (Mexican Lasagna)
Garnishes
After baking, let your casserole cool slightly before adding the finishing touches. A sprinkle of chopped cilantro brightens up the dish, while a generous dollop of cool sour cream balances the richness beautifully. Add sliced jalapeños or a squeeze of lime if you’re craving a bit more zip.
Side Dishes
Stacked Enchiladas (Mexican Lasagna) is a meal in itself, but if you want a full spread, pair it with classic sides. Try a crisp green salad with avocado, some fluffy Spanish rice, or black bean corn salad. Every forkful will have a little something extra!
Creative Ways to Present
For a fun twist, slice the casserole into squares and serve each piece on a small wooden cutting board or colorful plates. Top individual portions with artistic zigzags of crema, or layer extra toppings in a “build-your-own” bar so guests can pile on what they love most.
Make Ahead and Storage
Storing Leftovers
Have leftovers? Lucky you! Let the Stacked Enchiladas (Mexican Lasagna) cool completely, then cover tightly with foil or transfer slices to airtight containers. Refrigerate for up to 3 days—they reheat like a dream.
Freezing
This dish freezes wonderfully. Simply assemble everything up to the baking step, wrap tightly in plastic and foil, and freeze for up to 2 months. When ready, bake from frozen (add extra time) or thaw overnight in the fridge before baking.
Reheating
To reheat, cover the casserole with foil and warm in a 350 °F oven for about 20 minutes, or until hot in the center. Individual portions can be microwaved in short bursts—just cover to keep things steamy and moist.
FAQs
Can I use chicken or make it vegetarian?
Absolutely! Swap the beef for cooked shredded chicken, or use sautéed veggies and extra beans for a fabulous vegetarian take. The Stacked Enchiladas (Mexican Lasagna) formula is endlessly flexible.
Do I have to use corn tortillas?
Corn tortillas hold up best, but flour tortillas work in a pinch if that’s what you have on hand. Just be aware that flour tortillas are softer and will create a slightly different texture.
What type of cheese melts best?
Both cheddar and Monterey Jack melt beautifully, but Monterey Jack gives you that ultra-gooey, mild topping. For maximum flavor and color, try a blend of both!
Can I make Stacked Enchiladas (Mexican Lasagna) ahead of time?
Yes! Assemble the whole casserole ahead, cover, and refrigerate for up to a day before baking. This not only saves you time, but allows the flavors to mingle even more.
How do I keep my layers from sliding apart?
Even layering and pressing down lightly as you build helps, but rest assured—Stacked Enchiladas (Mexican Lasagna) always cuts cleaner if you let it sit for 10 minutes after baking. That little wait is worth it!
Final Thoughts
If you’re looking for something bold, hearty, and easy enough for any night of the week, I hope you’ll give this Stacked Enchiladas (Mexican Lasagna) a try. It’s pure comfort food, and I can promise—it will win hearts at your table, one cheesy bite at a time!
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Stacked Enchiladas (Mexican Lasagna) Recipe
- Total Time: 40 min
- Yield: 6 servings
- Diet: Gluten Free
Description
Layers of tortillas, enchilada sauce, beef, and cheese baked to melty perfection — like a Mexican-style lasagna the whole family will devour.
Ingredients
Ground Beef:
1 lb
Enchilada Sauce:
1 can
Corn Tortillas:
6 pieces
Refried Beans:
1 cup
Cheese:
1 cup cheddar or Monterey Jack
Spices:
1 tsp cumin & chili powder
Instructions
- Preheat oven to 375 °F.
- In a baking dish, layer sauce, tortillas, beef, and beans.
- Repeat layers and finish with cheese and sauce.
- Bake 20–25 minutes until bubbly.
Brown beef with spices.
Notes
- Garnish with cilantro and sour cream.
- Use chicken for variation.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Casserole / Main
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 85mg
