Next, spoon half of the remaining beef mixture onto the tortillas and spread it out evenly. Then, sprinkle half of the shredded cheese over the beef mixture. Repeat the layering process: add another layer of tortillas, followed by the remaining beef mixture and the rest of the cheese. For the final layer, top with a final layer of tortillas and a generous amount of cheese. This will give the casserole a melty, cheesy finish when it bakes.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden brown. If you like your cheese a little crispier, you can broil the casserole for the last 2 minutes, but keep a close eye on it to prevent burning.
Serving Suggestions
Once the casserole is baked, remove it from the oven and let it rest for about 5 minutes before slicing. This allows the layers to set and makes it easier to cut neat, even slices. Serve the Mexican Lasagna with a side of sour cream, salsa, or guacamole for extra flavor. You can also garnish with fresh cilantro or chopped green onions for a pop of color and freshness.
Make-Ahead & Storage
This casserole can be made ahead of time. Simply assemble the entire dish, cover it with foil, and refrigerate it for up to 2 days before baking. When you’re ready to bake, remove it from the refrigerator and bake as directed, adding a few extra minutes if needed. Leftovers can be stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave or bake in the oven at 350°F (175°C) for about 10-15 minutes.
Tips
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