One-Pan Mexican Lasagna with Enchilada Sauce

There’s nothing quite like the idea of lasagna—rich, cheesy, layered goodness—to make dinner feel special. Now imagine all those Tex-Mex flavors you love: seasoned beef, black beans, sweet corn, and tangy enchilada sauce, neatly stacked between tortillas instead of noodles. I first threw this One-Pan Mexican Lasagna together on a busy weeknight when I had taco night fatigue but still craved that comfort-food vibe. The result was an epic, crowd-pleasing casserole that felt festive without turning on every burner in my kitchen. Best of all, it bakes in one dish and cleans up just as easily.

This dish starts with a sizzle of turkey bacon and chicken ham in the skillet, followed by perfectly browned beef. Aromatics, beans, and corn join the party before you make a quick homemade enchilada sauce. Then it’s assembly time: layers of tortillas, meat mixture, sauce, and cheese, repeated three times for maximum gooeyness. A foil-covered bake keeps everything moist, and a foil removal at the end guarantees a golden, bubbling top. Garnish with cilantro and green onions, and you’ve got an easy, irresistible meal perfect for family dinners, potlucks, or any night you want to elevate Taco Tuesday.

Below are the ingredients you’ll need and the first four essential steps: prepping the pan, cooking bacon and ham, browning beef, and sautéing aromatics and beans. In Part 2, we’ll whisk up the enchilada sauce, layer the casserole, bake, and finish with fresh garnishes.

Ingredients

For the Meat Layer

• 1 lb (450 g) ground beef
• 2 slices turkey bacon, chopped
• ½ cup (75 g) chicken ham, diced
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 packet (1 oz/28 g) taco seasoning
• 1 (15 oz/425 g) can black beans, drained and rinsed
• 1 cup (150 g) frozen corn, thawed

For the Enchilada Sauce

• 2 Tbsp vegetable oil
• 2 Tbsp all-purpose flour
• 2 Tbsp chili powder
• 1 tsp ground cumin
• ½ tsp garlic powder
• 2 cups (480 ml) low-sodium chicken broth
• 1 (8 oz/225 g) can tomato sauce
• Salt & pepper, to taste

For Assembly

• 8–10 (8″/20 cm) flour or corn tortillas
• 2 cups (200 g) shredded Mexican-blend cheese
• ½ cup (50 g) crumbled Cotija or feta (optional)
• 2 Tbsp chopped cilantro, for garnish
• Sliced green onions, for garnish

STEPS

1. Preheat & Prep
   Preheat your oven to 375 °F (190 °C). Lightly grease a 9×13″ (23×33 cm) baking dish with nonstick spray or a thin coat of oil. This one-pan approach means fewer dishes at the end and a perfectly even bake.
2. Cook the Turkey Bacon & Ham
   Heat a large skillet over medium heat. Add the chopped turkey bacon, cooking about 3 minutes until it starts to crisp and release its smoky fat. Stir in the diced chicken ham and cook another minute to lightly brown. Transfer both to a plate—leave the rendered fat in the pan for extra flavor.

1. Brown the Beef
   Increase the skillet’s heat to medium-high. Add the ground beef, season lightly with salt and pepper, and cook—breaking it up with your spatula—until no pink remains, about 5–6 minutes. If the beef releases a lot of fat, carefully drain some off, but leave enough to sauté the vegetables.

1. Sauté Aromatics & Beans
   Push the cooked beef to one side of the skillet. In the empty half, add the chopped onion and minced garlic, sautéing 2–3 minutes until soft and fragrant. Stir in the black beans, corn, and return the turkey bacon and ham to the pan. Sprinkle the taco seasoning over everything and stir until well combined. Remove the skillet from heat; your flavorful meat mixture is ready for layering.

Enchilada Sauce, Layering, and Baking

STEPS

5. Make the Enchilada Sauce
   In a medium saucepan over medium heat, whisk together 2 tablespoons vegetable oil and 2 tablespoons flour to form a roux. Cook for 1 minute, stirring constantly. Add 2 tablespoons chili powder, 1 teaspoon ground cumin, and ½ teaspoon garlic powder, whisking for another 30 seconds. Gradually pour in 2 cups chicken broth and the 8-ounce can of tomato sauce, whisking to remove any lumps. Bring the sauce to a gentle simmer and cook for 4–5 minutes, until it thickens slightly. Season with salt and pepper to taste, then remove from heat.

5. Layer the First Tier
   Spread ½ cup of the enchilada sauce in the bottom of the prepared 9×13″ baking dish. Arrange 3–4 tortillas, overlapping as needed, to completely cover the sauce. Spoon one-third of the beef, bean, and corn mixture over the tortillas, then drizzle with ⅓ cup of sauce. Sprinkle ⅔ cup of shredded Mexican-blend cheese evenly over the top.
6. Repeat the Layers
   Add another layer of tortillas, followed by the next one-third of the meat mixture, ⅓ cup sauce, and ⅔ cup cheese. Finish with a final layer of tortillas, the remaining meat mixture, ⅓ cup sauce, and ⅔ cup cheese. If using, sprinkle ½ cup crumbled Cotija or feta over the top for a salty contrast.
7. Bake Until Bubbly
   Cover the dish tightly with foil and bake in the preheated 375 °F oven for 20 minutes. Remove the foil and bake an additional 10 minutes, until the cheese is melted, golden in spots, and the edges are bubbling vigorously.
8. Rest & Garnish
   Let the casserole rest for 5 minutes before slicing. This helps the layers set and makes serving neater. Garnish with 2 tablespoons chopped cilantro and sliced green onions for a fresh, bright finish.

FAQs and Conclusion

Q1: Can I assemble this casserole ahead of time?
Yes. Prepare through Step 7 (complete layering) and cover tightly with foil. Refrigerate up to 24 hours. When you’re ready to bake, add an extra 5–10 minutes to the covered bake time to ensure it heats through before uncovering for the final 10 minutes.

Q2: My tortillas get soggy—how can I prevent that?
Use corn tortillas or lightly toast flour tortillas on a dry skillet before layering. This helps them hold up to the sauce. Also, be precise with the sauce measurements; drizzling rather than pouring keeps the layers distinct.

Q3: Can I make this gluten-free?
Absolutely. Swap in certified gluten-free corn or flour tortillas and verify your taco seasoning is gluten-free. The rest of the ingredients are naturally gluten-free.

Q4: How should I store and reheat leftovers?
Let the casserole cool to room temperature, then cover and refrigerate for up to 3 days. Reheat individual portions in the microwave or in a 350 °F oven for 8–10 minutes until warmed through and bubbly.

Q5: What other proteins can I use?
Ground turkey, shredded chicken, or even crumbled chorizo all work beautifully. Brown and season them in place of the beef, then follow the same layering procedure.

Q6: How can I adjust the spice level?
Increase the chili powder in the sauce or add a pinch of cayenne. For milder heat, reduce the taco seasoning by half or opt for a mild blend.

Q7: What toppings pair well with this dish?
In addition to cilantro and green onions, try sliced avocado, pickled jalapeños, a drizzle of crema or sour cream, or a sprinkle of fresh lime juice just before serving.

Conclusion

This One-Pan Mexican Lasagna with Enchilada Sauce is the ultimate fusion of lasagna and Tex-Mex classics—layered tortillas stand in for noodles, while seasoned beef, beans, corn, and a homemade enchilada sauce bring bold flavor to every bite. With simple prep, easy make-ahead options, and a single casserole dish to clean, it’s perfect for busy weeknights, potlucks, and casual gatherings. Customize the proteins, tortillas, and toppings to suit your taste, and enjoy a hearty, crowd-pleasing meal that disappears fast. Give it a try, and make this delicious casserole a regular in your dinner rotation!

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