Mexican Lasagna

If you’re a fan of Mexican food and Italian classics, Mexican Lasagna is the perfect dish for you. This Southwest Lasagna recipe combines the best of both worlds, merging the richness of lasagna with the zest of Mexican spices.

Why Your Family Will Love This

• Easy.
• Delicious.
• Versatile.

Mexican Lasagna with Tortilla Shells is a fantastic twist on a traditional recipe, infusing the vibrant flavors of Mexican cuisine with the comforting layers of a classic lasagna. The combination of seasoned meats, hearty beans, tangy tomatoes, and gooey melted cheese sandwiched between layers of tortilla shells creates an irresistible meal.

Where Did Mexican Lasagna Originate?

Mexican lasagna is not a traditional Mexican dish and does not have a specific origin in Mexican culinary history. It is considered a fusion dish that combines elements of Mexican and Italian cuisines.

The exact origin of Mexican lasagna is difficult to pinpoint, as it likely emerged from the creativity of home cooks and chefs who sought to combine the flavors and ingredients of both cuisines.

Ingredients You’ll Need

• Ground Beef
• Onion
• Garlic
• Bell Pepper
• Black Beans
• Corn
• Diced Tomatoes
• Tomato Sauce
• Chili Powder
• Cumin
• Oregano
• Salt and Pepper
• Flour Tortillas
• Mexican Cheese Blend
• Cilantro

How To Make Mexican Lasagna

1. Preheat your oven. Preheat your oven to 375F.
2. Cook the meat and veggies. In a large skillet or frying pan, cook the ground beef over medium heat until browned. Add the diced onion, minced garlic, and diced bell pepper. Cook until the vegetables are tender and the meat is fully cooked.
3. Season the cooked meat and veggies. Drain any excess grease from the skillet. Add the black beans, corn, diced tomatoes, and tomato sauce to the skillet, stirring well to combine. Season the mixture with chili powder, cumin, dried oregano, salt, and pepper. Allow the flavors to meld together over medium heat for 5-7 minutes, stirring occasionally.
4. Begin Layering. Grease a baking dish and layer the bottom with a thin amount of the meat and vegetable mixture. Place a tortilla shell on top to cover the mixture.
5. Add some cheesy goodness. Spoon a generous portion of the meat and vegetable mixture onto the tortilla shell, spreading it evenly. Sprinkle a handful of shredded cheese on top.
6. Finish layering. Place another tortilla shell on top and repeat the layering process until all the ingredients are used, finishing with a layer of meat and vegetables and a generous amount of shredded cheese on top.
7. Cover and bake. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes. Then, remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly.
8. Let the lasagna rest. Once the Mexican Lasagna with Tortilla Shells is cooked to perfection, remove it from the oven and let it cool for a few minutes. Garnish with fresh cilantro leaves for a vibrant touch.
9. Serve and enjoy! Slice the lasagna into portions and serve it warm.

Tips And Tricks

Here are some tips and tricks to help you make a delicious Mexican lasagna:

• Choose the Right Tortillas. Opt for large flour tortillas that are sturdy enough to hold the layers of filling without becoming too soggy. Corn tortillas can also be used, but they may require slightly different handling.
• Precook the Tortillas . To prevent the tortillas from becoming too soft during baking, you can choose to lightly fry or bake them for a few minutes before assembling the lasagna. This will give them a crispy texture and help maintain their structure.
• Don’t Overload the Layers . While it’s tempting to pile on the filling and cheese, try to maintain a balance of flavors and textures. Overfilling the layers can make the lasagna difficult to slice and serve neatly.
• Let It Rest . After removing the lasagna from the oven, allow it to rest for a few minutes before slicing. This will help the layers set and make it easier to serve without losing its shape.

Variations

• Vegetarian or Vegan - Skip the meat and opt for a vegetarian or vegan version of Mexican lasagna. Replace the ground meat with plant-based alternatives like crumbled tofu or tempeh. You can also add additional vegetables such as zucchini, spinach, or mushrooms for added flavor and texture.
• Gluten-Free - If you’re following a gluten-free diet, use gluten-free tortillas or substitute them with thinly sliced zucchini or eggplant. Ensure that all the ingredients, such as sauces and seasonings, are also gluten-free.
• Green Chile - Add a spicy kick by incorporating roasted green chiles into the filling. You can use canned or fresh roasted green chiles, depending on availability. The mild heat and smoky flavor of the chiles will add depth to the dish.

Feel free to experiment and combine different ingredients and flavors to create your own signature variation of Mexican lasagna. Let your creativity guide you, and don’t be afraid to try new ingredients and techniques.

What Do You Serve With Mexican Lasagna?

When it comes to serving Mexican lasagna, there are several complementary dishes and accompaniments that can enhance your meal. Here are a few suggestions:

1. Mexican Rice - Serve a side of flavorful Mexican rice to complement the lasagna. The combination of aromatic rice, spices, and vegetables pairs well with the bold flavors of the lasagna.
2. Refried Beans - Refried beans make an excellent side dish for Mexican lasagna. Their creamy texture and savory taste add depth and richness to the meal. You can either make them from scratch or use canned refried beans for convenience.
3. Guacamole and Salsa - Offer a platter of fresh guacamole and salsa for a refreshing contrast. The creamy guacamole, made from ripe avocados, and the tangy salsa will provide a cool and vibrant element to balance the richness of the lasagna.
4. Tortilla Chips - Serve a bowl of tortilla chips alongside the Mexican lasagna. They can be used for scooping up the lasagna or enjoyed on their own with salsa or guacamole.

The goal is to create a well-rounded and satisfying meal that celebrates the vibrant and bold flavors of Mexican cuisine.

How Long Does It Last?

Once the Mexican lasagna has cooled down, cover it tightly with plastic wrap or transfer it to an airtight container. Properly refrigerated, Mexican lasagna can typically last for up to 3-4 days.

Can You Freeze It?

If you have a larger batch of Mexican lasagna or want to save some for later, you can freeze it. Wrap the lasagna tightly with plastic wrap and then foil to protect it from freezer burn. Frozen Mexican lasagna can retain its quality for up to 2-3 months.

More Mexican-Inspired Dishes

• Slow Cooker Chipotle Chicken
• Salsa Chicken
• Shrimp Fajitas
• Carne Guisada
• Instant Pot Tamale Pie

Mexican Lasagna | Southwest Lasagna Recipe

Ingredients

• ▢ 1 pound Ground Beef
• ▢ 1/2 cup Onion
• ▢ 1 tbsp Minced Garlic
• ▢ 1/2 cup Bell pepper
• ▢ 1 cup Black Beans
• ▢ 1/2 cup Corn
• ▢ 1/2 cup Diced Tomatoes
• ▢ 1/2 tsp Chili Powder
• ▢ 1/2 tsp Cumin
• ▢ 1/2 tsp Oregano
• ▢ 1 tsp Salt
• ▢ 1/2 tsp Black Pepper
• ▢ 4 low carb tortillas
• ▢ 2 cups Mexican Blend Shredded Cheese
• ▢ Cilantro , to garnish

Instructions

• Preheat your oven. Preheat your oven to 375F.
• Cook the meat and veggies. In a large skillet or frying pan, cook the ground beef over medium heat until browned. Add the diced onion, minced garlic, and diced bell pepper. Cook until the vegetables are tender and the meat is fully cooked.
• Season the cooked meat and veggies. Drain any excess grease from the skillet. Add the black beans, corn, diced tomatoes, and tomato sauce to the skillet, stirring well to combine. Season the mixture with chili powder, cumin, dried oregano, salt, and pepper. Allow the flavors to meld together over medium heat for 5-7 minutes, stirring occasionally.
• Begin Layering. Grease a baking dish and layer the bottom with a thin amount of the meat and vegetable mixture. Place a tortilla shell on top to cover the mixture.
• Add some cheesy goodness. Spoon a generous portion of the meat and vegetable mixture onto the tortilla shell, spreading it evenly. Sprinkle a handful of shredded cheese on top.
• Finish layering. Place another tortilla shell on top and repeat the layering process until all the ingredients are used, finishing with a layer of meat and vegetables and a generous amount of shredded cheese on top.
• Cover and bake. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes. Then, remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly.
• Let the lasagna rest. Once the Mexican Lasagna with Tortilla Shells is cooked to perfection, remove it from the oven and let it cool for a few minutes. Garnish with fresh cilantro leaves for a vibrant touch.
• Serve and enjoy! Slice the lasagna into portions and serve it warm.

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Mexican Lasagna | Southwest Lasagna Recipe

Ingredients

• 1 pound Ground Beef
• 1/2 cup Onion
• 1 tbsp Minced Garlic
• 1/2 cup Bell pepper
• 1 cup Black Beans
• 1/2 cup Corn
• 1/2 cup Diced Tomatoes
• 1/2 tsp Chili Powder
• 1/2 tsp Cumin
• 1/2 tsp Oregano
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 4 low carb tortillas
• 2 cups Mexican Blend Shredded Cheese
• Cilantro to garnish

Instructions

• Preheat your oven. Preheat your oven to 375F.
• Cook the meat and veggies. In a large skillet or frying pan, cook the ground beef over medium heat until browned. Add the diced onion, minced garlic, and diced bell pepper. Cook until the vegetables are tender and the meat is fully cooked.
• Season the cooked meat and veggies. Drain any excess grease from the skillet. Add the black beans, corn, diced tomatoes, and tomato sauce to the skillet, stirring well to combine. Season the mixture with chili powder, cumin, dried oregano, salt, and pepper. Allow the flavors to meld together over medium heat for 5-7 minutes, stirring occasionally.
• Begin Layering. Grease a baking dish and layer the bottom with a thin amount of the meat and vegetable mixture. Place a tortilla shell on top to cover the mixture.
• Add some cheesy goodness. Spoon a generous portion of the meat and vegetable mixture onto the tortilla shell, spreading it evenly. Sprinkle a handful of shredded cheese on top.
• Finish layering. Place another tortilla shell on top and repeat the layering process until all the ingredients are used, finishing with a layer of meat and vegetables and a generous amount of shredded cheese on top.
• Cover and bake. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes. Then, remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly.
• Let the lasagna rest. Once the Mexican Lasagna with Tortilla Shells is cooked to perfection, remove it from the oven and let it cool for a few minutes. Garnish with fresh cilantro leaves for a vibrant touch.
• Serve and enjoy! Slice the lasagna into portions and serve it warm.

Mexican Lasagna | Southwest Lasagna Recipe https://twosleevers.com/mexican-lasagna/

Easy Smokey Pressure Cooker Ribs are a smoky barbecue-style pork rib dish made with pork ribs rubbed with BBQ seasoning, then cooked over a water + apple cider vinegar base and finished with barbecue sauce (optionally boosted with liquid smoke). It’s quick and weeknight-friendly and works well for backyard-style BBQ flavor any time of year, even if you don’t own a smoker (oven + broiler finish works great). Unlike traditional low-and-slow smoked ribs that take all day, this version uses a pressure cooker to get the ribs tender fast, then finishes with smoke or high heat to caramelize the outside for that BBQ “bark” vibe in a fraction of the time.

Why You’ll Love Instant Pot Ribs

• Tender and Juicy Texture . Pressure cooking locks in moisture, producing fall-off-the-bone ribs every time.
• Smoky BBQ Flavor . The addition of smoked seasoning or liquid smoke gives the ribs that authentic, slow-cooked barbecue taste without needing a smoker.
• Quick and Convenient . The Instant Pot dramatically cuts down cooking time, making it easy to enjoy ribs on busy weeknights.

People will love Smoked Instant Pot Ribs because they deliver all the tender, smoky, barbecue flavor of slow-cooked ribs in a fraction of the time. Make them with minimal effort and guaranteed juicy, fall-apart results every time.

What Is The Texture Of These Smoked Ribs?

There’s no way to get around this–your ribs will be boiled. They won’t be slow roasted, they won’t be crispy, they will be boiled. However, they can still be very tasty, and importantly, by following this recipe, you can have smoky, perfect ribs in 2 hours. This is way quicker than the 6-8 hours you might otherwise need to smoke them.

The slow smoking also crisps up some of the fat, so to me, this is the best of both worlds–authentic smoked taste, as well as speed.

Which Dry Rub Should I Use?

Any meat going into the smoker needs a dry rub. It adds another depth of flavor and the smoky taste makes the ribs taste divine. For a quick solution, you can use a dry rub for ribs that is already pre-made.

If you want to use spices you already have sitting in your spice cabinet, look for spices that will marry the smoky flavor. Look for garlic, onion, cumin, smoked paprika, pepper, and ancho chili powder. A little bit of brown sugar will add a touch of sweetness to balance the smoky flavors and help caramelize the meat on the ends.

Ingredients You’ll Need

• 1 cup Water - Forms the liquid base in the Instant Pot, creating the steam needed to pressure cook the ribs. This helps tenderize the meat quickly while keeping it juicy and moist.
• 1/2 cup Apple Cider Vinegar - Adds a subtle tanginess that balances the richness of the pork. It also helps tenderize the meat and enhances the smoky, barbecue flavor during cooking.
• 2 tablespoonsBarbecue Rub - A blend of spices that seasons the ribs and infuses them with deep, savory flavor. The rub typically includes salt, pepper, paprika, garlic powder, and a hint of sweetness, creating that classic BBQ taste.
• 1 rack Baby Back Pork Ribs - The star of the dish. Baby back ribs are meaty and tender, and cutting them into smaller sections helps them fit easily into the Instant Pot and cook evenly. The pressure cooking process makes them fall-off-the-bone tender.
• 1/4 – 1/2 cup Wood Chips - Provide that signature smoky flavor. Whether you use hickory for boldness, applewood for sweetness, or mesquite for intensity, the wood chips infuse the cooked ribs with the aroma and taste of true barbecue without needing a traditional smoker.

How To Make Smoked Ribs

I will say that I don’t think your ribs should necessarily fall off the bone. They should be tender and well-cooked. Falling off the bone means they’re overdone and floppy and perhaps even a little mushy. If you like your ribs that way, however, all you have to do is pressure cook them a little bit longer.

1. Rub the ribs with your choice of seasoning. I used pre-made barbecue seasoning , but you can also follow my recipe for a Mexican-inspired rub .
2. Cook ribs on a rack in your pressure cooker for 20 minutes HP, 10 mins NPR
3. Smoke for an hour at 250F .

How To Make Instant Pot Ribs Without A Smoker

If you don’t have a smoker, no worries. You can still have smoky pork ribs, but you will have to bake them in the oven.

The smoky flavor will come from the dry rub you put on your ribs. You can also add liquid smoke to your barbecue sauce for an extra smoky flavor. I recommend letting the dry rib marinate for at least 8 hours to infuse into the meat if you have planned ahead.

1. Turn your oven on to 275F. We’re going for low and slow here. We will plan to cook the pork ribs for about 2 hours for two pounds of meat.
2. For the first hour, cover the ribs with foil and bake to keep them from drying out.
3. In the second hour, remove the foil and bake, to allow the skin to caramelize. If you like your ribs more tender, bake for another 20 minutes. You can baste with barbecue sauce with liquid smoke if you prefer to intensify that smoky flavor.
4. For a nice crisp outside, broil the ribs just until the top layer starts to blister. You don’t want the rib meat to burn! Baste with additional barbecue sauce right before broiling if you desire.

Tips And Tricks

Making Smoked Instant Pot Ribs is the perfect way to get tender, fall-off-the-bone barbecue flavor in a fraction of the time. With a few simple techniques, you can achieve that irresistible combination of smokiness, juiciness, and caramelized glaze:

• Remove the Membrane - Before seasoning, peel off the thin silver membrane from the back of the ribs. This helps the meat absorb the rub better and results in a more tender texture.
• Use a Flavorful Rub - Choose a barbecue rub with a good balance of sweet, smoky, and spicy flavors. If you like a kick, add a pinch of cayenne or smoked paprika.
• Layer Flavor in the Liquid - The apple cider vinegar and water mixture not only helps tenderize the meat but also infuses subtle tangy notes that complement the BBQ seasoning.

Variations

Here are some flavorful and creative ways to customize your Smoked Instant Pot Ribs. Whether you prefer them spicy, sweet, or keto-friendly, these variations will help you tailor the recipe to your taste:

• Garlic-Herb - Replace the BBQ rub with a mix of minced garlic, Italian seasoning, salt, and olive oil for a savory, Mediterranean twist.
• Applewood Bourbon - Add a splash of bourbon to the cooking liquid and finish the ribs with a glaze made of sugar-free BBQ sauce and a hint of apple juice for a smoky, sophisticated flavor.
• Tropical Pineapple - Mix pineapple juice, soy sauce, and garlic into the marinade for a sweet-and-savory island-style twist that pairs beautifully with the smoky flavor.

To Sauce Them Or Not?

I’ve seen a lot of recipes for pressure cooker ribs and they look good–with one exception. Almost all of them ask you to first pressure cook the meat, and then slather sauce and broil them in the oven.

I’m a barbecue purist who doesn’t like to coat her meat in barbecue sauce. I think when you make ribs or brisket, you should taste the meat, not the sauce. If you really want some sauce then I think you should serve it on the side, so as to not hide the taste of the meat. But that’s just me.

Why A Smoker Is Great For Low Carb Eating

How do you make ribs in a pressure cooker that taste smoky? I have an electric smoker that I absolutely love. I don’t understand how I did keto and low carb for almost four years before getting a smoker. (Here’s a post that tells you what I love about this smoker ). It is however something that requires a little floor space.

But if you’re trying to low carb, and want something that’s easy, not fussy, and delicious, I would highly recommend a smoker. I basically just throw meat on there–and it comes out delicious. It’s insane how easy this is.

If you have leftover smoked ribs, they can be stored in the refrigerator. Place the ribs in an airtight container or wrap them tightly in aluminum foil or plastic wrap.

Properly stored, smoked ribs can last in the refrigerator for 3 to 4 days.

What To Serve With Smoked Ribs

While the ribs are taking on that delicious smoky flavor, you can reuse your Instant Pot to make some sides to go alongside your pressure cooker ribs. I like to serve Instant Pot Rice and any vegetables you have at your disposal. Try some Green Beans with Bacon!

This recipe makes a great dish for your Memorial Day cookout! You can see more great Memorial Day recipes in this post!

And if you’re looking for more delicious rib recipes, you have got to try my Keto Air Fryer Chinese-Style Spareribs or my Instant Pot Beef Short Ribs !

How Long Do They Last?

Smoked Instant Pot Ribs can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often deepen as they sit, making leftovers even more delicious the next day.

To reheat, warm the ribs in the air fryer or oven at 350°F for about 8–10 minutes, brushing them with a little BBQ sauce to keep them moist and restore their glossy finish.

Can You Freeze Them?

For longer storage, freeze the ribs for up to 2 months. When ready to eat, thaw them overnight in the refrigerator, then reheat as usual. They’ll still be tender, smoky, and flavorful, just like freshly made.

For smoked ribs, the “best wood” depends on the flavor you want, but the most foolproof picks are apple and cherry for a mild, sweet smoke that won’t overpower pork, and hickory for a classic BBQ punch (stronger, bacon-y). Oak is a great middle-ground “base wood” that burns clean and pairs well with a fruitwood for balance, while mesquite is very bold and can turn bitter if you use too much. It’s better as a small mix-in. If you’re chasing crowd-pleasing ribs and want to avoid that “dirty smoke” taste, start with oak + apple (or hickory + cherry) and keep the smoke light and clean.

You don’t have to remove the membrane (the silverskin) on smoked ribs, but it’s strongly recommended because it can turn tough and rubbery, and blocks your dry rub and smoke from penetrating the meat side. If you want the most tender bite and better seasoning coverage, especially for baby back ribs or St. Louis–style ribs, peel it off before smoking. The quick method is to slide a butter knife under the membrane over a bone, grab it with a paper towel for grip, and pull it off in one sheet (or score it if it won’t come off cleanly).

More Instant Pot Recipes

• Copycat Panera Mac and Cheese
• Low Country Boil
• Instant Pot Chicken and Rice
• Cowboy Caviar
• Instant Pot BBQ Chicken

Smoked Ribs | Smoky Instant Pot Rib Recipe

Ingredients

For pre-cooking

• ▢ 1 cup ( 250 g ) Water
• ▢ 1/2 cup ( 119.5 g ) Apple Cider Vinegar
• ▢ 2 tablespoons ( 2 tablespoons ) Barbecue Rub
• ▢ 1 rack ( 1 rack ) baby back pork ribs , about 2 lbs, cut into four pieces

For smoking

• ▢ 1/4 - 1/2 cup ( 88 g ) wood chips

Instructions

• Turn on your smoker so it can preheat to 225F as you get everything else done.

• Place water and Apple cider vinegar in the inner liner of your pressure cooker

• On a steamer rack, place the four pieces of ribs standing up. Note, these fit in my Mini Duo Instant Pot!

• Season the ribs with a premade seasoning of your choice, or use my Mexican-spiced rub recipe .

• Cook on high pressure for 20 minutes, and allow pressure to release for 10 minutes. After 10 minutes, release all remaining pressure.

• Place a cup of water in the water pan of your smoker.

• Add wood chips and allow the ribs to smoke for 30 mins to an hour until they are browned, and acquire a smoky flavor.

• Place the cooked ribs on the smoker rack.

• Allow to sit in the smoker for one hour at 250.

• Remove, and Serve. Brush with additional Barbecue Sauce if desired.

• Apply the dry rub the night before/morning before to allow that Mexican spice to penetrate the baby back pork ribs.

• Pressure cook and smoke the ribs before adding any sauce so you can taste the smokey meat. Add sauce on the side.

• If you like your ribs more tender, pressure cook them longer. I like my ribs tender, but not “falling off the bone,” so I haven’t tested this recipe cooking longer than written.

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Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!

Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .