Mexican Lasagna Recipe
This Mexican Lasagna is a bold and flavorful twist on traditional Italian lasagna. Layers of seasoned ground beef, black beans, corn, salsa, and gooey melted cheese are stacked between soft tortillas and baked to perfection. It’s an easy, crowd-pleasing meal that’s perfect for weeknights or gatherings. Serve it with sour cream, avocado, or a side of fresh salsa for a delicious fiesta on a plate!
Equipment
- Large skillet
- Mixing bowls
- 9x13-inch baking dish
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Aluminum foil
Ingredients
- Meat and Seasoning
- 1 lb ground beef or ground turkey
- 1 small onion diced
- 2 cloves garlic minced
- 1 packet 1 oz taco seasoning
- ½ cup water
- Vegetables & Beans
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh, canned, or frozen
- 1 can 10 oz diced tomatoes with green chilies (e.g., Rotel)
- Sauce & Dairy
- 1 cup salsa mild, medium, or hot based on preference
- 1 cup enchilada sauce red or green
- 2 cups shredded Mexican blend cheese cheddar, Monterey Jack, or a mix
- ½ cup sour cream for topping, optional
- Tortillas & Garnishes
- 6 large flour tortillas or 8 small corn tortillas
- ½ cup chopped fresh cilantro for garnish
- 1 avocado sliced (optional)
- 1 jalapeño sliced (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray.
- Cook the Meat:
- In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a wooden spoon.
- Add the onion and garlic, cooking for another 2–3 minutes until softened.
- Stir in the taco seasoning and ½ cup water, letting it simmer for 2 minutes.
- Mix the Filling:
- Reduce heat to low and stir in the black beans, corn, and diced tomatoes with green chilies. Simmer for another 5 minutes, then remove from heat.
- Layer the Lasagna:
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
- Place 2 tortillas over the sauce, covering most of the dish (cut to fit if necessary).
- Add ⅓ of the meat mixture, followed by salsa and cheese.
- Repeat layers two more times, finishing with tortillas, a final layer of enchilada sauce, and remaining cheese.
- Bake the Dish:
- Cover the dish with foil and bake for 20 minutes.
- Remove foil and bake for another 10 minutes or until the cheese is bubbly and golden brown.
- Cool & Serve:
- Let the lasagna rest for 5 minutes before slicing.
- Garnish with cilantro, avocado, jalapeños, and a dollop of sour cream if desired.
- Serve warm and enjoy!
Notes
Tortilla Options: Flour tortillas provide a soft texture, while corn tortillas give a more traditional Mexican taste.
Make It Spicy: Add chopped jalapeños or use spicy salsa and enchilada sauce.
Vegetarian Version: Substitute meat with sautéed mushrooms, zucchini, or extra beans.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 350°F (175°C) for 15 minutes.
Freezing: Assemble the lasagna and freeze unbaked for up to 3 months. Bake from frozen at 375°F for 45–50 minutes.
Make It Spicy: Add chopped jalapeños or use spicy salsa and enchilada sauce.
Vegetarian Version: Substitute meat with sautéed mushrooms, zucchini, or extra beans.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 350°F (175°C) for 15 minutes.
Freezing: Assemble the lasagna and freeze unbaked for up to 3 months. Bake from frozen at 375°F for 45–50 minutes.