Mexican Lasagna

Introduction

This Mexican Lasagna brings together the comforting layers of a classic lasagna with the vibrant, bold flavors of your favorite Tex-Mex dishes. You get all the cheesy, hearty satisfaction in a single pan, making it perfect for feeding a crowd. It’s a fun twist that’s easy to assemble and always a hit.

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 12

Ingredients

• 1 pound ground beef
• 1 medium yellow onion (diced)
• 2 teaspoons minced garlic (2 cloves)
• 1/4 cup taco seasoning (2 packets)
• 1/2 cup water
• 4 ounce green chiles (1 can)
• 15 ounce black beans (1 can, drained and rinsed)
• 18 corn tortillas (divided)
• 6 cups shredded jack and cheddar cheese (divided)
• 1 medium tomato (1-2 tomatoes diced for garnish)
• 1 bunch green onions (sliced for garnish)
• sour cream (for serving)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium-high heat, cook the ground beef, diced yellow onion, and minced garlic until the beef is browned and the onion is soft. Drain any excess fat.
3. Stir in the taco seasoning and water. Then add the undrained fire roasted diced tomatoes, green chiles, and drained black beans. Bring to a simmer and cook for 5 minutes, then remove from heat.
4. In a 9×13-inch baking dish, spread a thin layer of the meat mixture. Top with 6 corn tortillas, overlapping as needed.
5. Spread 1/3 of the remaining meat mixture over the tortillas, followed by 2 cups of the shredded cheese.
6. Add another layer of 6 corn tortillas, another 1/3 of the meat mixture, and another 2 cups of cheese.
7. Top with the final 6 corn tortillas, the remaining meat mixture, and the final 2 cups of cheese.
8. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
9. Let the lasagna rest for 10 minutes before slicing. Garnish with diced tomato and sliced green onions. Serve with sour cream.

Variations

• Enchilada-Style: Quickly dip each corn tortilla in red enchilada sauce before layering for extra flavor and moisture.
• Casserole Style: Tear the tortillas into pieces and mix them with the meat and cheese layers for a deconstructed, easier-to-serve casserole.
• Individual Servings: Layer the ingredients in small oven-safe dishes or cast iron skillets for personalized portions.
• Extra Crispy Top: For the last 5 minutes of baking, switch the oven to broil to get a beautifully browned and crisp cheese topping.

Tips for Success

• Let the assembled lasagna rest for 10 minutes after baking; this allows the layers to set and makes it much easier to cut clean slices.
• If your corn tortillas are stiff, wrap a stack in a damp paper towel and microwave for 30 seconds to make them more pliable and prevent cracking.
• For a deeper flavor, use a combination of sharp cheddar and pepper jack cheese from the 6 cups called for in the recipe.
• Drain and rinse the black beans thoroughly to remove the canning liquid, which can make the filling too watery.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot, or cover the whole dish with foil and reheat in a 350°F oven for 15-20 minutes.

FAQ

Can I make this ahead of time?

Yes, you can assemble the lasagna completely, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 extra minutes to the baking time if it goes into the oven cold.

Can I use flour tortillas instead of corn?

You can, but the texture and flavor will be different. Corn tortillas provide a more authentic texture and hold up better to the moisture.

Can I freeze Mexican Lasagna?

Absolutely. Assemble and bake as directed. Let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, covered, in the oven.

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken are excellent leaner alternatives. Just be sure to cook them thoroughly in the first step.

What can I substitute for the taco seasoning packets?

You can use 1/4 cup of your favorite homemade taco seasoning blend if you prefer to control the salt and spice level.

Why is my lasagna watery?

This is often caused by not draining the beans or using ingredients with too much liquid. Ensure you drain and rinse the black beans, and be sure the meat mixture has simmered long enough to thicken slightly before assembling.