Mexican Lasagna

Introduction

This Mexican Lasagna is a crowd-pleasing fusion dish that layers all the hearty flavors of your favorite taco night into a comforting, easy-to-slice casserole. You get the satisfying layers of a classic lasagna but with a south-of-the-border twist using corn tortillas, seasoned beef, and plenty of melted cheese. It’s perfect for feeding a large group with minimal fuss.

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) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium-high heat, cook the ground beef and diced yellow onion until the beef is browned and the onion is soft, about 5-7 minutes. Drain any excess fat.
3. Add the minced garlic and cook for 1 minute until fragrant. Stir in the taco seasoning, water, fire roasted diced tomatoes (with their juices), and green chiles. Bring to a simmer and cook for 2-3 minutes. Remove from heat and stir in the drained and rinsed black beans.
4. To assemble, layer 6 corn tortillas on the bottom of the prepared baking dish, tearing some as needed to cover the surface completely.
5. Spread half of the meat and bean mixture evenly over the tortillas. Sprinkle with 2 cups of the shredded cheese.
6. Add another layer of 6 corn tortillas. Top with the remaining meat mixture and another 2 cups of cheese.
7. Finish with a final layer of the remaining 6 corn tortillas and top with the last 2 cups of cheese.
8. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
9. Let the lasagna rest for 10 minutes before slicing. Garnish with diced tomato and sliced green onions. Serve with sour cream on the side.

Variations

• Make it Enchilada-Style: For a saucier casserole, briefly dip each corn tortilla in a mild enchilada sauce before layering.
• Add a Crunchy Top: During the last 5 minutes of baking, add a layer of crushed tortilla chips over the melted cheese for extra texture.
• Vegetarian Swap: Simply omit the ground beef and use an extra can of black beans or pinto beans for a hearty meatless version.
• Individual Servings: Assemble the layers in smaller, oven-safe dishes or cast iron skillets for personalized portions with shorter bake times.

Tips for Success

• Letting the assembled lasagna rest before cutting is crucial; it allows the layers to set so you get clean slices.
• To prevent the tortillas from drying out, ensure your meat mixture is saucy and that the bottom tortilla layer is fully covered.
• Using a mix of jack and cheddar cheese provides a great balance of melt and flavor, but feel free to use a pre-shredded Mexican cheese blend for convenience.
• If your corn tortillas are very stiff, you can warm them briefly in a microwave or skillet to make them more pliable and easier to layer.

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 until thoroughly warmed.

FAQ

Can I make this ahead of time?

Yes! Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

Can I use flour tortillas instead of corn?

Yes, but the flavor and texture will change. Flour tortillas will become softer. You may only need 12-15 tortillas as they are larger.

How can I make it less spicy?

Use a mild taco seasoning and a can of mild green chiles. The fire roasted tomatoes are typically not very spicy, but you can substitute with regular diced tomatoes.

Do I have to use both types of cheese?

No, you can use all cheddar, all Monterey Jack, or a store-bought Mexican cheese blend, as long as it totals 6 cups.

Can I freeze Mexican Lasagna?

Absolutely. Assemble and bake as directed, let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

What can I serve with this?

A simple side salad, Mexican rice, or a quick corn and avocado salsa are all excellent choices to round out the meal.