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Mexican Lasagna

A comforting and easy-to-make Mexican Lasagna full of hearty layers, creamy texture, and delicious spices. Perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 lb ground beef (or ground turkey) For a lighter option, use turkey.
  • 1 packet taco seasoning
  • 1 cup salsa Use your favorite mild or spicy jarred salsa.
  • 1 can black beans, drained and rinsed (15 oz) Adds creamy texture and protein.
  • 1 can diced tomatoes, drained (15 oz) Prevents the lasagna from getting soggy.
  • 1 cup corn (fresh, canned, or frozen) Gives sweet pops in every bite.
  • 2 cups shredded Mexican blend cheese Melts beautifully and browns nicely.
  • 8 small flour tortillas (or lasagna noodles) Tortillas make it quick and rustic.
  • 1 medium onion, chopped Caramelizes as it cooks and adds sweetness.
  • 2 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
  • 1 tablespoon olive oil For sautéing.
For garnish
  • to taste sour cream Cools and brightens the dish.
  • to taste cilantro Fresh sprinkle for garnish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a 9×13 baking dish.
  2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant.
  3. Add the ground beef and taco seasoning. Cook until the meat is nicely browned.
  4. Stir in the salsa, black beans, drained tomatoes, and corn. Simmer for about 5 minutes.
Layering
  1. Place a layer of tortillas across the bottom of the baking dish.
  2. Spoon half of the beef mixture over the tortillas, followed by a generous layer of shredded cheese.
  3. Repeat with remaining tortillas and beef mixture, finishing with cheese on top.
Baking
  1. Cover tightly with foil and bake for 25 minutes.
  2. Remove the foil and bake another 10-15 minutes until the cheese is bubbly and golden.
  3. Let it rest for 5 minutes before slicing. Top with sour cream and cilantro before serving.

Notes

For a shortcut, brown the meat the night before and assemble quickly the next day. For extra flavor, add a splash of lime juice to the salsa.