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Mexican Lasagna Recipe

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★★★★★

4.5 from 85 reviews

This Mexican Lasagna is a flavorful, layered casserole combining seasoned ground beef, black beans, fire-roasted tomatoes, green chiles, corn tortillas, and a blend of melted jack and cheddar cheeses. Perfectly baked until bubbly and golden, it offers a delicious Tex-Mex twist on traditional lasagna, garnished with fresh tomatoes, green onions, and served with sour cream for added creaminess.

Ingredients

Scale

Main Ingredients

  • 1 pound ground beef
  • 1 medium yellow onion, diced
  • 2 teaspoons minced garlic
  • ¼ cup taco seasoning
  • ½ cup water
  • 14.5 oz. can fire-roasted diced tomatoes (do not drain)
  • 4 oz. can green chiles
  • 15 oz. can black beans, drained and rinsed
  • 18 corn tortillas
  • 6 cups shredded cheese (jack and cheddar blend)

Garnishes and Serving

  • 1–2 tomatoes, diced for garnish
  • 1 green onion, sliced for garnish
  • Sour cream for serving

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch casserole dish with non-stick cooking spray and set it aside.
  2. Cook Ground Beef and Onion: In a large skillet over medium heat, cook the ground beef and diced onion together until the meat is fully browned and the onions are softened, breaking up the meat as it cooks.
  3. Add Garlic: Stir minced garlic into the skillet and sauté for an additional 1-2 minutes until fragrant.
  4. Season Meat Mixture: Add taco seasoning and water to the skillet. Stir and cook over medium heat until the seasoning is well incorporated and the mixture slightly thickens.
  5. Incorporate Tomatoes, Chiles, and Beans: Stir in the fire-roasted diced tomatoes (with juices), green chiles, and drained black beans. Heat through to warm all ingredients evenly.
  6. Layer Tortillas: Arrange 6 corn tortillas at the bottom of the prepared casserole dish, slightly overlapping to cover the base completely.
  7. Add Meat and Cheese Layers: Spread one-third of the meat mixture evenly over the tortillas, then sprinkle 2 cups of shredded cheese over the meat. Repeat this layering process two more times, finishing with cheese on top, to build three total layers.
  8. Bake the Casserole: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30-40 minutes, until the casserole is bubbly and the cheese is fully melted.
  9. Garnish and Rest: Remove the foil and garnish with diced tomatoes and sliced green onions. Let the casserole sit for about 10 minutes before slicing to help it set for easier serving.
  10. Serve: Serve warm with sour cream on the side for an extra creamy touch.

Notes

  • For a spicier version, add diced jalapeños or use hot taco seasoning.
  • Can substitute ground turkey or chicken for a leaner protein.
  • Use corn tortillas to keep the dish gluten-free.
  • Leftover Mexican lasagna can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • To make ahead, assemble casserole and refrigerate before baking; add extra baking time if baking from cold.

Keywords: Mexican lasagna, taco casserole, layered casserole, corn tortilla recipe, Tex-Mex dinner

Find it online: https://thedishspot.com/mexican-lasagna-recipe/