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Homemade Easy And Delicious Mexican Lasagna Recipe photo

Easy And Delicious Mexican Lasagna Recipe

This Mexican Lasagna is a game-changer! Layers of savory ground beef, zesty spices, and gooey cheese make it a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Meat Mixture:
  • 1 lb. ground beef lean preferred
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 tbsp. taco seasoning
  • 1 cup water
  • 1 can (14.5 ounce) fire roasted diced tomatoes
  • 4 oz. green chiles
  • 1 can (15-ounce) black beans drained and rinsed
  • 1 can (15-ounce) corn drained
For the Lasagna:
  • 18 small corn tortillas
  • 4 cups shredded jack and cheddar cheese
  • 1 medium tomato diced for garnish
  • 1 tbsp. chopped cilantro for garnish

Equipment

  • Large Skillet
  • Spatula
  • 9x13 Baking Dish
  • Measuring cups and spoons
  • Sharp knife and cutting board

Method
 

Instructions:
  1. In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks. Once browned, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
  2. To the skillet, stir in the taco seasoning and water. Next, add the fire-roasted diced tomatoes, green chiles, black beans, and corn. Mix everything well and let it simmer for about 5-7 minutes, allowing the flavors to meld together.
  3. Preheat your oven to 350°F (175°C). In a 9x13 baking dish, start layering your Mexican lasagna. Begin with a layer of the meat mixture, followed by 3-4 corn tortillas, and then sprinkle a layer of cheese. Repeat this process until all ingredients are used, finishing with a generous layer of cheese on top.
  4. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  5. Once out of the oven, let the lasagna rest for about 10 minutes. This will help the layers set, making it easier to serve. Garnish with diced tomatoes and chopped cilantro before slicing. Serve with sour cream and avocado if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • This lasagna can be frozen! Wrap individual portions tightly in plastic wrap and then in aluminum foil for up to 3 months.
  • To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through, usually about 20-25 minutes.