Description
This Mexican Lasagna is a flavorful, layered casserole combining seasoned ground beef, black beans, salsa, and plenty of cheese between corn tortillas. Baked to perfection with melted, bubbly cheese and topped with fresh tomatoes and green onions, it offers a delicious twist on traditional lasagna using Mexican-inspired ingredients.
Ingredients
Scale
Meat Mixture
- 1 pound lean ground beef or ground chicken
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- ¼ cup taco seasoning
- ½ cup water
- 1½ cups mild salsa
- 1 can (4 ounces) diced green chilies
- 1 can (15 ounces) black beans, drained and rinsed
Assembly
- 18 corn tortillas
- 4½ cups shredded Colby-Jack cheese, divided
Garnish
- 1 Roma tomato, diced
- 2 green onions, sliced
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×13-inch baking dish with non-stick cooking spray and set it aside.
- Cook meat and seasoning: In a large skillet over medium heat, cook and crumble the ground beef with the diced onion until the beef is no longer pink. Drain any excess grease. Stir in the minced garlic and cook for an additional minute. Add taco seasoning and water, stirring well to combine. Next, stir in mild salsa, diced green chilies, and black beans. Lower the heat to low and keep stirring until the mixture is heated through.
- Layer tortillas and meat mixture: Arrange 6 corn tortillas on the bottom of the prepared baking dish, slightly overlapping them to cover the base. Spread one third of the meat mixture evenly over the tortillas, then sprinkle 1½ cups of shredded Colby-Jack cheese over the meat.
- Repeat layering: Add another layer of 6 corn tortillas, followed by another third of the meat mixture and cheese. Finish with a final layer of 6 tortillas topped with the remaining meat mixture and cheese, ending with cheese on top.
- Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 to 40 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Carefully remove the foil and take the lasagna out of the oven. Garnish with diced Roma tomato and sliced green onions. Let the lasagna rest for at least 5 minutes before slicing to serve. Enjoy your hearty and cheesy Mexican Lasagna!
Notes
- You can substitute ground chicken for a leaner option or use ground turkey based on preference.
- Adjust the amount of taco seasoning and salsa to control the spiciness of the dish.
- If you prefer a softer texture, warm the tortillas slightly before layering to make them more pliable.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For extra flavor, add chopped cilantro on top before serving.
