Mexican Lasagna
A flavorful twist on traditional lasagna, this Mexican-inspired version layers seasoned ground beef, black beans, corn, tortillas, and cheese for a hearty, crowd-pleasing casserole.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup water
- 15 oz black beans, drained and rinsed
- 15 oz corn, drained
- 10 oz diced tomatoes with green chilies (such as Rotel), undrained
- 1 cup salsa
- 9 count corn tortillas 8-10 tortillas, use 9 as average
- 2 cups shredded Mexican blend cheese
- 0.5 cup sour cream optional, for serving
- 0.25 cup chopped fresh cilantro optional, for garnish
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a large skillet over medium-high heat, cook ground beef until browned. Drain excess fat.
- Stir in taco seasoning and water. Simmer for 5 minutes. Add black beans, corn, diced tomatoes with green chilies, and salsa. Stir to combine and remove from heat.
- Spread a thin layer of the meat mixture on the bottom of the prepared baking dish.
- Layer 3-4 tortillas over the meat mixture, overlapping slightly. Top with one-third of the remaining meat mixture and 1/3 of the shredded cheese.
- Repeat the layers two more times: tortillas, meat mixture, cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is bubbly and golden.
- Let cool for 10 minutes before slicing. Serve with sour cream and cilantro, if desired.
Notes
For a spicier version, use hot taco seasoning and add diced jalapeños to the meat mixture. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.