Description
This mouthwatering Mexican Lasagna recipe layers seasoned ground beef, fire-roasted tomatoes, green chiles, black beans, and gooey shredded cheese between soft corn tortillas. Baked to perfection and garnished with fresh tomatoes, green onions, and sour cream, this comforting dish blends bold Mexican flavors with the familiar format of a lasagna for a crowd-pleasing meal you’ll crave again and again.
Ingredients
Scale
Meat Mixture
- 1 pound Ground Beef (Can be substituted with ground turkey or shredded beef)
- 1 medium Yellow Onion (diced, adds sweetness and depth of flavor)
- 2 cloves Minced Garlic (enhances aromatic qualities)
- 2 packets Taco Seasoning (or 1/4 cup homemade taco seasoning)
- 0.5 cup Water (to help distribute taco seasoning)
- 14.5 ounces Fire Roasted Diced Tomatoes (can substitute with regular diced tomatoes)
- 4 ounces Green Chiles (adds mild heat and texture)
- 1 can Black Beans (drained and rinsed)
Assembly and Toppings
- 18 pieces Corn Tortillas (or substitute with flour tortillas)
- 6 cups Shredded Jack and Cheddar Cheese (for layering and topping)
- 1 cup Tomatoes (chopped, for garnish)
- 0.5 cup Green Onions (chopped, for garnish)
Serving
- 1 cup Sour Cream (for serving)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or olive oil to prevent sticking.
- Brown the Ground Beef and Onions: In a large skillet over medium heat, cook the ground beef along with the diced yellow onion until the meat is no longer pink and the onions become tender.
- Sauté Garlic: Add the minced garlic to the skillet and sauté for 1-2 minutes, allowing the garlic to release its fragrant aroma.
- Add Seasoning and Simmer: Stir in the taco seasoning and water, mixing well to combine. Let the mixture simmer for about a minute to meld the flavors.
- Combine Other Ingredients: Stir in the fire-roasted diced tomatoes, green chiles, and rinsed black beans into the meat mixture. Continue cooking and stirring for 3-5 minutes to heat through evenly.
- Layer Tortillas and Filling: Arrange 6 corn tortillas on the bottom of the prepared baking dish, slightly overlapping. Spread one-third of the meat mixture evenly over the tortillas, then sprinkle 2 cups of the shredded cheese on top. Repeat this layering process two more times.
- Top with Cheese and Bake: Finish with a final layer of tortillas and sprinkle the remaining shredded cheese over the top. Cover the dish with foil and bake in the preheated oven for 30-40 minutes, until the cheese is melted and the casserole is bubbling.
- Rest and Garnish: Remove from the oven and let the lasagna rest for 10 minutes. Garnish with chopped fresh tomatoes and green onions. Serve warm with a dollop of sour cream on the side.
Notes
- You can substitute ground turkey or shredded beef for ground beef to change the protein.
- Flour tortillas may be used instead of corn tortillas if preferred.
- Make sure to drain and rinse the black beans to reduce excess sodium and improve texture.
- If you prefer a spicier dish, add more green chiles or a dash of hot sauce.
- Letting the lasagna rest after baking helps it set and makes cutting easier.
