Description
This Mouthwatering Mexican Lasagna with Tortillas is a delicious layered casserole featuring seasoned ground beef or turkey, black beans, corn, and a blend of Mexican cheeses between tender flour tortillas. Baked with enchilada sauce and topped with melted cheese and fresh cilantro, it’s a flavorful and comforting dish perfect for an easy weeknight dinner or a festive gathering.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup corn kernels
- 1 can (15 ounces) black beans, drained and rinsed
Spices and Sauces
- 1 tablespoon olive oil
- 1 packet taco seasoning
- 1 cup salsa
- 1 cup enchilada sauce
- ½ cup sour cream
Other Ingredients
- 2 cups shredded Mexican blend cheese
- 8 small flour tortillas
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to warm up while you prepare the filling.
- Sauté Onions: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
- Cook the Meat: Add the ground beef or turkey to the skillet. Cook, breaking it apart with a spatula, until fully browned and cooked through. Drain any excess grease if necessary.
- Season and Simmer: Stir in the taco seasoning, salsa, drained black beans, and corn kernels. Let the mixture simmer for about 5 minutes to allow the flavors to meld together.
- Prepare the Baking Dish: Grease a 9×13-inch baking dish lightly, then spread a thin even layer of enchilada sauce on the bottom to prevent sticking and add flavor.
- Layer the Lasagna: Place a layer of tortillas over the sauce, spoon a portion of the meat and bean mixture on top, sprinkle with shredded cheese, and drizzle with sour cream. Repeat these layers until all ingredients are used, making sure to finish with a generous layer of cheese on top for a bubbly crust.
- Bake Covered: Cover the baking dish with foil and bake for 20 minutes to heat through and meld the layers.
- Bake Uncovered: Remove the foil and bake for an additional 10–15 minutes until the cheese is melted, bubbly, and golden brown.
- Rest and Garnish: Let the Mexican lasagna rest for 10 minutes after baking to set before slicing. Garnish with fresh chopped cilantro before serving.
Notes
- You can substitute ground chicken or make it vegetarian by adding extra beans and vegetables instead of meat.
- Use corn tortillas instead of flour tortillas for a more traditional Mexican flavor and gluten-free option.
- Add diced jalapeños or a splash of hot sauce to the filling for extra heat and spice.
