Aztec Lasagna
Layered with bold flavors and wholesome ingredients, Aztec Lasagna is a vibrant fusion of Mexican-inspired spices and comforting casserole-style cooking. This irresistible recipe features seasoned ground beef, black beans, sweet corn, and a medley of aromatic spices like chili powder, cumin, and smoked paprika, all simmered in a rich tomato sauce. Corn tortillas replace traditional pasta, providing a gluten-free and hearty base, while Monterey Jack cheese melts to golden perfection for a creamy finish. Perfect for weeknight dinners or family gatherings, this dish is easy to assemble and bakes beautifully in just under an hour. Garnish with fresh cilantro and a dollop of sour cream for a delightful, flavor-packed meal that feels like a fiesta on your plate.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 small corn tortillas
- 2 cups shredded Monterey Jack cheese
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat, if necessary.
Add the diced onion, minced garlic, and chopped red bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Stir in the black beans, corn, crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Let the mixture simmer for 10 minutes, stirring occasionally.
Spread a thin layer of the beef and vegetable mixture on the bottom of the prepared baking dish.
Add a layer of corn tortillas, overlapping as needed to cover the surface.
Spread about one-third of the remaining beef mixture over the tortillas, then sprinkle one-third of the shredded Monterey Jack cheese on top.
Repeat the layers (tortillas, beef mixture, cheese) two more times, ending with a layer of cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Let the Aztec Lasagna rest for 5-10 minutes before slicing. Garnish with chopped cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 11.2 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 388 mg | 30% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1038 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
