Mexican Lasagna
Get ready to elevate your dinner game with this bold and flavorful Mexican Lasagna, a fun twist on the classic Italian dish! Packed with layers of tender flour tortillas, zesty seasoned ground beef, creamy black beans, sweet corn, and juicy diced tomatoes, this recipe offers a vibrant fusion of Tex-Mex flavors in every bite. Each layer is crowned with gooey, melted Mexican cheese for the ultimate comfort food experience. Quick to prepare with pantry staples like taco seasoning and canned veggies, this satisfying casserole comes together in under an hour, making it perfect for weeknight dinners or easy entertaining. Top it off with tangy sour cream and fresh cilantro for a restaurant-worthy finish that will have everyone reaching for seconds. Whether you’re feeding a crowd or meal prepping for the week, this cheesy, hearty dish is guaranteed to be a new family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 15-ounce can canned diced tomatoes (undrained)
- 1 15-ounce can canned black beans (rinsed and drained)
- 1 15-ounce can canned corn (drained)
- 6 large flour tortillas
- 3 cups shredded Mexican cheese blend
- 1 cup sour cream
- 0.25 cup fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.
Add the ground beef to the skillet and cook, breaking it apart with a spoon until fully browned, about 7-8 minutes. Drain any excess fat.
Stir in the minced garlic and taco seasoning, cooking for an additional 1 minute until fragrant.
Mix in the canned diced tomatoes (with their juices), black beans, and corn. Reduce heat to low and let the mixture simmer for 5 minutes. Set aside.
Grease a 9x13-inch baking dish with non-stick spray or a little olive oil.
Place two tortillas in the bottom of the dish, overlapping slightly to cover the base.
Spread one-third of the beef mixture evenly over the tortillas, then sprinkle one cup of the shredded cheese on top.
Repeat the layers (tortillas, beef mixture, cheese) two more times, ending with a generous cheese layer on top.
Cover the baking 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 bubbling and slightly golden.
Remove from the oven and allow the lasagna to rest for 5-10 minutes before slicing.
Serve warm, topped with a dollop of sour cream and a sprinkle of fresh cilantro.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 9.2 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 585 mg | 45% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 551 mg | 12% | |
*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.
