Mexican Lasagna in No Time
Whip up a fiesta of flavors with "Mexican Lasagna in No Time," a quick and easy twist on traditional lasagna that's ready in just 40 minutes! This crowd-pleasing dish layers zesty seasoned ground beef, black beans, and diced tomatoes with green chilies between soft flour tortillas, all smothered in rich enchilada sauce and melted Mexican blend cheese. Perfect for busy weeknights, this one-pan wonder comes together with simple pantry staples and delivers bold, comforting flavors in every bite. Top it off with a dollop of sour cream and a sprinkle of fresh cilantro for the ultimate Tex-Mex experience, making it a guaranteed hit for the whole family.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1 cup water
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can enchilada sauce
- 1 10-ounce can diced tomatoes with green chilies, drained
- 6 pieces flour tortillas (8-inch)
- 2 cups shredded Mexican blend cheese
- 0.5 cup sour cream (optional for serving)
- 2 tablespoons chopped cilantro (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until fully browned, about 6-7 minutes. Drain excess fat if necessary.
Stir in the taco seasoning and water. Simmer for 2-3 minutes until the mixture thickens slightly.
Add the black beans, enchilada sauce, and diced tomatoes with green chilies to the skillet. Stir to combine and heat through, about 2 minutes. Remove from heat.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of the meat mixture (about 1/2 cup) on the bottom of the dish.
Place two tortillas over the meat mixture to cover the bottom. You may need to cut the tortillas to fit.
Spread 1/3 of the remaining meat mixture over the tortillas, then sprinkle 1/3 of the shredded cheese on top.
Repeat the layers two more times: tortillas, meat mixture, and cheese, ending with the cheese layer on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake an additional 5 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for 5 minutes before slicing. Serve with sour cream and garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
3481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.3 g | 249% | |
| Saturated Fat | 90.9 g | 454% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 9574 mg | 416% | |
| Total Carbohydrate | 262.7 g | 96% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 25.8 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2363 mg | 182% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 3610 mg | 77% | |
*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.
