Mexican Lasagna Made with Corn Tortillas
Say hello to your new favorite weeknight dinner: Mexican Lasagna made with Corn Tortillas! This irresistible dish is a fusion of zesty Mexican flavors and classic lasagna comfort, featuring layers of savory ground beef, spiced with taco seasoning, and cooked to perfection with black beans, sweet corn, and tangy diced tomatoes with green chilies. Instead of traditional pasta, soft corn tortillas soak up the rich, red enchilada sauce, while a golden, ooey-gooey blanket of shredded Mexican cheese blend ties it all together. Ready in under an hour, this family-friendly casserole is perfect for feeding a crowd and can be customized with fresh cilantro and a dollop of sour cream for the ultimate Tex-Mex experience. Easy to prepare and bursting with bold flavors, this Mexican lasagna is destined to become a go-to recipe for your dinner rotation!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 tbsp Taco seasoning
- 1 15 oz can Diced tomatoes with green chilies (Rotel preferred)
- 1 15 oz can Black beans, drained and rinsed
- 1 15 oz can Sweet corn, drained
- 1 10 oz can Red enchilada sauce
- 12 small Corn tortillas
- 2 cups Shredded Mexican cheese blend
- 2 tbsp Cilantro, chopped (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
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 for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess grease, if needed.
Stir in the taco seasoning, diced tomatoes with green chilies, black beans, and corn. Let the mixture simmer for 5 minutes to combine the flavors.
Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
Layer 4 corn tortillas on the bottom of the dish, overlapping as necessary.
Spoon one-third of the beef mixture over the tortillas and spread evenly. Top with one-third of the shredded cheese.
Repeat the layers two more times: tortillas, beef mixture, cheese, finishing with a generous layer of cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Let the Mexican lasagna rest for 5-10 minutes before slicing and serving.
Garnish with chopped cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 8.8 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 373 mg | 29% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 706 mg | 15% | |
*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.
