Mexican Lasagne
Elevate your dinner game with this irresistible Mexican Lasagne—a bold and flavorful twist on the Italian classic. Layers of tender tortillas replace lasagna noodles, creating the perfect base for a savory filling of seasoned ground beef, black beans, sweet corn, and zesty diced tomatoes with green chiles, all smothered in rich enchilada sauce. Topped with generous layers of melted cheddar and Monterey Jack cheeses, this crowd-pleaser bakes to bubbly perfection in just under an hour. Garnish with fresh cilantro, green onions, or a dollop of tangy sour cream for a fiesta of flavors in every bite. Perfect for family dinners, potlucks, or meal prep, this easy Mexican casserole hits all the right notes for anyone craving a hearty, comforting, and spicy dish.
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 packet (1 oz) taco seasoning
- 15 oz (1 can, drained and rinsed) black beans
- 1 cup (frozen or canned) corn kernels
- 10 oz (1 can, drained) diced tomatoes with green chiles
- 10 oz (1 can) enchilada sauce
- 8 medium-sized flour or corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp (chopped, optional for garnish) fresh cilantro
- 0.5 cup (optional for serving) sour cream
- 2 stalks, sliced (optional for garnish) green onions
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess grease.
Add the diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 1 minute.
Sprinkle the taco seasoning over the beef mixture and stir to combine. Add the black beans, corn, and diced tomatoes with green chiles to the skillet, mixing until evenly distributed. Remove from heat.
Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
Place 2 tortillas on top of the sauce to cover the base (they can overlap slightly). Spread 1/3 of the beef mixture over the tortillas, followed by 1/3 of the remaining enchilada sauce. Sprinkle with 1/3 of the shredded cheddar and Monterey Jack cheeses.
Repeat the layers (tortillas, beef mixture, enchilada sauce, cheese) two more times, finishing with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the lasagne rest for 10 minutes before slicing and serving. Garnish with chopped cilantro, green onions, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
4685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.9 g | 313% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 19469 mg | 846% | |
| Total Carbohydrate | 413.1 g | 150% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 103.8 g | ||
| Protein | 233.4 g | 467% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3578 mg | 275% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 7047 mg | 150% | |
*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.
