Mexican Style Lasagna
Transform taco night into a show-stopping dinner with this Mexican Style Lasagna, a bold and flavorful twist on the Italian classic. Layered with hearty seasoned ground beef, black beans, sweet corn, and rich enchilada sauce, this dish is a fiesta of flavors in every bite. Instead of traditional pasta, soft flour tortillas create a perfectly tender base that soaks up the zesty, smoky essence of the taco seasoning. Topped with a generous blanket of melted Mexican blend cheese and optionally garnished with fresh cilantro, this lasagna bakes to golden bubbly perfection. Ready in just under an hour, this family-friendly recipe is ideal for weeknight dinners or casual gatherings. Serve with a dollop of sour cream for a creamy finish, and delight your guests with this easy, satisfying, and irresistibly cheesy Tex-Mex favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons taco seasoning
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups enchilada sauce
- 6 flour tortillas
- 2 cups shredded Mexican blend cheese
- 2 tablespoons chopped fresh cilantro (optional)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess grease if needed.
Add the taco seasoning, black beans, and frozen corn to the skillet. Stir to combine and cook for another 2-3 minutes. Remove from heat.
Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
Place two tortillas over the sauce, slightly overlapping them to cover the bottom of the dish.
Layer 1/3 of the ground beef mixture over the tortillas, followed by 1/3 of the remaining enchilada sauce and 1/3 of the shredded cheese.
Repeat the layers two more times (tortillas, beef mixture, sauce, cheese), finishing with a layer of cheese 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 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for 5-10 minutes before slicing.
Garnish with chopped fresh cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 5.9 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 397 mg | 31% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 610 mg | 13% | |
*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.
