South of the Border Lasagna
Dive into a bold fusion of Tex-Mex flavors with this irresistible South of the Border Lasagna! This dish combines the comforting layers of a classic lasagna with the vibrant spice of your favorite taco night. Juicy seasoned ground beef, zesty diced tomatoes with green chilies, hearty black beans, and sweet corn are layered with soft flour tortillas and gooey Mexican-blend cheese for a satisfying casserole that's as easy to assemble as it is to devour. Ideal for weeknight dinners or casual gatherings, this crowd-pleaser bakes to golden perfection in just 30 minutes. Top it off with a dollop of sour cream and a sprinkle of fresh cilantro for a flavorful finish that will transport your taste buds straight to the Southwest.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Taco seasoning mix
- 1 14-ounce can Diced tomatoes with green chilies
- 1 15-ounce can Black beans
- 1 cup Frozen corn
- 6 pieces Flour tortillas (medium size)
- 3 cups Shredded Mexican-blend cheese
- 1 cup Sour cream
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
In a large skillet over medium-high heat, cook the ground beef until browned and fully cooked, breaking it into crumbles with a spatula. Drain any excess grease.
Stir in the taco seasoning mix and the diced tomatoes with green chilies (do not drain). Cook for 2-3 minutes until the mixture is heated through.
Rinse and drain the black beans, then add them to the skillet along with the frozen corn. Stir to combine and cook for another 2 minutes. Remove from heat.
To assemble the lasagna, spread a thin layer of the meat mixture on the bottom of the prepared baking dish.
Place 2 tortillas over the meat mixture, slightly overlapping to cover the bottom of the dish.
Spread a layer of the meat mixture over the tortillas, followed by 1/3 of the shredded cheese.
Repeat the layers (tortillas, meat mixture, cheese) two more times, ending with a generous layer of cheese on top.
Cover the 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 bubbly and golden brown.
Remove from the oven and let the lasagna rest for 5-10 minutes before slicing.
Serve warm, topped with sour cream and chopped cilantro, if desired.
Nutrition Facts
Calories |
4102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.9 g | 324% | |
| Saturated Fat | 128.7 g | 644% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 7956 mg | 346% | |
| Total Carbohydrate | 274.7 g | 100% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 33.8 g | ||
| Protein | 208.4 g | 417% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 3293 mg | 253% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 2337 mg | 50% | |
*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.
