Tex Mex Lasagna
Savor the bold, zesty flavors of Tex Mex Lasagna, a mouthwatering fusion of Mexican-inspired ingredients layered lasagna-style for a crowd-pleasing comfort food twist. This recipe combines seasoned ground beef, black beans, and sweet corn with tangy enchilada sauce and melty Mexican cheese, all layered between soft flour tortillas for a hearty, flavorful dish. Perfectly seasoned with taco spices and a kick from diced tomatoes with green chilies, this casserole-style meal bakes to golden, bubbly perfection in under an hour. Top it off with sliced black olives, fresh cilantro, and a dollop of sour cream for a Tex-Mex masterpiece that’s as vibrant as it is delicious. Ideal for family dinners, potlucks, or any occasion where bold flavors reign supreme!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies (Rotel or similar)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups red enchilada sauce
- 6 pieces flour tortillas (8-inch)
- 3 cups shredded Mexican cheese blend
- 0.5 cup sliced black olives (optional)
- 2 stalks green onions, sliced (optional for garnish)
- 0.5 cup sour cream (optional for serving)
- 2 tbsp fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. Drain excess grease if necessary.
Add the diced onion and garlic to the skillet and cook for 2-3 minutes, or until softened and fragrant.
Stir in taco seasoning, diced tomatoes with green chilies (including their juice), black beans, and frozen corn. Cook for 5 minutes, allowing the flavors to meld. Remove from heat.
Spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
Place two tortillas in the bottom of the dish, overlapping as needed. Spread 1/3 of the beef mixture over the tortillas, then sprinkle 1 cup of shredded cheese on top.
Repeat the layers (enchilada sauce, tortillas, beef mixture, cheese) two more times, finishing with a layer of tortillas topped with the remaining enchilada sauce and cheese.
If using, sprinkle sliced black olives over the top for added flavor.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, uncover and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the lasagna cool for 5-10 minutes before slicing.
Garnish with sliced green onions, fresh cilantro, and sour cream, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
6047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 387.0 g | 496% | |
| Saturated Fat | 183.0 g | 915% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1130 mg | 377% | |
| Sodium | 16438 mg | 715% | |
| Total Carbohydrate | 352.3 g | 128% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 51.6 g | ||
| Protein | 313.7 g | 627% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 5934 mg | 456% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 4374 mg | 93% | |
*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.
