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Easy And Delicious Mexican Lasagna Recipe

A layered, cheesy Mexican-style casserole made with seasoned beef, beans, corn, tortillas, and melty jack-cheddar cheese.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • 1 lb ground beef
  • 1 medium yellow onion diced
  • 2 medium cloves garlic minced
  • 1 tbsp taco seasoning
  • 1/2 cup water
  • 1 can (14.5 oz) fire roasted diced tomatoes with juices
  • 4 oz green chiles
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 18 small corn tortillas divided
  • 4 cups shredded jack and cheddar cheese divided
  • 1 medium tomato diced, for garnish
  • 1 tbsp cilantro chopped, for garnish
  • sour cream for serving
  • avocado for serving

Instructions

  • Preheat the oven to 350°F (175°C). Spray a 9x13-inch casserole dish with non-stick cooking spray and set aside.
  • In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is softened, about 6–8 minutes. Drain excess fat if desired.
  • Add the minced garlic to the skillet and sauté for 1–2 minutes until fragrant.
  • Stir in the taco seasoning and 1/2 cup water; cook until well combined and slightly thickened.
  • Add the fire-roasted diced tomatoes with their juices, green chiles, drained black beans, and drained corn to the beef mixture; heat through, about 2–3 minutes. Remove from heat.
  • Line the bottom of the prepared baking dish with 6 corn tortillas, overlapping slightly to cover the base.
  • Spread one-third of the meat mixture evenly over the tortillas, then sprinkle with one-third of the shredded cheese.
  • Repeat two more times with 6 tortillas, meat mixture, and cheese to make three layers, finishing with cheese on top.
  • Cover the dish with aluminum foil and bake for 30 minutes, until the casserole is bubbly and the cheese is fully melted.
  • Remove foil and let the casserole sit 10 minutes to set. Garnish with diced tomato and chopped cilantro, and serve warm with sour cream and avocado on the side.

Equipment

  • 9×13? casserole dish
  • non-stick cooking spray
  • Large Skillet
  • Spatula or Wooden Spoon
  • Measuring Cups and Spoons
  • Aluminum Foil

Notes

  • Use canned diced tomatoes labeled "fire roasted" for best flavor.
  • Drain canned beans and corn well to avoid a watery casserole.
  • Let the casserole rest 10 minutes before slicing for cleaner portions.
  • Substitute monterey jack or cheddar individually if preferred.
  • Adjust taco seasoning to taste for spice level.