Easy Mexican Lasagna
A cheesy, layered Mexican-style casserole made with tortillas, seasoned beef, beans, corn, and creamy tomatoes.
Servings: 8 servings
Ingredients
- 10 small corn tortillas
- 1 red bell pepper core removed and diced
- 1/2 onion finely chopped
- 1 pound ground beef
- 1-2 tablespoons taco seasoning
- 10 ounce Rotel diced tomatoes can
- 15 ounce black beans can, drained
- 15 ounce corn can, drained
- 1/2 cup salsa
- 4 ounces cream cheese softened
- 1-2 cups shredded cheese
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking pan with cooking spray.
- In a large skillet over medium-high heat, brown the ground beef until no pink remains, breaking it up with a spoon.
- Add the diced red bell pepper and chopped onion to the skillet and cook about 3 minutes until softened; drain any excess grease.
- Stir in the taco seasoning, Rotel diced tomatoes, drained black beans, drained corn, and salsa.
- Add the softened cream cheese to the skillet and stir until it melts and the mixture is smooth and combined; remove from heat.
- Place 5 tortillas in the bottom of the prepared pan, overlapping as needed. Sprinkle about 1/2 cup of shredded cheese over the tortillas.
- Spread half of the beef and bean mixture evenly over the cheese layer.
- Place the remaining 5 tortillas over the first layers, then top with the rest of the beef mixture.
- Finish by sprinkling the remaining shredded cheese evenly over the top.
- Bake for 25–30 minutes until the casserole is hot and bubbly and the cheese is melted.
- Remove from the oven and top with any desired toppings before serving.
Equipment
- 9x13 inch baking pan
- Large Skillet
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
Notes
- Assemble lasagna in the pan and cover before freezing.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before baking.
- Do not bake before freezing.