Description
This Easy Mexican Lasagna is a flavorful, hearty dish combining seasoned ground beef, fire-roasted tomatoes, black beans, and layers of corn tortillas with melted cheese. Perfect for a family dinner, this casserole blends Mexican ingredients and comfort food techniques, baked to bubbly perfection and garnished with fresh tomato, green onions, and a dollop of sour cream.
Ingredients
Meat and Vegetables
- 1 lb. ground beef
- 1 medium yellow onion, diced
- 2 tsp minced garlic (about 2 cloves)
- 1 14.5 oz. can fire-roasted diced tomatoes, undrained
- 1 4 oz. can green chilis
- 1 15 oz. can black beans, drained and rinsed
- 1 medium tomato, diced (for garnish)
- 1 bunch green onions, sliced (for garnish)
Seasonings and Liquids
- 1/4 cup taco seasoning (approximately 2 packets)
- 1/2 cup water
Other Ingredients
- 18 corn tortillas
- 6 cups shredded cheese (a blend of Monterey Jack and cheddar recommended)
- Sour cream (for serving)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly coat a 9×13-inch casserole dish with non-stick cooking spray. Set this dish aside while you prepare the filling.
- Brown Beef: Heat a large skillet over medium heat and cook the ground beef along with the diced onion until the beef is fully browned and the onion becomes tender. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Simmer Mixture: Sprinkle in the taco seasoning and pour in 1/2 cup of water. Stir well and let the mixture simmer for several minutes so the flavors meld together nicely.
- Add Vegetables: Stir in the fire-roasted diced tomatoes with their juices, green chilis, and drained black beans. Cook the mixture until it is heated through. Taste and adjust seasoning as needed.
- Layer Ingredients: Arrange 6 corn tortillas evenly on the bottom of the prepared casserole dish, slightly overlapping to cover the surface. Spread one-third of the meat mixture over the tortillas, then sprinkle 2 cups of shredded cheese on top. Repeat this layering two more times, finishing with a generous layer of cheese on top.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 to 40 minutes, until the lasagna is bubbly and the cheese has fully melted.
- Garnish: Remove the lasagna from the oven and sprinkle the diced tomatoes and sliced green onions evenly over the top. Allow the lasagna to rest for about 10 minutes before slicing to help it set.
- Serve: Cut the Mexican lasagna into squares and serve warm, accompanied by a spoonful of sour cream for added creaminess and tang.
Notes
- For a spicier dish, add chopped jalapeños or a dash of hot sauce to the meat mixture.
- Using corn tortillas keeps this recipe gluten-free, but always check the packaging to be sure.
- You can substitute ground turkey or chicken for a leaner protein option.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For extra flavor, consider adding a layer of sliced olives or sautéed bell peppers.
