Mexican Lasagna
Mexican Lasagna is a bold, cheesy casserole layered with spiced beef, black beans, fire-roasted tomatoes, and corn tortillas—a fun, flavorful mashup of lasagna and tacos.
Ingredients
- 2 pounds lean ground beef
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 packet 1 oz taco seasoning
- ½ cup water
- 1 can 14.5 oz fire-roasted diced tomatoes, with juices
- 1 can 4 oz diced green chiles
- 1 can 15 oz black beans, drained and rinsed
- 18 6-inch corn tortillas
- 6 cups shredded Mexican cheese blend cheddar + Monterey Jack
- 1 tablespoon olive oil or cooking spray
Optional Toppings:
- Diced tomatoes sliced green onions, sour cream, chopped cilantro
Instructions
- In a large skillet over medium heat, cook the ground beef and onion for 7–8 minutes until browned and softened.
- Stir in garlic and cook for 1 minute. Add taco seasoning and ½ cup water; mix well. Stir in tomatoes (with juices), green chiles, and black beans. Simmer on low for 5 minutes until thick.
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch dish. Layer 6 tortillas on the bottom. Top with one-third of the meat mixture and 2 cups cheese. Repeat two more times. Finish with a generous cheese layer on top.
- Cover with foil and bake for 30–40 minutes until bubbling and the cheese is melted and golden in spots.
- Let rest for 10 minutes before slicing. Add toppings like tomatoes, sour cream, green onions, or cilantro before serving.