Cheesy Mexican Lasagna – A Flavorful Twist on a Classic
This Mexican lasagna is a bold and delicious twist on the traditional Italian classic! Instead of pasta, layers of soft tortillas, seasoned beef, melted cheese, black beans, and salsa come together for an irresistible baked dish. It’s the perfect easy weeknight dinner or a crowd-pleasing meal for gatherings. Serve with guacamole, sour cream, and fresh cilantro for extra flavor!
Equipment
- Large skillet
- Wooden spoon or spatula
- 9x13-inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Cheese grater
- Knife and cutting board
- Aluminum foil (for baking)
Ingredients
- For the Filling:
- 1 lb 450g ground beef (or ground turkey)
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp taco seasoning
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder optional, for spice
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 10 oz diced tomatoes with green chilies
- 1/2 cup salsa mild or spicy, depending on preference
- For the Layers:
- 8-10 small flour or corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1/2 cup sour cream for layering
- For Garnishing:
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream for serving
- 1 avocado sliced
- 1 jalapeño sliced (optional)
Instructions
- 1️⃣ Prepare the Beef Filling
- Heat olive oil in a large skillet over medium heat.
- Add diced onions and sauté for 2-3 minutes until soft.
- Stir in garlic and cook for another 30 seconds.
- Add ground beef, breaking it up with a spatula. Cook until browned (about 5-7 minutes), then drain excess grease.
- Stir in salt, black pepper, taco seasoning, cumin, paprika, and chili powder. Mix well.
- Add black beans, corn, diced tomatoes, and salsa. Simmer for 5 minutes, then remove from heat.
- 2️⃣ Assemble the Lasagna
- Preheat the oven to 375°F (190°C).
- Grease a 9x13-inch baking dish with a little oil.
- Place a layer of tortillas at the bottom, cutting them to fit.
- Spread half of the beef mixture over the tortillas.
- Add a layer of shredded cheese and a few dollops of sour cream.
- Repeat the layers: tortillas, beef mixture, cheese, and sour cream.
- Finish with a final layer of tortillas and a generous topping of cheese.
- 3️⃣ Bake & Serve
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake uncovered for another 10 minutes until the cheese is bubbly and golden.
- Let it rest for 5 minutes before slicing.
- Garnish with fresh cilantro, sour cream, avocado slices, and jalapeños.
Notes
Make it Spicier: Add more chili powder or diced jalapeños to the beef mixture.
Make it Vegetarian: Substitute beef with sautéed mushrooms or extra beans.
Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
Freezing: Assemble the lasagna, wrap tightly, and freeze before baking for up to 3 months.
Best Tortillas: Corn tortillas hold up better, but flour tortillas give a softer texture.
Make it Vegetarian: Substitute beef with sautéed mushrooms or extra beans.
Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
Freezing: Assemble the lasagna, wrap tightly, and freeze before baking for up to 3 months.
Best Tortillas: Corn tortillas hold up better, but flour tortillas give a softer texture.