This Mexican lasagna is a tasty twist on the classic dish! Layers of tortillas, seasoned meat, cheesy goodness, and colorful veggies create a fun and satisfying meal.
It’s super easy to make. I love how you can swap ingredients based on what you have at home. Plus, leftovers taste even better the next day—if they last that long! 😄
Key Ingredients & Substitutions
Corn Tortillas: These are essential for that authentic taste. If you can’t find them, you can use flour tortillas. Just keep in mind that the texture will change slightly, but it’s still tasty!
Ground Beef or Turkey: I love using turkey for a lighter option, but feel free to swap it with ground chicken or even plant-based alternatives for a vegetarian version. Just be sure to season it well!
Black Beans: Canned black beans are super convenient! If you’re out, kidney beans or pinto beans work well in this recipe. Just rinse them well before adding to get rid of excess sodium.
Diced Tomatoes with Green Chilies: These add a punch of flavor. If you want more heat, consider using spicy diced tomatoes or adding some jalapeños. You can also use regular diced tomatoes and add your own spices.
Cheese: I enjoy a mix of Monterey Jack and cheddar for creaminess and sharpness. If you’re watching calories, low-fat cheese is available, or go dairy-free with a plant-based cheese.
How Do I Create the Perfect Layering for My Mexican Lasagna?
Layering is the key to a delicious Mexican lasagna! Start by lightly spreading some meat mixture at the bottom of your baking dish—this helps prevent the tortillas from sticking. Follow these steps:
- Place 3 tortillas over the meat mixture, overlapping them slightly.
- Add half of the meat mixture and a generous sprinkle of cheese.
- Repeat with another set of 3 tortillas, the remaining meat mixture, and more cheese.
- Finish with your last 3 tortillas topped with sour cream and the rest of the cheese.
- Cover with foil to keep moisture in while baking, then uncover to allow the cheese to brown!
Letting it cool for a few minutes before slicing helps maintain the layers without falling apart. Enjoy your meal!
How to Make Mexican Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 12 corn tortillas
- 1 pound ground beef or turkey
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 packet taco seasoning (about 1 ounce)
- 2 cups shredded cheese (like a blend of Monterey Jack and cheddar)
- 1 cup sour cream
For Garnishing:
- 1/2 cup green onions, chopped
- 1 cup fresh tomatoes, diced
- Fresh cilantro (optional)
For Cooking:
- Olive oil (for cooking)
- Salt and pepper to taste
How Much Time Will You Need?
This tasty Mexican Lasagna recipe will take about 15 minutes for prep and 40 minutes for baking, making it a total of about 55 minutes from start to finish. Perfect for a comforting meal any night of the week!
Step-by-Step Instructions:
1. Prepping the Oven and Ingredients:
Start by preheating your oven to 350°F (175°C). While it’s heating up, gather all your ingredients and chop the green onions and fresh tomatoes if you haven’t done that already.
2. Cooking the Meat:
In a large skillet, heat a tablespoon of olive oil over medium heat. Once it’s hot, add the ground beef or turkey. Cook it until it’s browned, stirring occasionally. If there’s extra fat, be sure to drain it out. This step gets the meat nice and ready for the lasagna.
3. Adding Flavorful Ingredients:
Now, stir in the black beans, diced tomatoes with green chilies, corn, taco seasoning, and a pinch of salt and pepper. Cook this mixture for about 5 minutes, allowing everything to heat through and the flavors to blend nicely.
4. Building Your Lasagna:
Spread a thin layer of the meat mixture at the bottom of a 9×13-inch baking dish. Then, take 3 tortillas and layer them over the meat mixture. Follow this with half of the meat mixture and a nice layer of shredded cheese. Repeat this by adding 3 more tortillas, the rest of the meat mixture, and more cheese.
5. Finishing Touches:
For the final layer, place the last 3 tortillas on top. Spread sour cream evenly over the tortillas and sprinkle the remaining cheese on top. This will create a delicious, melty topping!
6. Baking Your Lasagna:
Cover your baking dish with aluminum foil to keep it moist, and place it in the oven. Bake it for 25 minutes. After that, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown. Your kitchen will smell amazing!
7. Letting It Cool and Garnishing:
Once it’s out of the oven, let the lasagna cool for about 10 minutes. This makes it easier to slice. Before serving, sprinkle the top with chopped green onions, diced fresh tomatoes, and some fresh cilantro if you like. This adds a pop of color and freshness!
Enjoy your delicious Mexican Lasagna! It’s a crowd-pleaser that everyone will love!
Can I Use Whole Wheat or Gluten-Free Tortillas?
Absolutely! Whole wheat tortillas add a nice flavor, and gluten-free tortillas work great too. Just ensure that they are sturdy enough to hold the layers without falling apart. If using gluten-free, check the package for cooking instructions as they might require different handling.
What Can I Substitute for Ground Beef or Turkey?
If you’re looking for alternatives, consider using ground chicken, turkey, or even plant-based meat substitutes like lentils or textured vegetable protein for a vegetarian option. Just adjust the cooking time if you’re using raw plant-based meat to ensure it’s fully cooked.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat slices in the microwave or oven. If reheating in the oven, cover with foil to prevent the top from burning and heat at 350°F (175°C) for about 15-20 minutes.
Can I Freeze Mexican Lasagna?
Yes, this dish freezes well! To freeze, let it cool completely after baking, then wrap it tightly with plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
