This Mexican Lasagna is a fun twist on a classic. With layers of tortillas, spicy ground beef, zesty cheese, and fresh veggies, every bite is bursting with flavor!
I love how it’s like a cozy hug on a plate. Plus, it’s easy to make ahead of time—perfect for busy weeknights or gatherings. Don’t forget the sour cream on top—it makes it even better! 😊
Key Ingredients & Substitutions
Corn Tortillas: Essential for creating layers, corn tortillas bring a unique flavor. If you can’t find them, use flour tortillas or even lasagna noodles for a fun twist. Just make sure to adjust baking time if using a different type.
Ground Beef: Ground turkey is a great substitute if you’re looking for a leaner option. You could also use plant-based ground meat for a vegetarian version. I sometimes mix in some chorizo for added flavor, too!
Black Beans: These are packed with protein and fiber. If you’re not a fan, you can swap with pinto beans or even chickpeas. I often do a half-and-half mix with refried beans for creaminess.
Diced Tomatoes with Green Chilies: This can be replaced with regular diced tomatoes if you want to reduce spiciness. Adding a pinch of jalapeños or a splash of hot sauce can also work if you like a kick!
Cheese: Cheddar and Monterey Jack are classic choices. For a little change, try Pepper Jack for some heat or use dairy-free cheese to make it plant-based. I love using sharp cheddar for extra flavor!
How Do I Layer My Mexican Lasagna for Best Results?
Layering Mexican lasagna is key to achieving the right texture and flavor, and it’s easier than it sounds. Here’s how to make sure everything comes together nicely:
- Start with corn tortillas as the base; they hold everything together well.
- Spread your meat and bean mixture evenly, so each bite is flavorful.
- Make sure to sprinkle cheese generously between layers for melty goodness throughout.
- Finish with another layer of tortillas on the top and ensure you cover them with the remaining sauce and cheese for a nice top crust.
Don’t rush this part! Take your time and make each layer count so your Mexican lasagna is delicious and delightful!
How to Make Mexican Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 12 corn tortillas
- 1 pound ground beef (or ground turkey)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) refried beans
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup corn (fresh, frozen, or canned)
- 1 medium onion, chopped
- 1 bell pepper, chopped (red or green)
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- Sliced fresh tomatoes
- Sour cream (optional, for serving)
How Much Time Will You Need?
This Mexican lasagna takes about 20 minutes to prepare and 40-45 minutes to cook. In total, you’ll need about 1 hour, so it’s perfect for a family meal or casual gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake your lasagna.
2. Sauté the Vegetables:
In a large skillet, pour in the olive oil and heat it over medium heat. Add chopped onion, bell pepper, and minced garlic. Sauté these until they are tender, which should take about 5 minutes. The kitchen will start to smell delicious!
3. Brown the Meat:
Next, add the ground beef (or turkey) to the skillet. Cook it until it’s browned and fully cooked, breaking it apart with a spatula as it cooks. If there’s any excess fat, drain it off. You want it lean and tasty!
4. Combine the Filling:
Now, stir in the black beans, refried beans, diced tomatoes (with their juices), corn, and taco seasoning. Mix everything well and let it simmer for about 5 minutes. This will allow all those flavors to meld together. Don’t forget to season with salt and pepper to your taste!
5. Layer the Ingredients:
In a 9×13 inch baking dish, start layering your lasagna. First, place 3 corn tortillas at the bottom of the dish, covering it completely. Then, spread about 1/3 of your meat and bean mixture over the tortillas. Top that with 1/3 of the cheddar and Monterey Jack cheese. Repeat these layers two more times. Finish with a layer of tortillas, the remaining meat mixture, and finally, the last bit of cheese on top.
6. Bake the Lasagna:
Cover your baking dish with aluminum foil and pop it in the preheated oven. Bake for 25 minutes. After that, remove the foil and let it bake for an additional 10-15 minutes, until the cheese is melted and bubbly. It’ll be hard to resist the smell!
7. Cool and Serve:
Once your Mexican lasagna is done baking, let it cool for about 5 minutes. This will help it hold its shape when you slice it. Garnish with fresh cilantro and sliced tomatoes before serving, and don’t forget the sour cream if you’d like. Enjoy your amazing meal!
Can I Use Different Types of Meat?
Absolutely! You can substitute ground beef with ground turkey, chicken, or even plant-based meat alternatives for a vegetarian option. Just ensure that whatever you choose is cooked through before adding the other ingredients.
What Can I Substitute for Corn Tortillas?
If you don’t have corn tortillas, you can use flour tortillas instead. Just be mindful that flour tortillas may not hold the structure as firmly as corn ones when layered, so adjust the baking time if needed to ensure they don’t become too soft.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, consider freezing individual portions. To reheat, simply thaw in the fridge overnight and reheat in the oven until warmed through, or use the microwave for a quick option.
Can I Add More Vegetables?
Definitely! Feel free to add more vegetables like zucchini, spinach, or mushrooms. Just make sure to chop them finely and sauté them along with the onion and bell pepper to ensure they cook thoroughly and blend well with the rest of the dish.
