This Mexican Lasagna is a fun twist on the classic! It’s made with layers of tortillas, seasoned meat, beans, cheese, and zesty salsa. It’s like a fiesta in a dish!
The best part? It’s super easy to put together. I love serving it with a dollop of sour cream on top—who doesn’t enjoy a little extra creaminess? 🍽️
Key Ingredients & Substitutions
Corn Tortillas: They add a great texture and flavor. If you’re looking for a gluten-free option, corn tortillas are perfect! For a twist, you could use flour tortillas, but they change the taste a bit.
Ground Beef or Turkey: Lean ground turkey is a healthier choice, but ground beef is a classic! You can also use a plant-based meat alternative for a vegetarian version.
Black Beans: They add protein and fiber. If you’re not a fan, try kidney beans or pinto beans instead. Canned beans work fine, just make sure to rinse them well before use!
Diced Tomatoes with Green Chilies: This adds a nice kick! Use plain diced tomatoes if you prefer milder flavors and add a pinch of chili powder for heat.
Cheese: I love a mix of cheddar and Monterey Jack for meltiness! You can switch to pepper jack for an extra spice or use dairy-free cheese for a vegan option.
How Do I Layer the Ingredients for the Best Flavor?
Layering is key to the success of this Mexican lasagna. Start by spreading salsa on the bottom to keep the tortillas from sticking. Alternate layers carefully for a great mix of flavors.
- Begin with tortillas, then half of the meat mixture. Follow with 1/3 of the cheese and a layer of salsa.
- Repeat this process: tortillas, the rest of the meat mixture, another 1/3 of cheese, and more salsa.
- Finish with another layer of tortillas, remaining salsa, and the rest of the cheese on top.
Covering with foil keeps it moist while baking, but removing it for the last stretch helps achieve that beautiful, bubbly cheese!
How to Make Mexican Lasagna?
Ingredients You’ll Need:
For the Lasagna:
- 12 corn tortillas
- 1 lb ground beef or turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 packet taco seasoning (or homemade seasoning)
- 1 cup salsa
- 1/2 cup sour cream
For Garnish:
- 1/4 cup fresh cilantro, chopped
- 1/2 cup green onions, chopped
- Salt and pepper to taste
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 35-40 minutes for baking. Altogether, you can expect to spend around 1 hour preparing this delicious Mexican lasagna. It’s a perfect dish for sharing with family and friends!
Step-by-Step Instructions:
1. Cook the Meat:
Start by preheating your oven to 375°F (190°C). Then, in a large skillet over medium heat, brown the ground beef or turkey. Cook it until it’s fully browned, and then drain any excess fat to keep the dish from being too greasy.
2. Add the Flavor:
Next, stir in the taco seasoning, black beans, corn, and diced tomatoes with green chilies. Make sure everything is combined well, and let it simmer for about 5 minutes. This will help all the flavors mix together beautifully!
3. Layer the Ingredients:
Now we get to the fun part—layering your lasagna! Pour a thin layer of salsa at the bottom of a greased 9×13 inch baking dish. Place 4 corn tortillas over the salsa, and then spread half of the meat mixture on top of them. Sprinkle 1/3 of the shredded cheese over the meat, and add another layer of salsa.
4. Repeat the Layers:
Keep building your layers! Place another 4 corn tortillas over the salsa, then add the remaining meat mixture, another 1/3 of the cheese, and more salsa on top. Then add the final layer by placing the last 4 tortillas over everything, pouring the remaining salsa, and sprinkling the last of the cheese. Top it off with dollops of sour cream for a creamy finish.
5. Bake and Serve:
Cover the baking dish with aluminum foil and pop it in the preheated oven for 25 minutes. After that time, take off the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown. Once done, let the lasagna cool for a few minutes, then cut it into squares. Finish off by garnishing with fresh cilantro and green onions before serving. Enjoy this delicious dish!
Can I Use Flour Tortillas Instead of Corn Tortillas?
Yes, you can definitely use flour tortillas if you prefer! Keep in mind that flour tortillas may become a bit softer than corn tortillas as they bake, but they will still taste delicious. Just make sure they are warmed slightly before layering to prevent tearing.
Can I Make This Mexican Lasagna Vegetarian?
Absolutely! You can replace the ground beef or turkey with a mix of sautéed vegetables like bell peppers, zucchini, and mushrooms, or use more beans for added protein. You might also want to add some extra spices to boost the flavors!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place pieces in the microwave or an oven set to 350°F (175°C) until warmed through, adding a little salsa on top if desired to keep it moist.
Can I Freeze Mexico Lasagna?
Yes, you can freeze this lasagna! Cover it tightly with plastic wrap and aluminum foil before placing it in the freezer. It will keep well for up to 2 months. To reheat, thaw it in the fridge overnight and then bake at 350°F (175°C) until heated through.
