This Mexican Lasagna is a fun twist on a classic! With layers of tortillas, seasoned beef, cheese, and zesty salsa, it’s a fiesta on your plate!
Plus, who doesn’t love melty cheese? I usually make a double batch because leftovers disappear faster than you think—trust me on this! 🎉
Key Ingredients & Substitutions
Corn Tortillas: These bring a lovely texture to the lasagna. You can also use flour tortillas if you prefer a different flavor, or even swap in whole wheat tortillas for a healthier option.
Ground Beef or Turkey: I often opt for ground turkey for a lighter dish, but you can also use ground chicken or plant-based meat for a vegetarian version. Just adjust the seasoning a bit to enhance flavor!
Black Beans: Packed with protein, they add a nice creaminess. If you’re short on beans, try kidney beans or pinto beans as substitutes. Canned beans are convenient, but cooking your own brings a deeper taste.
Diced Tomatoes with Green Chiles: This adds a wonderful kick! You can substitute them with regular diced tomatoes plus a bit of jalapeño for heat if you prefer more control over heat levels.
Cheese: A mix of Cheddar and Monterey Jack is my favorite. Feel free to use any melting cheese like pepper jack for extra spice or even a vegan cheese alternative if you want to avoid dairy.
How Do I Prevent My Lasagna from Getting Soggy?
A common worry with layering is ending up with a soggy dish. To avoid this, be sure to drain canned ingredients well, especially the black beans and diced tomatoes, to remove excess moisture. Here are some quick tips:
- Try to use fresh or frozen corn instead of canned, as it holds less moisture.
- Layer your tortillas carefully and ensure each one is well-covered with the meat mixture—it helps absorb liquid without getting too soggy.
- Let the lasagna rest after baking; this allows the layers to firm up and makes for easier serving.
How to Make Mexican Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 12 corn tortillas
- 1 pound ground beef or turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup corn (fresh, frozen, or canned)
- 1 packet taco seasoning (about 1 oz)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
For Garnishing:
- 1 cup sour cream (optional)
- 1/4 cup fresh cilantro, chopped
- Sliced tomatoes for garnish
- Green onions for garnish
How Much Time Will You Need?
This delicious Mexican lasagna will take you about 15 minutes to prep and 40 minutes to cook, for a total of around 55 minutes. It’s a wonderful dish that’s perfect for impressing friends and family!
Step-by-Step Instructions:
1. Prepping the Oven and Skillet:
First things first, preheat your oven to 375°F (190°C). While the oven heats up, grab a large skillet and pour in about a tablespoon of olive oil. Heat this over medium heat, then toss in the diced onion and minced garlic. Sauté them for 3-5 minutes until they are softened and aromatic—this is where the magic begins!
2. Cooking the Meat Mixture:
Next, add the ground beef or turkey to your skillet and cook it until it’s nicely browned. Once that’s done, drain any excess fat to keep it lean. Now it’s time to mix in the black beans, diced tomatoes (including all the juices), corn, and that zesty taco seasoning. Stir it all together and let it cook for another 5 minutes, seasoning with salt and pepper to taste. Yummy!
3. Layering the Lasagna:
Grab a baking dish and start with a thin layer of your savory meat mixture spread on the bottom. Next, lay down 3 tortillas, overlapping them slightly. Now, add another layer of the meat mixture over the tortillas, followed by a sprinkle of shredded cheese. Keep repeating these layers until you’ve used up all your ingredients—remember to finish with cheese on top for that deliciously melty finish!
4. Baking to Perfection:
Cover your baking dish with aluminum foil and place it in the preheated oven. Bake it for 25 minutes. Then, carefully remove the foil and let it bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. The aroma will be irresistible!
5. Serve and Enjoy:
Once it’s done, pull the lasagna out of the oven and let it sit for about 10 minutes to set. This makes it easier to cut into portions. When you’re ready to serve, add dollops of sour cream, fresh cilantro, and top with sliced tomatoes and green onions if you like. Enjoy this delightful Mexican lasagna with your loved ones!
Can I Substitute Ground Beef with Another Protein?
Absolutely! You can use ground turkey, chicken, or even plant-based meat alternatives for a vegetarian option. Just be sure to cook it thoroughly and adjust the seasoning as needed for taste.
What Can I Use Instead of Corn Tortillas?
If you don’t have corn tortillas, flour tortillas work great as a substitute. You can also try using zucchini slices for a low-carb version, but keep in mind this will alter the texture and flavor of the dish.
How Do I Store Leftover Mexican Lasagna?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in the microwave or place it back in the oven at 350°F (175°C) until heated through. You might want to add a splash of water to keep it moist!
Can I Make This Lasagna Ahead of Time?
Yes, you can assemble the lasagna up to a day in advance! Just cover it tightly with foil and keep it in the fridge. When you’re ready to bake, add a few extra minutes to the cooking time to ensure it heats through completely.
