This Mexican Lasagna combines layers of tasty tortillas, spicy beans, and cheesy goodness for a fun twist on a classic dish. It’s like a party in your mouth!
I love how easy it is to whip up. Just stack the ingredients, bake, and enjoy! Perfect for any weeknight dinner or a fiesta with friends. 🎉
Key Ingredients & Substitutions
Corn Tortillas: These are essential for the lasagna’s structure. They offer a unique flavor and texture. If you can’t find corn tortillas, feel free to use flour tortillas instead, though it will change the flavor slightly.
Ground Beef or Turkey: I often use ground turkey for a leaner option. However, beef gives a richer flavor. You could also use plant-based meat for a vegetarian version or even lentils if you’re looking for a healthier alternative.
Black Beans: These add protein and fiber. If you’re not a fan of black beans, pinto beans or kidney beans are good substitutes. Canned beans make this dish super easy, but if you have dried beans, go ahead and use those (just make sure to soak and cook them first).
Taco Seasoning: A convenient way to spice things up! You can make your own with chili powder, cumin, garlic powder, and paprika if you prefer no additives. This lets you control the spice level, which is great for families with kids.
Cheese: I love a mix of cheddar and Monterey Jack for creaminess and flavor. If you’re looking for alternatives, pepper jack adds a nice kick or try a vegan cheese if you want a dairy-free option.
How Do I Layer for the Best Flavor and Texture?
Layering is key in this dish to create distinct flavors and textures. Here’s how to do it:
- Start with salsa on the bottom – this helps keep the tortillas from sticking.
- Add 3 tortillas next, overlapping them for a solid base.
- Follow with the meat mixture, sour cream, and cheese. It’s best to alternate these elements for even flavor distribution.
- Repeat the layers as specified, ending with tortillas for a nice top layer.
- Don’t forget to cover the dish with foil when you first bake it to retain moisture.
Letting the lasagna rest before serving helps everything stick together, so be patient! Enjoy the colorful layers and aromas that come from this simple, satisfying dish.
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 (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup corn (frozen or canned)
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- 1 cup salsa
- 1/2 cup sour cream
For the Garnish:
- 1/4 cup fresh cilantro, chopped
- 1 tomato, diced
- Green onions, sliced (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 50-60 minutes to cook. It includes baking time to help the flavors blend beautifully. You’ll be enjoying your delicious Mexican Lasagna in about an hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat and Cook the Meat:
Start by preheating your oven to 375°F (190°C). In a large skillet over medium heat, add the ground beef or turkey. Cook it until it’s fully browned, stirring occasionally. Once fully cooked, drain any excess fat from the skillet so your lasagna doesn’t get greasy.
2. Mix in the Good Stuff:
Now, stir in the black beans, diced tomatoes with green chilies, taco seasoning, and corn. Cook this mixture for about 5 minutes, stirring occasionally, until everything is nicely heated. This will be the flavorful filling for your lasagna.
3. Build Your Lasagna Layers:
Grab a 9×13 inch baking dish and spread a thin layer of salsa on the bottom. Then, lay 3 corn tortillas over the salsa. Spoon half of the meat mixture over the tortillas, followed by half of the sour cream. Top this layer with 1 cup of the shredded cheese.
4. Repeat the Layers:
Now, add another layer. Place 3 more tortillas over the cheese, then add the remaining meat mixture, half of the remaining sour cream, and another cup of shredded cheese. It’s time to load it up with deliciousness!
5. Finish It Off:
For the final layer, place the last 3 tortillas on top. Spread the remaining salsa over these tortillas and sprinkle the rest of the cheese on top. This will create a yummy, cheesy crust!
6. Bake the Lasagna:
Cover the baking dish with aluminum foil and bake it in the preheated oven for 25 minutes. After that, carefully remove the foil and bake for another 15-20 minutes, until the cheese is bubbly and golden brown. Your kitchen will smell amazing!
7. Garnish and Serve:
Once done, take the lasagna out of the oven and let it cool for a few minutes before slicing. Garnish each slice with chopped cilantro, diced tomatoes, and sliced green onions, if you like. Serve it warm and enjoy your delicious homemade Mexican Lasagna!
Can I Use Tortilla Chips Instead of Corn Tortillas?
While you can use tortilla chips for a crunchy twist, the texture will be different. If you choose this route, layer the chips lightly and be cautious not to overbake as they can burn easily. You might also want to reduce baking time to keep them crispy!
Can I Make This Lasagna Vegetarian?
Absolutely! Simply replace the ground beef or turkey with more black beans, veggie crumbles, or even sautéed vegetables like zucchini or mushrooms. You’ll still get a hearty and delicious dish without the meat!
How to Store Leftovers
Store any leftover Mexican lasagna in an airtight container in the fridge for up to 3-4 days. To reheat, simply slice and warm in the oven at 350°F (175°C) for about 15 minutes or in the microwave until heated through.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use Greek yogurt for a healthier option. It provides a similar creaminess and tanginess. Alternatively, try cream cheese blended with a bit of milk to achieve a similar consistency!
