Description
This Mexican Lasagna is a hearty and flavorful layered casserole featuring seasoned ground beef, black beans, fire-roasted tomatoes, corn tortillas, and a blend of melted Monterey jack and cheddar cheeses. Baked to perfection and garnished with fresh tomatoes and green onions, it makes a comforting and crowd-pleasing main dish perfect for family meals or gatherings.
Ingredients
Scale
Meat Mixture
- 1 lb. ground beef
- 1 medium yellow onion diced
- 2 tsp minced garlic (2 cloves)
- 1/4 cup taco seasoning (2 packets)
- 1/2 cup water
- 1 14.5 oz. can fire-roasted diced tomatoes undrained
- 1 4 oz. can green chilis
- 1 15 oz. can black beans drained and rinsed
Assembly
- 18 corn tortillas
- 6 cups shredded cheese blend of Monterey jack and cheddar
Garnishes & Serving
- 1 medium tomato diced (for garnish)
- 1 bunch green onions sliced (for garnish)
- Sour cream (for serving)
Instructions
- Preheat and prepare baking dish: Preheat the oven to 350°F. Lightly coat a 9×13-inch casserole dish with non-stick cooking spray and set aside.
- Cook beef and onions: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is thoroughly browned and the onion is tender. Drain any excess fat if necessary.
- Add garlic: Add the minced garlic and continue to sauté for another 1-2 minutes until the garlic is fragrant.
- Season mixture: Sprinkle in the taco seasoning and pour in the water. Stir well and let the mixture simmer for a few minutes to allow flavors to meld.
- Incorporate tomatoes, chilis, and beans: Stir in the fire-roasted diced tomatoes with juice, green chilis, and black beans. Cook until heated through, then taste and adjust seasoning if needed.
- Layer the lasagna: Arrange 6 corn tortillas on the bottom of the prepared baking dish, overlapping slightly to cover the surface. Spread one-third of the meat mixture over the tortillas, then sprinkle 2 cups of shredded cheese on top. Repeat layering two more times, ending with cheese on top.
- Bake covered: Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes until bubbly and cheese is melted.
- Garnish and rest: Remove from oven, sprinkle diced tomatoes and sliced green onions on top. Let the lasagna rest for 10 minutes before slicing.
- Serve: Cut into squares and serve with a spoonful of sour cream on the side.
Notes
- For added heat, use spicy taco seasoning or add chopped jalapeños.
- Use corn tortillas for gluten-free option, and ensure taco seasoning is gluten free if needed.
- To save time, prepare the meat mixture a day in advance and assemble when ready to bake.
- Leftovers reheat well in the microwave or oven.
- Feel free to substitute ground turkey or chicken for a leaner option.
- Add extra veggies like corn or bell peppers to the meat mixture for more texture.
