Description
This Mexican Lasagna is a delicious and hearty twist on traditional lasagna, layering tortillas with a savory mix of spicy ground beef, beans, corn, and melted cheese. It's a family-friendly dinner option bursting with bold Mexican flavors and gooey, melted cheese, perfect for weeknights or potlucks.
Ingredients
Meat Mixture
- 1 lb (≈ 500 g) ground beef or chicken
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 can (15 oz / 400 g) black or kidney beans, drained and rinsed
- 1 can (15 oz / 400 g) corn kernels, drained
- 1 can (15 oz / 400 g) tomato sauce or enchilada sauce
- 1–1½ cups salsa (mild or spicy)
- 1 tsp ground cumin
- 1 tsp chili powder (adjust to taste)
- ½ tsp dried oregano
- Salt and black pepper, to taste
Assembly
- 8–10 flour or corn tortillas (or use lasagna noodles if preferred)
- 2 cups shredded cheese (Cheddar, Mozzarella, or a mix)
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C) to prepare for baking the lasagna.
- Sauté vegetables: In a large skillet, cook the finely chopped onion, minced garlic, and diced bell pepper over medium heat until they become soft and fragrant.
- Cook the meat: Add the ground beef or chicken to the skillet and cook until browned, stirring occasionally. Drain any excess fat to keep the dish from becoming greasy.
- Add beans and seasonings: Stir in the rinsed beans, drained corn kernels, tomato or enchilada sauce, salsa, ground cumin, chili powder, dried oregano, salt, and pepper. Let the mixture simmer gently for 5–7 minutes to combine the flavors.
- Layer the lasagna: In a 9×13 inch (23×33 cm) baking dish, start layering with tortillas, then spread a portion of the meat mixture and sprinkle shredded cheese on top. Repeat this layering process 3–4 times, ending with a final layer of tortillas topped with a generous amount of cheese.
- Bake covered: Cover the baking dish with foil and bake in the preheated oven for 25–30 minutes to heat through and melt the cheese.
- Bake uncovered: Remove the foil and continue baking for another 5–10 minutes until the cheese on top is golden brown and bubbling.
- Rest and serve: Allow the Mexican lasagna to rest for 5 minutes before slicing. Serve warm with optional sour cream, avocado slices, and fresh cilantro to complement the bold Mexican flavors.
Notes
- Vegetarian option: Substitute meat with mushrooms or extra beans and corn for a meatless version.
- For spiciness, add jalapeños or increase chili powder according to taste.
- Use a blend of cheddar, mozzarella, and Monterey Jack cheese for extra cheesiness.
- Opt for whole wheat or low-carb tortillas for a lighter version.
- Enhance flavor by serving with a drizzle of enchilada sauce or salsa verde on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
