Description
Looking for a delicious dinner idea? Try this flavorful Mexican Lasagna Recipe today! Enjoy a tasty twist on a classic dish.
Ingredients
Scale
- 1 pound (450g) lean ground beef
- 1 medium onion, finely diced (about 1 cup)
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 packet (1.25 oz/35g) taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (15 oz/425g) corn kernels, drained
- 1 can (4 oz/113g) diced green chilies
- 8–10 (8-inch) flour tortillas
- 1 can (16 oz/450g) refried beans
- 3 cups (340g) shredded Mexican cheese blend
- 1 cup (240ml) red enchilada sauce
- 1/2 cup (120ml) salsa
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for serving)
- Sour cream (for serving)
Instructions
- Step 1: Prepare the Meat Mixture Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef, breaking it up with a wooden spoon, and cook until browned and no pink remains, about 5-7 minutes. Drain any excess fat if necessary.
- Step 2: Season the Filling Sprinkle the taco seasoning over the meat mixture and stir to combine. Pour in the undrained diced tomatoes, drained black beans, drained corn, and diced green chilies. Stir well and let the mixture simmer for 5 minutes, allowing the flavors to meld. Remove from heat and set aside.
- Step 3: Prepare the Baking Dish Spread 1/4 cup of the enchilada sauce evenly on the bottom of a 9×13-inch baking dish. This thin layer prevents sticking and adds flavor to the bottom tortillas. Make sure to cover the entire surface of the dish.
- Step 4: Create the First Layer Place 2-3 tortillas over the sauce, overlapping them slightly to completely cover the bottom of the dish. You may need to tear one tortilla to fill in any gaps. Spread half of the refried beans over the tortillas (tip: warming the refried beans slightly makes them easier to spread). Then add half of the meat mixture and sprinkle with 1 cup of the shredded cheese.
- Step 5: Build the Second Layer Pour 1/4 cup of enchilada sauce over the cheese layer. Add another layer of tortillas, followed by the remaining refried beans, meat mixture, and another cup of cheese. Top with one more layer of tortillas.
- Step 6: Finish and Bake Pour the remaining enchilada sauce and salsa over the top layer of tortillas, ensuring they’re completely covered to prevent drying out. Sprinkle the remaining cup of cheese on top. Cover the dish with aluminum foil (spray the underside with cooking spray to prevent sticking to the cheese). Bake covered for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden at the edges.
- Step 7: Garnish and Serve Let your Mexican Lasagna rest for 10-15 minutes before cutting. This helps the layers set for easier serving. Garnish with fresh chopped cilantro, sliced avocado, and dollops of sour cream just before serving for a pop of color and freshness.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg