Mexican Lasagna (Printable)

A Tex-Mex fusion layering tortillas with spicy beef, beans, corn, and cheese for a hearty baked dinner.

# What You Need:

→ Meats

01 - 1 lb ground beef

→ Vegetables & Beans

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (14 oz) black beans, drained and rinsed
06 - 1 can (5 oz) corn, drained
07 - 1 can (14 oz) diced tomatoes

→ Sauces & Seasonings

08 - 1 packet (1 oz) taco seasoning
09 - 1/2 tsp chili powder
10 - Salt and pepper, to taste

→ Tortillas & Cheese

11 - 8 medium flour tortillas
12 - 3 cups shredded Mexican cheese blend

→ Garnishes

13 - Fresh cilantro, chopped
14 - Sliced jalapeños
15 - Sour cream

# How to Make It:

01 - Preheat oven to 350°F.
02 - In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
03 - Add onion, garlic, and bell pepper to the skillet. Sauté for 3-4 minutes until vegetables soften.
04 - Stir in taco seasoning, chili powder, black beans, corn, and diced tomatoes. Simmer for 5 minutes. Season with salt and pepper to taste.
05 - Lightly grease a 9x13-inch baking dish. Place two tortillas on the bottom, tearing as needed to fit.
06 - Spread one-third of the meat mixture over the tortillas. Sprinkle with one-fourth of the cheese.
07 - Repeat layers twice more: tortillas, meat mixture, cheese. Top with a final layer of tortillas and remaining cheese.
08 - Cover loosely with foil and bake for 25 minutes.
09 - Remove foil and bake an additional 10 minutes, until cheese is bubbly and golden.
10 - Let rest for 5 minutes before slicing. Garnish with cilantro, jalapeños, and sour cream if desired.

# Expert Tips:

01 -
  • The tortillas soften into something between pasta and enchiladas, creating the most satisfying texture
  • Everything cooks in one pan before hitting the oven, meaning minimal cleanup and maximum flavor development
  • It feeds a crowd with zero stress and reheats beautifully for lunch the next day
02 -
  • The resting period is non-negotiable, otherwise the layers slide apart when you try to serve it
  • Tearing the tortillas to fit is actually better than cutting them with a knife, as the rough edges help the layers grip each other
03 -
  • Drain the beef thoroughly before adding vegetables, otherwise the dish gets greasy as it bakes
  • Use room temperature sour cream for garnish, cold sour cream firms up and does not spread as smoothly

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