Mexican Lasagna Recipe
This easy Mexican lasagna is made with layers of corn tortillas, seasoned ground beef, black beans, fire-roasted tomatoes, green chiles, and plenty of melted cheese. It's a hearty, family-friendly casserole that's perfect for an easy weeknight dinner or make-ahead meal.
Ingredients
- 1 pound ground beef
- 1 medium yellow onion diced
- 2 teaspoons minced garlic
- ¼ cup taco seasoning
- ½ cup water
- 14.5 oz. fire roasted diced tomatoes do not drain
- 4 oz. can green chiles
- 15 oz. can black beans drained and rinsed
- 18 small corn tortillas
- 6 cups shredded cheese Monterey Jack and cheddar cheese
- 1-2 tomatoes diced for garnish
- 1 green onion sliced for garnish
- Sour cream for serving
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 casserole dish with non-stick cooking spray and set aside.
- Cook 1 pound ground beef and 1 medium yellow onion in a large skillet over medium heat until the meat is browned and the onion softens.
- Add 2 teaspoons minced garlic to the skillet and sauté for 1-2 minutes longer.
- Add ¼ cup taco seasoning and ½ cup water and stir over medium heat until well combined.
- Stir in 14.5 oz. fire roasted diced tomatoes (juices included), 4 oz. can green chiles, and 15 oz. can black beans (drained and rinsed) into the meat mixture and heat through.
- Line the prepared baking dish with 6 corn tortillas, overlapping slightly to cover the bottom of the casserole dish.
- Spread ⅓ of the meat mixture over the tortillas. Sprinkle 2 cups of the cheese over the meat mixture.
- Continue layering with 6 corn tortillas, ⅓ of the meat mixture, and 2 cups of cheese for each of the remaining two layers.
- Cover with aluminum foil and bake for 30-40 minutes until casserole is bubbly and the cheese is fully melted.
- Garnish with diced tomatoes and green onion. Let the casserole sit for 10 minutes for easy slicing and serving.
- Serve with sour cream.
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Notes
If using ground beef that is not very lean, drain excess grease from the skillet before adding the taco seasoning and other ingredients.
Drain and rinse the black beans well, but do not drain the fire-roasted tomatoes. The tomato juices provide moisture for the tortillas as the lasagna bakes.
Corn tortillas hold their structure better than flour tortillas and give the casserole the best texture.
For the smoothest cheese melt, shred the cheese fresh from the block rather than using pre-shredded cheese.
I prefer serving refried beans on the side because they can make the tortilla layers softer. If you'd like to include them in the Mexican lasagna, spread a thin layer over the corn tortillas before layering on the meat mixture. For easier spreading, mix the refried beans with a little salsa.
Leftovers can be refrigerated for 3–4 days or frozen for up to 2 months.
Nutrition
Calories: 405kcal | Carbohydrates: 31g | Protein: 24g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 970mg | Potassium: 444mg | Fiber: 7g | Sugar: 3g | Vitamin A: 991IU | Vitamin C: 12mg | Calcium: 353mg | Iron: 3mg
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