Mexican Lasagna Recipe

square image of a slice of mexican lasagna topped with sour cream and green onion on a plate

Layers of seasoned ground beef, black beans, corn, fire-roasted tomatoes, salsa, and melted cheddar between corn tortillas - taco night in one 9x13 pan.

Course Main Dish

Cuisine Tex-Mex

Prep Time 5

Cook Time 40

Resting Time 10

Total Time 55

Servings

Calories 462kcal

Author Julie Kotzbach

Equipment

Ingredients

1 pound lean ground beef (I use 90/10)
7 teaspoons taco seasoning (recipe below)
15 ounces canned corn drained
14.5 ounces canned fire-roasted tomatoes drained
15 ounces canned black beans drained & rinsed
¾ cup salsa divided
15 corn tortillas
2 ½ cups cheddar cheese shredded
sour cream for garnish
green onion thinly sliced, for garnish

Taco Seasoning

1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon red pepper flakes

Instructions

Preheat oven to 350 degrees F.
In a small bowl, stir together 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, ½ teaspoon paprika, ½ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon dried oregano, and ¼ teaspoon red pepper flakes. Set aside.
Place a large skillet over medium heat. Add 1 pound lean ground beef and cook until browned through, breaking up the meat as it cooks. Add the 7 teaspoons taco seasoning to the beef and stir until combined.
Add 15 ounces canned corn, 14.5 ounces canned fire-roasted tomatoes, 15 ounces canned black beans, and ¼ cup salsa to the taco meat and stir to combine. Set aside.
Place ¼ cup salsa into a 9-inch x 13-inch pan and spread to cover the bottom. Layer 5 corn tortillas (4 whole and one cut in half to fill in the gaps) over the salsa.
Add ½ of the taco meat mixture over the tortillas and then sprinkle with 1 cups cheddar cheese. Repeat the layers with 5 corn tortillas, the remaining taco meat, and 1 cups cheddar cheese.
Top with 5 corn tortillas, just like the previous layers. Spread the remaining ¼ cup salsa over the tortillas and sprinkle ½ cups cheddar cheese all over the top.
Bake for 30 minutes, or until the cheese is melted and the lasagna is bubbling.
Remove the baking dish from the oven and allow the lasagna to rest for 10 minutes. Cut into 8 slices, plate the lasagna, and top with a dollop of sour cream and some sliced green onion for garnish, if desired.

Notes

You can substitute one packet of store-bought taco seasoning if you prefer.
Use any red salsa you like - mild keeps it family-friendly, and medium or hot adds heat.
Drain the canned corn, tomatoes, and black beans well before adding them to the skillet. Extra liquid makes the filling watery.
Let the lasagna rest for the full 10 minutes before cutting. It makes a real difference in how cleanly it slices.

Nutrition