Mexican Lasagna
Mexican Lasagna is a layered casserole with seasoned ground beef, black beans, corn, tomatoes, and melted cheese baked between corn tortillas. It's an easy, family-friendly dinner that's ready in under an hour.
Servings: 6 servings
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning (homemade or store bought)
- 15 ounces canned corn drained
- 14 ounces canned fire-roasted tomatoes drained
- 15 ounces canned black beans drained and rinsed
- 1/2 cup salsa divided
- 15 corn tortillas
- 2 1/2 cups shredded cheddar cheese freshly grated off the block
- Sour cream for garnish
- Sliced green onion for garnish
Instructions
- Preheat oven to 350 degrees F.
- Heat a large skillet over medium heat. Add ground beef and cook until browned and no longer pink, breaking it into small crumbles as it cooks. Do not drain.
- Stir in taco seasoning until the beef is evenly coated. Add drained corn, drained tomatoes, drained black beans, and 1/4 cup salsa. Stir to combine and set aside.
- Spread 2 tablespoons of salsa across the bottom of a 9x13 inch baking dish.
- Arrange 5 corn tortillas over the salsa (4 whole and 1 cut in half to fill gaps). Spread half the beef mixture over the tortillas and sprinkle with 1 cup of cheese.
- Repeat with 5 more tortillas, the remaining beef mixture, and 1 cup of cheese.
- Top with a final layer of 5 tortillas. Spread the remaining 2 tablespoons of salsa over the tortillas and sprinkle with the remaining 1/2 cup of cheese.
- Bake uncovered for 30 minutes, or until the cheese is melted and the edges are bubbling.
- Let rest for 10 minutes before slicing. This helps the layers set so slices hold together. Cut into 6-8 pieces and serve topped with sour cream and sliced green onions.
Notes
Cooking Tips:
- Drain all canned ingredients well. Excess liquid is the #1 cause of a watery casserole. Press corn, beans, and tomatoes with paper towels if needed.
- Don't drain the beef. The rendered fat keeps the filling moist, and the tortillas and beans absorb it as the casserole bakes.
- Freshly shredded cheese off the block melts much better than pre-shredded, which is coated in anti-caking agents.
- Let it rest a full 10 minutes after baking so the layers set up and slices hold together.
- Corn tortillas hold their shape best, but flour tortillas work if you prefer a softer texture.
- Use mild salsa for a kid-friendly version, or go with medium/hot and add diced jalapeños for more heat.
- Ground turkey, shredded chicken (rotisserie works great), or double the beans for a meatless version.
- Pinto beans or refried beans work well in place of black beans.
- Make ahead: Assemble and refrigerate up to 24 hours before baking. Let it sit out while the oven preheats.
- Freezing: Assemble unbaked, wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Leftovers: Refrigerate in an airtight container for 3-4 days. Reheat slices in the microwave, or cover a full pan with foil and bake at 350°F until warmed through.
Nutrition
Calories: 659kcal | Carbohydrates: 54g | Protein: 34g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 1074mg | Potassium: 727mg | Fiber: 10g | Sugar: 3g | Vitamin A: 920IU | Vitamin C: 5mg | Calcium: 457mg | Iron: 4.6mg
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