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Mexican Lasagna with Tortillas Recipe

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4 from 22 reviews

This Mexican Lasagna with Tortillas is a delightful fusion dish that layers seasoned ground beef, sautéed vegetables, corn tortillas, black beans, and cheddar cheese, baked to perfection. Easy to prepare and full of bold flavors, it makes a perfect weeknight dinner that combines the ease of a classic lasagna with a vibrant Mexican twist.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Vegetables and Aromatics

  • 1 tablespoon avocado oil
  • 1 bell pepper, seeded and finely diced
  • 1 jalapeño pepper, seeded and finely diced
  • 1 medium onion, finely diced
  • 2 garlic cloves, finely minced

Meat and Sauces

  • 1 ½ pounds ground beef (85/15 or 90/10)
  • 1 (15-ounce) can crushed tomatoes
  • 3 tablespoons taco seasoning

Lasagna Layers

  • 12 corn tortillas
  • 1 (15.25-ounce) can corn, drained
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 2 cups shredded cheddar cheese

Optional Garnish

  • Chopped cilantro

Instructions

  1. Prep the oven and vegetables: Preheat the oven to 350°F. In a large skillet over medium heat, heat the avocado oil. Add the diced bell pepper, jalapeño, and onion, sautéing for 5-7 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  2. Cook the ground beef: Push the cooked vegetables to one side of the skillet. Add the ground beef to the other side and cook, crumbling with a potato masher, for 7-8 minutes until no longer pink.
  3. Add tomatoes and seasoning: Pour in the crushed tomatoes and taco seasoning. Stir to combine well, reduce heat to low, and simmer for 10 minutes, stirring occasionally, to allow flavors to meld.
  4. Prepare the baking dish: Spray a 9 x 13-inch baking dish with nonstick cooking spray. Begin assembling the lasagna by spreading one-third of the meat mixture evenly on the bottom.
  5. Layer the tortillas and fillings: Place 6 corn tortillas on top of the meat layer, followed by another one-third of the meat mixture. Evenly distribute half of the corn, half of the black beans, and 1 cup of shredded cheddar cheese over the mixture. Repeat the layering process with the remaining tortillas, meat, corn, beans, and cheese.
  6. Bake the lasagna: Cover the baking dish tightly with aluminum foil and bake for 30 minutes at 350°F. Remove the foil and bake an additional 5 minutes, or until the cheese is bubbly and slightly browned on top.
  7. Serve: Remove from the oven and garnish with chopped cilantro if desired. Serve warm and enjoy your hearty Mexican lasagna.

Notes

  • For a milder dish, remove the seeds from the jalapeño before dicing.
  • Use reduced-fat cheddar cheese to lower the fat content.
  • You can substitute ground turkey or chicken for the beef for a leaner protein option.
  • If you prefer a spicier flavor, add an extra jalapeño or a dash of cayenne pepper to the meat mixture.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://flavorhug.com/mexican-lasagna-with-tortillas-recipe/