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Mexican Lasagna Recipe

This Mexican Lasagna recipe

This Mexican Lasagna recipe creates a delicious fusion dish that combines the layered comfort of traditional lasagna with bold Mexican flavors. Using flour tortillas instead of pasta, this recipe layers seasoned ground beef, black beans, cheese, and salsa to create a crowd-pleasing meal that's perfect for family dinners, potlucks, or meal prep. The dish is easier to make than traditional lasagna while delivering maximum flavor impact.
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Equipment

  • 9x13 inch baking dish
  • Large skillet or sauté pan
  • Mixing bowls (medium and large)
  • Measuring cups and spoons
  • - Wooden spoon or spatula
  • Aluminum foil
  • Sharp knife
  • Cutting board
  • - Can opener
  • - Cheese grater (if using block cheese)

Ingredients
  

  • For the Meat Layer:
  • 1 lb ground beef 80/20 blend
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 packet 1 oz taco seasoning
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes, drained
  • 1/2 cup water
  • For the Cheese Layer:
  • 16 oz sour cream
  • 1 large egg
  • 2 cups shredded Mexican cheese blend divided
  • 1/4 cup fresh cilantro chopped
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • For Assembly:
  • 8-10 large flour tortillas 10-inch
  • 1 cup salsa medium or mild
  • 1 cup shredded cheddar cheese
  • 1/2 cup green onions chopped
  • 1 can 4 oz diced green chiles

Instructions
 

  • Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
  • Cook the Meat: In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is softened, about 6-8 minutes. Add minced garlic and cook for another minute until fragrant.
  • Season the Meat: Drain excess fat from the skillet. Add taco seasoning, black beans, diced tomatoes, and water. Stir to combine and simmer for 5-7 minutes until the mixture thickens slightly. Remove from heat and set aside.
  • Prepare Cheese Mixture: In a medium bowl, combine sour cream, egg, 1 cup of Mexican cheese blend, cilantro, cumin, and chili powder. Mix until well combined and smooth.
  • First Layer: Spread a thin layer of salsa on the bottom of the prepared baking dish. Place 2-3 tortillas over the salsa, overlapping slightly and trimming to fit if necessary.
  • Add Meat Layer: Spread half of the meat mixture over the tortillas, followed by half of the cheese mixture. Sprinkle with diced green chiles.
  • Second Layer: Add another layer of tortillas, then the remaining meat mixture, and the remaining cheese mixture.
  • Final Layer: Top with the final layer of tortillas. Spread the remaining salsa over the top, then sprinkle with the remaining Mexican cheese blend and cheddar cheese.
  • Bake: Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until the cheese is melted and bubbly, and the edges are lightly golden.
  • Rest and Serve: Let the Mexican Lasagna rest for 10-15 minutes before cutting. Garnish with chopped green onions and serve hot.

Notes

Tortilla Selection: Use large, soft flour tortillas for best results. Corn tortillas can be substituted but may break more easily during assembly.
Cheese Variations: Feel free to experiment with different cheese combinations. Monterey Jack, Colby, or pepper jack all work well.
Spice Level: Adjust the heat level by choosing mild, medium, or hot salsa and adding jalapeños or hot sauce to taste.
Vegetarian Option: Replace ground beef with extra black beans, pinto beans, or a meat substitute for a vegetarian version.