Mexican Lasagna
This flavorful Mexican Lasagna layers tortillas with a savory mixture of seasoned ground beef, black beans, and cheese, creating a delicious twist on traditional lasagna. It's perfect for a family dinner or meal prep!
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 9x13-inch baking dish
- 1 wooden spoon
- 1 aluminum foil
- 1 oven
Ingredients
- 1 pound ground beef
- 1 can (15 oz) black beans drained and rinsed
- 1 can (16 oz) diced tomatoes
- 1 packet (1 oz) taco seasoning
- 12 small corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 cup salsa
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add the black beans, diced tomatoes, and taco seasoning to the skillet. Stir well and simmer for 5 minutes.
- In a mixing bowl, combine the sour cream and salsa. Set aside.
- In a 9x13-inch baking dish, spread a thin layer of the salsa mixture on the bottom.
- Place 4 tortillas over the salsa mixture, overlapping slightly.
- Spread half of the beef mixture over the tortillas, followed by a third of the cheddar cheese.
- Add another layer of 4 tortillas, then half of the salsa mixture, the remaining beef mixture, and another third of the cheddar cheese.
- Top with the last 4 tortillas and the remaining salsa mixture, finishing with the last third of the cheddar cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for 5 minutes before slicing. Garnish with fresh cilantro if desired.
Notes
You can substitute ground turkey for a leaner option.
Feel free to add sliced jalapeños for extra heat or swap out beans for your favorite variety.
This dish can be prepared ahead of time and stored in the refrigerator before baking. Adjust cooking time if baking from cold.