This Mexican Lasagna is a fun twist on the classic dish! It layers tortillas with spicy ground meat, tasty beans, and cheesy goodness. It’s like a fiesta on a plate!
You can serve it with a side of avocado or sour cream for an extra zing. Who can resist cheesy layers with a kick? Perfect for family nights or casual get-togethers! 🎉
Key Ingredients & Substitutions
Corn Tortillas: These are essential for the lasagna’s layers. If you don’t have corn tortillas, you can use flour tortillas or even lasagna noodles. Just make sure they fit properly in your baking dish!
Ground Beef or Turkey: I like using ground turkey for a lighter option, but ground beef gives a richer flavor. For a vegetarian twist, try using lentils or additional beans instead!
Black Beans: These add fiber and protein. If you’re not a fan, pinto or kidney beans work well, too. You can also skip the beans for a meatier dish.
Cheese: Cheddar is a classic choice, but Monterey Jack adds a nice creaminess. If you’re looking for a lower-fat option, consider using reduced-fat cheese or nutritional yeast for a dairy-free version.
Sour Cream: This gives a nice creamy texture. Greek yogurt is a fantastic substitute if you want a healthier option. Just remember it will be a bit tangier!
How Do You Get the Layers to Hold Together Perfectly?
Layering is key to a good lasagna. Start by spreading a thin layer of the meat mixture on the bottom of your baking dish. This helps keep the tortillas from sticking. Use enough filling but avoid overstuffing your layers.
- After your first layer, overlap the tortillas slightly to cover all the filling.
- Spread sour cream evenly to create a nice creaminess throughout.
- When adding cheese, sprinkle it generously for a melty top that ties everything together.
Let it rest for 10 minutes after baking; it firms up nicely, making slicing easier!
How to Make Mexican Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 9 to 12 corn tortillas
- 1 pound ground beef or turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 1 packet taco seasoning
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup sour cream
- 1 cup corn (frozen or canned)
For Garnish:
- 1/2 cup green onions, chopped
- 1/2 cup fresh cilantro, chopped
- Salt and pepper to taste
- Optional: diced tomatoes for topping
How Much Time Will You Need?
This delicious Mexican lasagna will take about 15 minutes to prepare and around 35-40 minutes in the oven. In total, you’re looking at about an hour from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Prepare the Oven and Meat:
First, preheat your oven to 350°F (175°C). While the oven is heating up, grab a large skillet and cook the ground beef or turkey over medium heat until it’s nicely browned. Make sure to drain any excess fat to keep your dish nice and light!
2. Mix in the Veggies:
Next, add the black beans, diced tomatoes with green chilies, tomato sauce, taco seasoning, corn, salt, and pepper to the skillet. Stir everything together well and let it simmer for about 5 minutes. This will allow all those delicious flavors to meld together.
3. Start Layering:
Now it’s time to assemble your lasagna! In a 9×13 inch baking dish, spread a thin layer of the meat and bean mixture on the bottom. Then, layer the corn tortillas on top, overlapping them slightly to cover the mixture completely.
4. Add the Cream and Cheese:
Spread a layer of sour cream over the tortillas, making it as generous as you like. Next, sprinkle a good amount of shredded cheese on top. Repeat the layers, starting again with the meat mixture, then tortillas, sour cream, and cheese until you’ve used up all your ingredients. Make sure to finish with a layer of cheese on top!
5. Bake It Up:
Cover the baking dish with foil to keep all the moisture in and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes. You’ll want to watch for the cheese to become bubbly and golden.
6. Let It Rest and Garnish:
Once baked, take the lasagna out of the oven and let it sit for about 10 minutes. This will help it hold its shape when you slice it. Finally, garnish with chopped green onions, cilantro, and diced tomatoes if you like, before serving. Enjoy your tasty creation!
Can I Use Flour Tortillas Instead of Corn Tortillas?
Yes, you can substitute flour tortillas for corn tortillas if you prefer! Just keep in mind that flour tortillas can become softer as they absorb moisture, so they’ll create a slightly different texture. Make sure to layer them securely to avoid any spills!
Can I Make This Lasagna Vegetarian?
Absolutely! To make it vegetarian, simply omit the ground beef or turkey and increase the amount of black beans or add other veggies like bell peppers, zucchini, or mushrooms. You can also add some additional spices for flavor!
How Do I Store Leftovers?
Store any leftover Mexican lasagna in an airtight container in the fridge for up to 3-4 days. To reheat, place individual portions in the microwave or warm it up in the oven at 350°F (175°C) until heated through. Consider adding a little extra cheese on top before reheating for a melty finish!
Can I Freeze This Mexican Lasagna?
Yes, this lasagna freezes quite well! Assemble the lasagna but don’t bake it. Cover it tightly with foil or plastic wrap and freeze for up to 3 months. When ready to cook, thaw it in the fridge overnight and then bake as instructed. It’ll make for an easy dinner on a busy night!
