Mexican Lasagna is a fun twist on the classic dish! It layers tortillas, spicy ground beef, zesty salsa, and gooey cheese for a tasty meal that everyone loves.
I enjoy making this meal because it’s easy to assemble and packed with flavors. Plus, it’s perfect for feeding a crowd or enjoying leftovers the next day—yum!
Key Ingredients & Substitutions
Corn Tortillas: Essential for the layers in this lasagna, corn tortillas give a great flavor and texture. If you can’t find them, you could use flour tortillas, but the taste will be a bit different. I really enjoy the authentic touch that corn adds!
Ground Beef or Turkey: Both options work well, but I often choose ground turkey as it’s leaner. If you’re looking for a vegetarian option, try using lentils or crumbled tofu seasoned with taco spices for a meatless twist.
Black Beans: These add protein and fiber, making the dish hearty. If you’re not a fan of black beans, pinto beans or kidney beans can work too. Just remember to rinse and drain any canned beans before using!
Cheese: A mix of cheddar and Monterey Jack gives a nice melt. If you’re looking for a lighter option, reduced-fat cheese can also be used, or even a dairy-free alternative if you’re avoiding cheese entirely!
Salsa: This brings lots of flavor to the dish. Use your favorite brand or make your own for a fresher taste. If you prefer milder flavors, choose a medium or mild salsa.
How Do I Make Sure My Lasagna Layers Hold Together?
Building layers can be tricky, so here are some helpful tips! Use enough salsa at the bottom to prevent sticking, and don’t skimp on the layers between the tortillas. The key is to thoroughly mix the filling ingredients and spread them evenly.
- Always start with salsa at the bottom for moisture.
- Overlap the tortillas slightly to cover the whole base.
- Press down gently on each layer as you build to compact everything.
- Covering with foil while baking helps everything meld together; remove it in the final minutes to crisp up the cheese.
Let the lasagna cool for a few minutes before serving—this helps it set up nicely and makes slicing easier!
How to Make Mexican Lasagna?
Ingredients You’ll Need:
For the Lasagna:
- 12 corn tortillas
- 1 lb ground beef or turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup corn (fresh, frozen, or canned)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp taco seasoning
- 1 cup salsa
For Garnish:
- Fresh cilantro, chopped
- 1 large tomato, diced
- Salt and pepper to taste
- Olive oil for cooking
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and 45 minutes to bake, for a total of about 1 hour. It’s a relatively quick dish to make, perfect for a busy weeknight dinner or a gathering!
Step-by-Step Instructions:
1. Prepping the Oven and Skillet:
Start by preheating your oven to 350°F (175°C). While it’s heating, pour a tablespoon of olive oil into a skillet and place it over medium heat. Once the oil is hot, add the chopped onion and minced garlic. Sauté them until they are soft and fragrant, about 3-4 minutes.
2. Cooking the Meat:
Next, add the ground beef or turkey to the skillet. Cook it until it’s browned and no longer pink, breaking it up with a spatula as you go. If there’s any excess fat, drain it out. This keeps your lasagna from being too greasy!
3. Mixing in the Good Stuff:
Now it’s time to stir in the black beans, diced tomatoes with their juices, corn, taco seasoning, and a little salt and pepper. Let this mixture cook for about 5 more minutes, until everything is heated through and well combined.
4. Layering Your Lasagna:
Grab a baking dish and spread a thin layer of salsa on the bottom. Then add 4 corn tortillas over the salsa. Next, spread half of the meat mixture on top, followed by a sprinkle of about 1 cup of cheese. Repeat this layering (tortillas, remaining meat mixture, 1 cup of cheese) and then finish with a final layer of tortillas on top.
5. Cheese it Up and Bake:
Spread the remaining salsa over the top layer of tortillas and sprinkle on the last cup of cheese. Cover your baking dish with aluminum foil—this helps keep the dish moist while baking. Pop it in the oven and bake for 30 minutes. After that, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
6. Cool and Garnish:
Once your lasagna is done baking, let it cool for a few minutes before cutting into it. Serve it up with a garnish of diced tomatoes and chopped cilantro. Enjoy your delicious Mexican lasagna!
Can I Use Flour Tortillas Instead of Corn Tortillas?
Yes, you can use flour tortillas if you prefer! Just be aware that flour tortillas can become a bit softer when baked compared to corn tortillas. If you want a bit of crunch, you can lightly toast the flour tortillas in a dry pan before layering them in the lasagna.
Can I Make This Vegetarian?
Absolutely! You can substitute the ground beef or turkey with a mix of sautéed vegetables like bell peppers, zucchini, and mushrooms, or use more black beans for protein. Just ensure to enhance flavors with extra taco seasoning and spices!
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. For best results when reheating, warm it in the oven at 350°F (175°C) for about 15-20 minutes to keep the cheese melty and the tortillas nice and soft.
Can I Freeze This Lasagna?
Yes! You can freeze the assembled lasagna before baking. Just wrap the baking dish tightly with aluminum foil or plastic wrap. When you’re ready to bake, thaw in the refrigerator overnight and then bake as directed. It may need an extra 5-10 minutes of baking time if it’s still a bit cold.
