This fun twist on lasagna layers tortillas, spicy beans, cheese, and salsa to create a colorful and tasty meal. It’s like a fiesta in every bite!
I love how easy it is to put together. Just stack, bake, and serve! Perfect for a family dinner or when friends come over. Who doesn’t love cheesy goodness? 🌮🧀
Key Ingredients & Substitutions
Corn Tortillas: These are the base of your lasagna, offering a unique texture compared to traditional pasta. If you’re gluten-free, look for gluten-free corn tortillas or even use zucchini slices.
Ground Beef or Turkey: I like ground turkey for a lighter version, but ground beef is classic. You can also use plant-based meat for a vegetarian option!
Black Beans: They add fiber and protein. If you’re out, kidney beans or pinto beans can work well too. Canned chickpeas also make a fun twist.
Diced Tomatoes: I recommend the ones with green chiles for extra flavor. If you can’t find them, regular diced tomatoes plus a pinch of crushed red pepper will do!
Cheese: Cheddar and Monterey Jack are a great combo. For a healthier option, use part-skim cheese or try pepper jack for some spice!
How Do You Layer Everything Without It Falling Apart?
Layering is key to a well-structured lasagna. Here’s how to do it right:
- Start with a thin layer of the meat mixture at the bottom. This prevents the tortillas from sticking.
- Make sure each layer has equal amounts of meat, tortillas, and cheese. Don’t overload a single layer!
- Spread the sour cream evenly; it helps keep everything moist.
This structure helps create a beautiful slice when serving. Allowing it to cool a bit after baking will also help set the layers!
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 (15 oz) diced tomatoes (with green chiles preferred)
- 1 packet taco seasoning
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1/2 cup green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 1 cup fresh tomato, diced (for garnish)
- 1 tablespoon olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This Mexican Lasagna will take you about 15 minutes to prepare and around 40 minutes to bake. So, in total, you’ll need about 55 minutes from start to finish. Perfect for a tasty meal any night of the week!
Step-by-Step Instructions:
1. Prepping Your Oven and Skillet:
Start by preheating your oven to 375°F (190°C). While that’s warming up, grab a large skillet and heat the olive oil over medium heat. When the oil is hot, add your ground beef or turkey to the skillet. Season it with some salt and pepper, cooking until it’s nicely browned, which should take about 5-7 minutes. Don’t forget to drain off any excess fat if you see any!
2. Making the Filling:
Once your meat is browned, stir in the taco seasoning, black beans, and diced tomatoes (with green chiles if you like a little spice!). Let everything simmer together for about 5 minutes until it’s all warmed through. This is where the flavors meld together beautifully!
3. Layering the Lasagna:
Now it’s time to build your lasagna! Take a baking dish and start by spreading a thin layer of the meat mixture at the bottom. Next, lay down 3 corn tortillas—these will be the first layer. Then slather half of the sour cream on top, followed by 1 cup of shredded cheddar and Monterey Jack cheeses.
4. Building More Layers:
Keep building your lasagna by repeating the layers: add another layer of the meat, followed by another 3 tortillas, the remaining sour cream, and the rest of the cheese. Finally, finish with one last layer of tortillas, topping it all off with leftover meat mixture and additional cheese if you wish.
5. Baking to Perfection:
Cover your baking dish with aluminum foil and pop it into the preheated oven. Bake for 25 minutes. After that, carefully remove the foil and bake for an additional 15 minutes, or until the cheese is nice, bubbly, and golden brown.
6. Cooling and Garnishing:
Once out of the oven, let your Mexican Lasagna cool for a few minutes. Then get creative and garnish with diced tomatoes, chopped green onions, and fresh cilantro to make it look as delightful as it tastes. Now, it’s ready to serve and enjoy! Bon appétit!
Can I Use Corn Tortillas Instead of Flour Tortillas?
Absolutely! Corn tortillas work wonderfully in this recipe, adding a nice flavor and texture. They are also gluten-free, making this Mexican Lasagna suitable for those with gluten sensitivities. Just be sure to overlap the tortillas slightly in the layers for better coverage!
What Can I Substitute for Ground Beef or Turkey?
If you prefer a different protein, you can use ground chicken, pork, or even a plant-based option like lentils or crumbled tofu. Just ensure that your chosen substitute is cooked until browned before mixing in the taco seasoning.
Can I Make This Lasagna Ahead of Time?
Yes, this dish is perfect for making ahead! You can assemble your Mexican Lasagna, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. Just allow it to sit at room temperature for about 30 minutes before popping it in the oven to ensure even cooking.
How Long Can I Store Leftovers?
Leftover Mexican Lasagna can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, simply microwave individual portions or warm in the oven at 350°F (175°C) until heated through. If you want, you can add a little extra cheese on top before reheating for a melty finish!
