Description
This Mexican Lasagna is a flavorful twist on traditional lasagna, layering seasoned ground beef, black beans, fire-roasted tomatoes, and cheese between corn tortillas. Baked to bubbly perfection and garnished with fresh tomatoes and green onions, it offers a hearty and comforting meal perfect for family dinners.
Ingredients
Scale
Meat Mixture
- 1 lb. ground beef
- 1 medium yellow onion diced
- 2 tsp minced garlic (2 cloves)
- 1/4 cup taco seasoning (2 packets)
- 1/2 cup water
- 1 14.5 oz. can fire-roasted diced tomatoes undrained
- 1 4 oz. can green chilis
- 1 15 oz. can black beans drained and rinsed
Assembly
- 18 corn tortillas
- 6 cups shredded cheese blend of Monterey Jack and cheddar
Garnish and Serving
- 1 medium tomato diced (for garnish)
- 1 bunch green onions sliced (for garnish)
- Sour cream (for serving)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F. Lightly coat a 9×13-inch casserole dish with non-stick cooking spray and set aside.
- Cook Ground Beef and Onions: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and onion is tender. Add minced garlic and sauté for another 1-2 minutes until fragrant.
- Add Seasonings and Simmer: Sprinkle in taco seasoning and pour in water, stirring well. Let the mixture simmer for a few minutes to meld the flavors.
- Incorporate Tomatoes, Chilis, and Beans: Stir in fire-roasted diced tomatoes with juices, green chilis, and black beans. Cook until heated through and adjust seasoning as needed.
- Layer the Lasagna: Arrange 6 corn tortillas overlapped on the bottom of the prepared baking dish. Spread one-third of the meat mixture over tortillas, then sprinkle 2 cups of shredded cheese. Repeat layering two more times, ending with cheese on top.
- Bake: Cover the dish with aluminum foil and bake in the oven for 40 minutes until bubbly and cheese has melted.
- Garnish and Rest: Remove from oven and sprinkle diced tomatoes and sliced green onions on top. Let the lasagna rest for about 10 minutes before slicing.
- Serve: Cut into squares and serve with a spoonful of sour cream.
Notes
- For a spicier version, use hot taco seasoning or add jalapeños.
- Use gluten-free corn tortillas to make this dish gluten-free.
- Leftover lasagna can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To save time, use pre-minced garlic and pre-shredded cheese blend.
- Sour cream can be substituted with Greek yogurt for a lighter option.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 70 mg
