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Mexican Lasagna Recipe

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Mexican Lasagna replaces pasta with soft tortillas and layers them with seasoned ground meat, beans, and melted cheese. It’s easy to prepare, perfect for family dinners or gatherings, and packed with bold flavors.

Ingredients

Scale

For the Filling:

  • 1 lb ground beef or ground turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup canned corn, drained
  • 1 1/2 cups salsa (mild, medium, or hot, based on preference)
  • 1 cup canned diced tomatoes, drained (optional)

For the Layers:

  • 8 large flour tortillas (or corn tortillas for a gluten-free option)
  • 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
  • 1 cup sour cream (optional)
  • 1/2 cup sliced black olives (optional)
  • 1/4 cup chopped fresh cilantro (for garnish)

 

Instructions

  1. Prepare the Filling:

    • In a large skillet over medium heat, cook the ground beef or turkey until browned, breaking it up into crumbles. Drain excess fat if necessary.
    • Add the diced onion and garlic, and sauté for 2-3 minutes until softened.
    • Stir in the taco seasoning, black beans, corn, salsa, and diced tomatoes. Simmer for 5-7 minutes to combine the flavors.

  2. Preheat the Oven:

    • Preheat your oven to 375°F (190°C).

  3. Assemble the Lasagna:

    • In a 9×13-inch baking dish, spread a thin layer of the meat mixture on the bottom to prevent sticking.
    • Place 2 tortillas over the meat mixture, slightly overlapping to cover the bottom.
    • Spread 1/3 of the meat mixture over the tortillas, then sprinkle with 1/3 of the cheese.
    • Repeat the layers (tortillas, meat mixture, cheese) two more times, finishing with a generous layer of cheese on top.
    • Optionally, dollop sour cream and sprinkle black olives on top.

  4. Bake:

    • Cover the dish with aluminum foil and bake for 20 minutes.
    • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

  5. Serve:

    • Let the lasagna cool for 5-10 minutes before slicing.
    • Garnish with chopped cilantro and serve with optional toppings like guacamole, more sour cream, or jalapeños.

Notes

  • Make It Vegetarian: Substitute the ground meat with sautéed vegetables like zucchini, bell peppers, or mushrooms, or add extra beans.
  • Spice It Up: Add diced jalapeños or use a spicy salsa for extra heat.
  • Leftovers: This dish reheats well and can be stored in the refrigerator for up to 3 days.

Find it online: https://recipe.ukfinda.com/mexican-taco-lasagna/