This Mexican Lasagna is a fun twist on the classic dish! It’s made with layers of tortillas, spicy taco meat, beans, cheese, and zesty salsa that come together for a tasty meal.
It’s like a fiesta on your plate! I love serving it with a dollop of sour cream on top. You’ll definitely want to go back for seconds, just like I do! 🌮
Ingredients & Substitutions
Corn Tortillas: These are essential for a classic lasagna twist. If you can’t find them, flour tortillas work too, but may be less authentic. For gluten-free, use corn tortillas.
Ground Beef (or Turkey): Ground turkey is a leaner option that still packs flavor. You can also use ground chicken or plant-based meat alternatives for a vegetarian dish.
Black Beans: These provide protein and texture. If you’re short on time, canned beans are perfect. You can swap them with pinto beans or kidney beans if preferred.
Shredded Cheese: The cheddar and Monterey Jack mix gives that great melty goodness. Feel free to experiment with pepper jack for some heat or mozzarella for a different flavor.
Sour Cream: This adds creaminess. Greek yogurt is a healthy substitute for a similar taste. If you’re dairy-free, try cashew cream or a plant-based sour cream.
How Do I Layer the Ingredients for Optimal Flavor?
Layering is key to making sure every bite is delicious! Here’s how to do it right:
- Start with a layer of salsa to prevent sticking and add moisture.
- Place your corn tortillas down, overlapping if needed, to create a solid base.
- Add half of the meat mixture, then sprinkle a third of the cheese. This ensures even distribution of flavors.
- Spread sour cream evenly for creaminess before the next tortilla layer.
- Repeat the process and finish with tortillas on top. Always top the last layer with salsa and cheese.
Taking the time to layer thoughtfully will enhance the taste and texture of your Mexican lasagna. Enjoy every bite!
How to Make Mexican Lasagna?
Ingredients You’ll Need:
For the Layers:
- 12 corn tortillas
- 1 lb ground beef (or turkey)
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 can diced tomatoes (14.5 oz), with juices
- 1 packet taco seasoning
- 2 cups shredded cheese (cheddar and Monterey Jack mixture)
- 1 cup salsa
- 1/2 cup sour cream
- 1/2 cup green onions, chopped
- 1 cup fresh tomatoes, diced (for garnish)
- Fresh cilantro (for garnish)
How Much Time Will You Need?
This delicious Mexican lasagna will take about 15 minutes to prepare and around 40-45 minutes to cook. You’ll spend a little time browning the meat and layering your ingredients, and then it’s into the oven for baking. Let it cool a bit before serving, and enjoy the fantastic flavors!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it will be hot and ready when your lasagna is put together!
2. Cook the Meat:
In a skillet over medium heat, cook the ground beef (or turkey) until it’s browned all the way through. Use a spoon to break it into smaller pieces while it cooks. If there’s a lot of extra fat, drain it off so your dish isn’t greasy.
3. Add Flavorful Ingredients:
Stir the taco seasoning into the cooked meat. Then, add the black beans, corn, and diced tomatoes (including the juice!). Cook everything together for about 5 minutes, just until everything is nicely warmed up. Then, set this mixture aside.
4. Start Layering:
In a baking dish, spread a thin layer of salsa at the bottom. This helps prevent sticking. Next, lay down 4 corn tortillas on top of the salsa. Then, add half of the meat mixture and a third of the shredded cheese on top of the tortillas.
5. Add More Layers:
Spread half of the sour cream over the cheese. Lay down another 4 tortillas, and repeat the layering process: add the remaining meat mixture, another third of the cheese, and half of the salsa again.
6. Final Layer:
Top it off with the last 4 tortillas, spread the rest of the salsa over, and sprinkle on the final third of the cheese.
7. Bake the Lasagna:
Cover the baking dish with aluminum foil and bake it in your preheated oven for 25 minutes. After that, take off the foil and bake it for an additional 10-15 minutes until the cheese is all bubbly and golden.
8. Cool and Garnish:
Once out of the oven, let your lasagna cool for about 10 minutes—it will be hot! Before serving, garnish it with fresh diced tomatoes, chopped green onions, and some cilantro for a burst of flavor.
9. Cut and Enjoy!
Now it’s time to cut your Mexican lasagna into squares and enjoy the deliciousness. Ideal for gatherings or a cozy dinner at home!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great lean alternative to ground beef. You can use the same amount as the recipe calls for, and it will still blend well with the taco seasoning and other ingredients. Just be sure to cook it thoroughly until no longer pink before proceeding with the recipe.
What Can I Substitute for Corn Tortillas?
If you don’t have corn tortillas, you can use flour tortillas instead. They will give a slightly different texture but will still taste delicious. Alternatively, for a gluten-free version, look for gluten-free tortillas available in most grocery stores.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) until heated through, or microwave individual portions for about 1-2 minutes, stirring halfway for even heating.
Can I Make This Mexican Lasagna Ahead of Time?
Yes, you can prepare it ahead of time! Assemble the lasagna, but don’t bake it. Cover tightly and refrigerate for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 30 minutes before preheating the oven, then bake as directed!
