Description
Mexican Lasagna: Layers of tortillas, seasoned ground beef, salsa, beans, and melted cheese in a hearty and delicious fusion dish. Ready to impress!
Ingredients
Scale
- 1 pound (450g) lean ground beef
- 1 medium onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 packet (1.25 oz/35g) taco seasoning
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (15 oz/425g) corn kernels, drained
- 1 can (10 oz/285g) enchilada sauce
- 1 can (14.5 oz/411g) diced tomatoes with green chilies
- 8–10 (8-inch/20cm) flour tortillas
- 3 cups (340g) shredded Mexican cheese blend
- 1 cup (230g) sour cream
- 3 green onions, thinly sliced
- ¼ cup (10g) fresh cilantro, chopped
- 1 avocado, diced (for serving)
- 1 lime, cut into wedges (for serving)
Instructions
- Step 1: Prepare the Meat Mixture Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a wooden spoon until no pink remains. Add the diced onion and cook until translucent. Stir in the minced garlic and cook until fragrant. Your kitchen should be filling with mouthwatering aromas at this point!
- Step 2: Season and Combine Sprinkle the taco seasoning evenly over the meat mixture and stir to coat. Pour in the diced tomatoes with green chilies. Add the drained black beans and corn, stirring gently to combine everything. Allow this mixture to simmer for 5 minutes so the flavors can meld together. The sauce should thicken slightly but remain moist.
- Step 3: Prepare the Baking Dish Spread ¼ cup of enchilada sauce over the bottom of a 9×13-inch baking dish. This prevents the bottom layer from sticking and starts building flavor from the base up.
- Step 4: Create Your Layers Place a layer of tortillas over the sauce, overlapping slightly and cutting them if necessary to fit the dish. Spread one-third of the meat mixture over the tortillas, then drizzle with some enchilada sauce. Dollop small spoonfuls of sour cream over the meat and spread gently. Sprinkle with about ¾ cup of the shredded cheese. Repeat these layers twice more.
- Step 5: Top and Bake For the final layer, place tortillas on top, spread with the remaining enchilada sauce, and sprinkle with the remaining cheese. Cover with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is bubbling and golden. Let your Mexican Lasagna rest for 10 minutes before cutting—this helps the layers set and makes serving much easier!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg