This yummy Mexican Lasagna layers tortillas, flavorful beans, and cheesy goodness for a fun twist on a classic dish. It’s filling, colorful, and packed with tasty spices!
Making this dish is like a party in a pan! I love to load it up with veggies and watch everyone go back for seconds. It’s a sure hit on taco night—easy and so satisfying!
Key Ingredients & Substitutions
Ground Beef or Turkey: I usually go with ground turkey for a leaner option, but ground beef gives a heartier taste. You can also try ground chicken or a plant-based crumbled meat for a vegetarian version!
Black Beans: These add great texture and protein. If you’re out of black beans, you can substitute pinto beans or even chickpeas for a different twist.
Cheese: I love the combination of cheddar and Monterey Jack, but feel free to mix in some pepper jack for a spicy kick or use a dairy-free cheese to make it vegan.
Corn: Canned corn is easy and quick, but if you have fresh or frozen corn, those work wonderfully too. Just make sure to cook them before mixing in.
Salsa: The salsa is where a lot of flavor comes from. You can swap it with a homemade pico de gallo or any other favorite salsa you have on hand.
How Can I Get the Perfect Layering?
Layering can be a bit tricky, but it’s key to a good Mexican lasagna! Here are some tips:
- Start with a little meat mixture on the bottom of the dish. This helps the tortillas stay in place.
- Overlap the tortillas slightly to cover the surface, ensuring every bite has that good corn flavor.
- Make sure to distribute the meat mixture and cheese evenly throughout every layer for consistent flavors.
- Finish with a top layer of tortillas and cheese, as this gets all nicely melted and golden.
Taking your time with the layering will make a big difference in your dish’s structure and taste!
How to Make Mexican Lasagna
Ingredients You’ll Need:
For The Filling:
- 1 lb ground beef or ground turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 jar (16 oz) salsa
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
For The Assembly:
- 2 cups shredded cheese (mix of cheddar and Monterey Jack)
- 10-12 corn tortillas
For Topping:
- Fresh cilantro, for garnish
- Diced tomatoes, for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 40 minutes to bake, including a little time for cooling. You’ll enjoy layers of savory goodness in no time!
Step-by-Step Instructions:
1. Preheat and Sauté:
First things first, preheat your oven to 375°F (190°C). While that’s warming up, grab a large skillet and heat a splash of oil over medium heat. Toss in the chopped onion and minced garlic. Sauté these until they’re softened and smell delicious, about 3-4 minutes.
2. Cook the Meat:
Next, add the ground beef or turkey to your skillet. Cook it until it’s browned and fully cooked through, breaking it up with a spoon as it cooks to keep it crumbly and nice.
3. Add the Good Stuff:
Mix in the black beans, corn, salsa, chili powder, cumin, salt, and pepper. Let everything simmer together for around 5 minutes. This gives the flavors a chance to mix and mingle!
4. Start Layering:
Get out a 9×13 inch baking dish and spread a small amount of the meat mixture on the bottom. This will help prevent sticking. Layer 3-4 corn tortillas over the meat mixture, overlapping them a bit.
5. Repeat the Layers:
Now it’s time to build! Spread more meat mixture over the tortillas, followed by a sprinkle of cheese (about 1/2 cup). Keep repeating this layering process (tortillas, meat mixture, cheese) until all your ingredients are used up. Remember to finish with tortillas on top, then sprinkle the last bit of cheese over everything.
6. Bake It Up:
Cover your baking dish with aluminum foil to keep it moist and pop it in the oven. Bake for 25 minutes. After that, take off the foil and bake for another 15 minutes until the cheese is bubbly and golden brown.
7. Cool and Serve:
Once it’s baked, take it out of the oven and let it cool for a few minutes. Then, top it off with fresh cilantro and diced tomatoes. Slice it into squares and enjoy your tasty Mexican lasagna!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great alternative to beef for a leaner option. Just make sure to cook it thoroughly until it’s no longer pink, as ground turkey can be a little drier than beef. You might also want to add a bit more seasoning to enhance the flavor.
What If I Don’t Have Corn Tortillas?
No worries! You can substitute with flour tortillas, but keep in mind they may not hold up as well as corn tortillas when baked. If you want an even heartier option, feel free to use lasagna noodles, just cook them according to package instructions and layer as you would with tortillas!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place slices in the microwave or oven until heated through. Adding a splash of salsa or a little cheese on top before reheating can help keep it moist!
Can I Make This Recipe Vegetarian?
Definitely! Simply omit the ground meat and double up on the black beans or add extra vegetables like bell peppers and zucchini. You could also include tofu or lentils for additional protein. Just ensure that your salsa and cheese are vegetarian-friendly!
