Here’s a delicious Mexican Lasagna recipe that’s layered, cheesy, and full of flavor:
Ingredients (serves 6–8)
For the filling:
- 1 lb (450 g) ground beef or ground chicken
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade: 1 tsp chili powder, ½ tsp cumin, ½ tsp paprika, ¼ tsp cayenne, salt & pepper)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup salsa (mild or medium, your choice)
Other layers:
- 8–10 small flour or corn tortillas
- 2 cups shredded Mexican blend cheese
- ½ cup chopped fresh cilantro (optional)
- Sour cream or avocado for serving
Instructions
- Cook the meat:
- In a skillet over medium heat, cook ground meat with onion and garlic until browned and cooked through.
- Add taco seasoning, black beans, corn, diced tomatoes, and salsa. Stir and simmer 5 minutes.
- Assemble the lasagna:
- Preheat oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of meat mixture.
- Place 2–3 tortillas over the mixture.
- Layer with meat mixture again and sprinkle with cheese.
- Repeat layers until ingredients are used, ending with cheese on top.
- Bake:
- Cover with foil and bake 20 minutes.
- Remove foil and bake 10–15 more minutes until cheese is bubbly and slightly golden.
- Serve:
- Let it sit 5 minutes before slicing.
- Garnish with cilantro, and serve with sour cream or avocado slices.
This recipe is versatile—you can make it vegetarian by omitting the meat, or add chopped bell peppers, zucchini, or even a layer of refried beans for extra creaminess.
If you want, I can also give a one-pot slow cooker version of Mexican Lasagna that makes cleanup super easy.
Do you want me to give that slow cooker version?
