Mexican Lasagna

This lasagna came about when I was trying to use up a bunch of corn tortillas that were getting stale and my family was getting tired of regular tacos every week. I thought, what if I just layered all those Mexican flavors like you would a regular lasagna but used tortillas instead of pasta? The result was this incredible comfort food mashup that tastes like the best taco night but in casserole form. Each layer delivers seasoned ground beef, black beans, melted cheese, and all those familiar Mexican flavors, but somehow eating it feels more special than just having tacos again.

My neighbor's teenage boys were over when I first made this, and they kept asking what it was because it smelled so good. They each ate two huge pieces and said it was better than any Mexican restaurant they'd been to. My mother-in-law, who's usually pretty critical about my cooking, asked for the recipe and said it was "surprisingly really good" for something so simple.

Master Your Ingredients

• Ground beef: The protein base that gets seasoned with taco flavors.
• Corn tortillas: These hold up better than flour tortillas and add authentic flavor.
• Fire-roasted tomatoes: Add smoky depth that regular tomatoes can't match.
• Black beans: Extra protein and fiber that makes it more filling.
• Mexican cheese blend: Jack and cheddar melt perfectly and create that essential cheese pull.

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Creating Your Perfect Mexican Lasagna

Meat Mixture Prep:

Brown your **ground beef** with diced onion in a large skillet until the meat is completely cooked and the onions are soft and translucent. Add minced garlic and cook for another minute until fragrant, then stir in taco seasoning and water until everything is well combined.

Flavor Building:

Add the **fire-roasted diced tomatoes** with their juices, green chiles, and drained **black beans** to the meat mixture. Let everything heat through and simmer together for a few minutes so the flavors can meld. The mixture should look saucy but not too wet.

First Layer:

Line your greased 9x13 baking dish with 6 **corn tortillas**, overlapping them slightly to cover the entire bottom. Don't worry about making them perfect - just get good coverage so there aren't any gaps.

Layering Process:

Spread one-third of the meat mixture over the tortillas, then sprinkle with 2 cups of the **Mexican cheese blend**. Repeat this process two more times, ending with cheese on top. You should have three complete layers total.

Baking Time:

Cover with aluminum foil and bake at 350 degrees for 30 to 40 minutes until the casserole is bubbly around the edges and the cheese is completely melted. The tortillas should be tender and the whole thing should look golden and delicious.

Final Touches:

Remove from oven and let it rest for 10 minutes before cutting. This resting time is crucial for clean slices that hold together instead of falling apart. Garnish with diced fresh tomatoes and sliced green onions for color and freshness.

I learned the resting lesson after cutting into it immediately and having a mess of delicious but sloppy ingredients instead of neat layers. Now I always wait those 10 minutes and it slices beautifully. Also, I tried using regular tomatoes once and it was good but not nearly as flavorful as the fire-roasted ones.

Creative Variations

Try different proteins like **ground turkey or chicken** for variety. You could add **corn, bell peppers, or jalapeños** to the meat mixture for extra vegetables and heat. Different cheese combinations like **pepper jack or queso blanco** create interesting flavor variations. Some people add a layer of refried beans for extra richness.

Storage Solutions

This keeps beautifully in the fridge for about 5 days and actually tastes even better the next day after all the flavors meld together. It reheats perfectly in the microwave or back in the oven covered with foil. You can also assemble it completely and refrigerate before baking, then just add extra cooking time.

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This Mexican lasagna has become our go-to dish for any gathering where we need to feed a lot of people without spending all day cooking. It combines familiar Mexican flavors in this comforting, satisfying format that appeals to both kids and adults. Every time I make it, people are surprised by how much they love the corn tortilla layers and how all the flavors work together. It's proof that some of the best fusion foods come from just thinking creatively about ingredients you already love.

Frequently Asked Questions

→ Can I make this Mexican lasagna ahead of time?

Yes! You can assemble the whole casserole and refrigerate it for up to 24 hours before baking. Just add 10-15 extra minutes to the cooking time.

→ What can I use instead of corn tortillas?

Flour tortillas work well, though they'll give a different texture. You could also use cooked rice or quinoa as a layer instead of tortillas.

→ Can I freeze Mexican lasagna?

Absolutely! Freeze it assembled but unbaked, or freeze leftovers. It keeps for up to 3 months. Thaw overnight before reheating.

→ How do I keep the tortillas from getting soggy?

Make sure not to add too much liquid to the meat mixture, and let the casserole rest for 10 minutes after baking to set up properly.

→ Can I make this vegetarian?

Yes! Replace the ground beef with extra black beans, lentils, or crumbled tofu seasoned with taco spices. It's just as delicious.