Mexican Lasagna (Print Version)
# Ingredients:
→ For the meat filling
01 -
1 pound ground beef
02 -
1 medium yellow onion, diced
03 -
2 teaspoons minced garlic (about 2 cloves)
04 -
¼ cup taco seasoning (2 packets)
05 -
½ cup water
06 -
14.5 ounce can fire roasted diced tomatoes (don't drain)
07 -
4 ounce can green chiles
08 -
15 ounce can black beans, drained and rinsed
→ For assembly
09 -
18 corn tortillas
10 -
6 cups shredded jack and cheddar cheese blend
→ For serving
11 -
1-2 medium tomatoes, diced
12 -
1 bunch green onions, sliced
13 -
Sour cream
# Instructions:
01 -
Heat your oven to 350°F. Spray a 9x13 inch baking dish with cooking spray and set it aside.
02 -
Brown the ground beef and diced onion in a large skillet over medium heat. Cook until the meat is no longer pink and the onions are soft.
03 -
Stir in the minced garlic and cook for another minute until fragrant. Add taco seasoning and water, stirring until everything is well mixed.
04 -
Add the diced tomatoes with their juices, green chiles, and drained black beans. Stir everything together and let it heat through.
05 -
Arrange 6 corn tortillas in the bottom of your prepared baking dish, overlapping them slightly to cover the entire bottom.
06 -
Spread one-third of the meat mixture over the tortillas, then sprinkle 2 cups of cheese on top. Repeat this process two more times for three complete layers.
07 -
Cover tightly with aluminum foil and bake for 30-40 minutes until the casserole is bubbling and the cheese is completely melted.
08 -
Let the lasagna sit for 10 minutes before cutting - this helps it hold together. Top with diced tomatoes and green onions, and serve with sour cream.
# Notes:
01 -
Letting the casserole rest for 10 minutes makes slicing much easier and neater.
02 -
You can assemble this dish a day ahead and refrigerate it, then bake when ready to serve.
03 -
Fire roasted tomatoes add extra flavor, but regular diced tomatoes work fine too.