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Layered tortillas, spiced ground beef, melted cheese, and a heap of add-ons—this Mexican Lasagna delivers knockout taste in every mouthful. Add a few corn tortillas and you've whipped up a simple favorite for family dinners or when you need to feed a bunch of starving guests.
The first time I made this dish, my family members all wanted it as their special dinner request. These stacked tortilla layers never fail to please, and honestly, they're even tastier when you warm them up the next day.
Mouthwatering Ingredients
- Shredded jack and cheddar cheese blend: Creates that stretchy, gooey texture—shred it yourself from a block for the creamiest result
- Sour cream: Brings that cool, tangy balance against the spices—go for the whole-fat kind for extra creaminess
- Green onions: Adds fresh snap and color—look for ones with perky, vibrant stems
- Fresh garlic: Brings that zingy flavor boost everyone loves
- Canned fire roasted diced tomatoes: Adds that charred, rich taste—pick ones with rich color for best flavor
- Green chiles: Throws in some heat and zip—grab mild ones for family meals or hot if you want more kick
- Ripe tomatoes: Gives fresh, juicy bursts on top—choose ones that feel heavy and smell fragrant
- Ground beef: Makes everything satisfyingly meaty and substantial
- Yellow onion: Offers subtle sweetness that balances the savory elements
- Canned black beans: Bulks up the dish with protein—get the kind that don't turn mushy
- Corn tortillas: Creates that authentic base—thicker ones work better for stacking
- Taco seasoning: Brings all those Mexican flavors together—buy premade or mix your own at home
Simple Directions
- Let the Lasagna Cool Down:
- Take it out and let it sit open for about 10 minutes. This helps everything stay together when you cut it. Scatter fresh tomato bits and sliced green onions across the top. Dish out portions and drop a dollop of sour cream on each plate.
- Bake Until Bubbly:
- Cover the dish completely with aluminum foil. Stick it in the oven for 30-40 minutes until everything's hot and the cheese is all melty throughout.
- Create Your Stack:
- Arrange six tortillas with edges overlapping to cover the bottom of the pan. Spread a third of your meat mixture over them, then toss a handful of cheese on top. Repeat this pattern twice more to make three complete layers. Make sure to use up all your meat and cheese.
- Cook the Filling Together:
- Toss in your tomatoes, green chiles, and black beans with all their liquid right into the pan. Stir everything up and let it bubble for 5 minutes to thicken and blend the flavors.
- Add Flavor Boosters:
- Toss in the minced garlic and cook just until you can smell it (careful not to burn it). Sprinkle your taco seasoning all over and add a splash of water, mixing so the beef gets coated with all those spices.
- Cook Meat Base:
- Throw your ground beef and onion into a large skillet over medium heat and cook until the beef turns brown and the onion gets soft. Stir occasionally so everything cooks evenly and smells good.
- Heat Oven and Get Ready:
- Turn your oven to 350°F. Spray your baking dish so the food won't stick later.
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Fire roasted tomatoes always transport me back to my grandma's kitchen with its smoky, inviting aromas. She used to char tortillas right on the stove flame for extra flavor, and I love sneaking a bit of that taste into this dish too.
Keeping Leftovers
This meal stays good in the fridge for 3-4 days. After it cools down, cut it into portions and wrap in foil or store in airtight containers. When you want to eat it again, warm it up in the oven (covered with foil) or zap it in the microwave. Want to freeze some? Wrap it tight and let it thaw in the fridge before heating so it doesn't fall apart.
Easy Substitutions
Try cooked ground turkey, pulled chicken, or veggie crumbles instead of beef. Don't have black beans? Go with pinto or kidney beans instead. Sturdy yellow corn tortillas work best, but white corn or even flour tortillas will do the job if that's all you've got.
What to Serve With It
For a complete dinner, pair warm slices with lime quarters, sliced avocado, or shredded lettuce. A side of Spanish rice makes it even more filling. When hosting friends, set out small bowls of sliced jalapeños, black olives, chopped cilantro, and different hot sauces so everyone can create their perfect plate.
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The best thing about Mexican Lasagna is how flexible it is—you can toss in whatever sounds good and it still turns out great. Maybe add extra chiles or throw in some roasted peppers to make it yours. Every time I make it, amazing smells fill the kitchen and folks come running to grab their share.
Frequently Asked Questions
- → Can I substitute ground turkey for beef?
Absolutely! Turkey works great for a lighter option, but it still keeps the dish satisfying and delicious.
- → What type of cheese blend is best?
Use cheddar and jack together—they melt so easily and mix creaminess with just the right bit of tang.
- → Do I need to drain the tomatoes?
Nope, don’t strain them. That juice keeps the bake moist and punches up the flavor.
- → Can I prepare this casserole ahead?
For sure! Assemble your layers, cover, and refrigerate so you can bake it up fresh when you’re ready. Super convenient!
- → What are some other topping ideas?
Go wild with toppings! Avocado slices, chopped cilantro, jalapeño, or sour cream all add fun textures and fresh bites.
- → Are there gluten-free options?
Stick with corn tortillas and double-check your spice mixes to ensure everything’s gluten-free.