The absolute best, quick, and easy Mexican Lasagna recipe. Made in one casserole dish. Infused with taco seasoning. Perfectly married into one Mexican casserole corn tortilla dish. Flawlessly layered corn tortillas. Eat and enjoy for days!
Salt and pepper to tastebut I used ½ tsp. kosher salt
1canblack beansrinsed and drained
4green onionschopped
12corn tortillas
1cupfrozen cornthawed
2cupsshredded cheddar cheese
Olive oil spraycooking spray
½cupwater
Instructions
Make Mexican Lasagna
Preheat oven to 350 degrees Fahrenheit. Spray casserole dish with olive oil spray and set aside.
Cook ground beef with taco seasoning in a large skillet over medium heat until meat is no longer pink, stirring to break up the meat. Add water for moisture. Remove from heat. Do not drain. Set aside.
Rinse and drain black beans. Set aside.
Chop tomatoes and green onions. Combine tomatoes, chili powder, cumin, salt and pepper in a medium bowl. Set aside.
Layer 4 corn tortillas, tomato mixture, beans, beef, and cheese in prepared lightly sprayed casserole or baking dish. Repeat layers twice.
On the very top, add the above ingredients and include the beans and corn, and of course more cheese!
Bake for 35 minutes or until bubbly. Let stand for 15 minutes before serving. Bon Appetit!
Notes
Tips and Notes / Most Noteworthy:
I used the olive oil spray to prevent the corn tortilla from sticking.
I added ½ cup water to provide moisture to the meat.
You may also use can corn instead of frozen corn to make the Mexican Lasagna.
This Mexican Lasagna is also great with shredded shredded mozzarella cheese .