Mexican Lasagna Recipe

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!

Course Main Course

Cuisine American, Italian, Mexican

Cook Time 35

Total Time 45

Servings People

Calories 502kcal

Author Savory Thoughts

Ingredients

1 pound ground beef 73% lean, 27% fat
1 package taco seasoning low sodium
2 whole tomatoes
2 tsp. chili powder
1 tsp. ground cumin
Salt and pepper to taste but I used ½ tsp. kosher salt
1 can black beans rinsed and drained
4 green onions chopped
12 corn tortillas
1 cup frozen corn thawed
2 cups shredded cheddar cheese
Olive oil spray cooking spray
½ cup water

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 .

Nutrition