Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mexican Lasagna Bake

Cheesy 18-Layer Mexican Lasagna Bake That Melts Hearts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A flavorful twist on traditional lasagna, this Mexican Lasagna Bake layers seasoned ground beef, beans, and cheese between corn tortillas for a delicious, easy-to-make dish.

  • Total Time: 60 mins
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 lb. ground beef
  • 1 medium yellow onion, diced
  • 2 tsp minced garlic (2 cloves)
  • 1/4 cup taco seasoning (2 packets)
  • 1/2 cup water
  • 1 (14.5 oz.) can fire-roasted diced tomatoes, undrained
  • 1 (4 oz.) can green chilis
  • 1 (15 oz.) can black beans, drained and rinsed
  • 18 corn tortillas
  • 6 cups shredded cheese (Monterey jack and cheddar blend works great)
  • 1 medium tomato, diced (for garnish)
  • 1 bunch green onions, sliced (for garnish)
  • Sour cream (for serving)

Instructions

  1. Preheat the oven to 350°F. Lightly coat a 9×13-inch casserole dish with non-stick cooking spray. Set aside.
  2. In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is tender. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  3. Sprinkle in the taco seasoning, pour in the water, and stir well. Simmer for a few minutes to blend flavors.
  4. Stir in the fire-roasted diced tomatoes with their juices, green chilis, and black beans. Cook until heated through. Adjust seasoning if needed.
  5. Arrange 6 corn tortillas on the bottom of the baking dish, overlapping slightly. Spread one-third of the meat mixture over the tortillas, then sprinkle 2 cups of cheese on top. Repeat layers two more times, ending with cheese.
  6. Cover with foil and bake for 30-40 minutes until bubbly and the cheese is melted.
  7. Remove from oven and top with diced tomatoes and green onions. Let sit for 10 minutes before slicing.
  8. Cut into squares and serve with sour cream.

Notes

  • Substitute ground turkey for a lighter version.
  • Use flour tortillas if corn tortillas are not available.
  • Add jalapeños for extra heat.
  • Leftovers can be refrigerated for up to 3 days.
  • Author: Livia Reed
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 5 g
  • Sodium: 800 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 1 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 25 g
  • Cholesterol: 80 mg

Find it online: https://www.yumivia.com/mexican-lasagna-bake-recipe-easy-dinner/