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This cheesy Mexican Lasagna is a flavor-packed twist on classic comfort food, layering tortillas with a savory beef filling, melty cheese, and all your favorite taco toppings. It is a go-to recipe when I want something fun for family dinners or to please a hungry crowd.
The first time I made this, it instantly became a birthday dinner request in my house. Everyone loves the tortilla layers, and it is even better reheated the next day.
Ingredients
- Ground beef: Brings hearty flavor and keeps the filling rich
- Yellow onion: Adds a mild sweetness and depth
- Fresh garlic: Gives sharp savory flavor
- Taco seasoning: Delivers a punch of bold Mexican spices—use a good quality blend or your own
- Canned fire roasted diced tomatoes: Create richness and add a smoky edge—look for tomatoes with a deep color
- Green chiles: Give gentle heat and brightness—choose mild for kids or hotter for spice fans
- Canned black beans: Add protein and make the dish more filling—use beans that hold their shape
- Corn tortillas: Give authentic texture and soak up the sauce—opt for thick tortillas for best layering
- Shredded jack and cheddar cheese blend: Melts perfectly and adds creaminess—shred your own for best melt
- Ripe tomatoes: Give a fresh finish on top—use tomatoes that feel heavy and smell fragrant
- Green onions: Add crunch and color—look for fresh green tops
- Sour cream: Cools down the spice and brings a creamy finish—choose full fat for richness
Step-by-Step Instructions
- Heat the Oven and Prep the Dish:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Mist your baking dish with a layer of cooking spray so nothing sticks later.
- Brown the Beef and Onion:
- Place your ground beef and diced onion in a large skillet. Cook over medium heat until the beef loses its pink color and the onions are soft and translucent. Stir the mixture so it browns evenly and starts to release savory aromas.
- Add Garlic and Seasonings:
- Mix in the minced garlic and let it cook for just a minute until the smell turns fragrant but not burnt. Sprinkle in the taco seasoning and pour over the water. Stir well so everything gets evenly coated with those spices.
- Build Up the Filling:
- Pour in your canned diced tomatoes with all their juices plus the green chiles and black beans. Stir it all together and bring it to a gentle simmer. Let it cook for about five minutes so the flavors mingle and the liquid thickens just slightly.
- Layer the Lasagna:
- Take your tortillas and lay six of them over the bottom of your baking dish. Overlap them as needed so there are no gaps. Spoon a third of the meat filling on top and scatter two cups of shredded cheese evenly. Repeat this layering process two more times until you have three complete layers and all the filling and cheese are used.
- Bake Until Golden and Bubbly:
- Cover the baking dish tightly with aluminum foil. Bake for thirty to forty minutes so the cheese is completely melted and the casserole is bubbling hot all the way through.
- Rest and Finish:
- Take the lasagna out of the oven and let it sit for ten minutes with the foil off. This short wait makes it much easier to slice without the layers slipping. Sprinkle the top with fresh diced tomatoes and sliced green onions for color and serve generous slices with dollops of sour cream.
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I have a special fondness for the fire roasted tomatoes because they build in a subtle smoky flavor that always reminds me of my grandmother’s kitchen. She would toast tortillas straight on the burner for an extra char and I love bringing that hint into this dish.
Storage Tips
Mexican Lasagna keeps well for several days in the fridge. Once fully cooled, cut slices and wrap them in foil or place in a container with a tight lid. It reheats nicely in the oven wrapped in foil or in the microwave. If freezing, wrap tightly and thaw in the fridge overnight before warming to help keep the layers intact.
Ingredient Substitutions
Try ground turkey, shredded rotisserie chicken, or a plant-based meat for the filling. Pinto beans or kidney beans work well if black beans are not on hand. Both flour and white corn tortillas can be swapped in a pinch though I find thick yellow corn tortillas give the best structure and flavor.
Serving Suggestions
Serve warm slices with crisp lettuce, avocado slices, and fresh lime wedges for a complete meal. A side of Mexican rice balances the richness. For gatherings, set out bowls of jalapeños, hot sauce, cilantro, and olives so everyone can build their perfect bite.
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The beauty of Mexican Lasagna is how easy it is to adapt and still end up with a bubbly family favorite that disappears fast. Try adding roasted vegetables or extra chiles for your own signature version. Every time I bake this, it instantly fills the kitchen with warmth and anticipation.
Frequently Asked Questions
- → Can I substitute ground turkey for beef?
Yes, ground turkey works well and will create a slightly lighter flavor while retaining the dish's hearty texture.
- → What type of cheese blend is best?
A mix of shredded jack and cheddar cheese melts beautifully, offering plenty of creaminess and mild sharpness.
- → Do I need to drain the tomatoes?
No, including the tomato juices keeps the layers moist and enhances the sauce's flavor profile.
- → Can I prepare this casserole ahead?
Absolutely! Assemble and refrigerate unbaked for up to a day, then bake when ready for a convenient meal option.
- → What are some other topping ideas?
Try avocado slices, fresh cilantro, or jalapeño rings for added freshness, spice, and color along with the classics.
- → Are there gluten-free options?
Using corn tortillas keeps the dish gluten-free, but always check seasoning packets to ensure they are gluten-free as well.