Description
This Mexican Lasagna is a hearty, flavorful twist on traditional Italian lasagna, layering seasoned ground beef, beans, salsa, and corn tortillas with gooey melted Colby-Jack cheese. Baked to perfection and topped with fresh tomatoes and green onions, it’s an easy and satisfying Mexican-inspired casserole that serves 8.
Ingredients
Scale
Meat Mixture
- 1 pound lean ground beef or ground chicken
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- ¼ cup taco seasoning
- ½ cup water
- 1 ½ cups mild salsa
- 1 can (4 ounces) diced green chilies
- 1 can (15 ounces) black beans, drained and rinsed
Layers
- 18 corn tortillas
- 4 ½ cups shredded Colby-Jack cheese, divided
Garnish
- 1 Roma tomato, diced
- 2 green onions, sliced
Instructions
- Preheat and prepare dish. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick spray and set it aside to prepare for layering.
- Cook the meat mixture. In a large skillet over medium heat, cook and crumble the ground beef with the diced onion until the beef is no longer pink. Drain any excess grease. Add the minced garlic and cook, stirring, for 1 minute until fragrant. Stir in the taco seasoning and water until combined. Then add the salsa, diced green chilies, and rinsed black beans. Reduce the heat to low and continue stirring until the mixture is heated through.
- Assemble the first layer. Place 6 corn tortillas evenly over the bottom of the prepared baking dish, slightly overlapping to cover the base. Spread one-third of the meat mixture evenly over the tortillas. Sprinkle 1 ½ cups of shredded Colby-Jack cheese over the meat layer.
- Build remaining layers. Repeat the layering process two more times: tortillas, meat mixture, and cheese, ending with the shredded cheese on top for three total layers.
- Bake the lasagna. Cover the dish with foil to prevent drying and bake in the preheated oven for 30 to 40 minutes until the cheese is melted and bubbly.
- Garnish and serve. Carefully remove the foil and take the lasagna out of the oven. Garnish the top with the diced Roma tomato and sliced green onions. Allow the dish to stand for at least 5 minutes before slicing to let it set. Serve warm and enjoy!
Notes
- You can substitute ground chicken for ground beef for a leaner version.
- If you prefer more heat, use a spicy salsa or add jalapeños to the meat mixture.
- Black beans can be replaced with pinto beans if desired.
- For ease, use pre-shredded cheese, but freshly shredded cheese melts better.
- Leftovers can be stored in the refrigerator up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
