Mexican Lasagna is a fun twist on the classic dish! Layers of soft tortillas, spicy beans, cheese, and your favorite toppings come together for a hearty meal that’s bursting with flavor.
You don’t need to worry about fancy cooking skills here. Just layer it all up and pop it in the oven! I like to add extra cheese on top—because who can resist gooey goodness? 😄
Key Ingredients & Substitutions
Ground Beef or Turkey: I usually go for ground turkey for a leaner option. You could also use ground chicken or even a plant-based meat substitute if you’re looking to keep things vegetarian!
Black Beans: Canned black beans are super convenient and add great nutrients. If you’re short on time, feel free to swap in kidney beans or pinto beans for a different flavor.
Corn: I love using fresh corn when it’s in season, but frozen corn works just as well! You can even skip it if you’re not a fan or replace it with diced bell peppers for a nice crunch.
Salsa: Depending on your heat preference, choose mild or spicy salsa. If you don’t have any on hand, chopped tomatoes with some spices can work too!
Cheese: Cheddar and Monterey Jack bring great flavor. Try pepper jack for a spicy twist or use vegan cheese to make it dairy-free.
Cilantro: Fresh cilantro really brightens up the dish, but if you’re not a fan, you can easily leave it out or substitute with parsley for a different touch.
What’s the Best Way to Layer My Lasagna?
Layering is key for texture and flavors in this Mexican lasagna. Start by evenly spreading a thin layer of salsa; this prevents the tortillas from sticking. A few tips:
- Make sure to cover the entire baking dish with the tortillas, leaving no gaps.
- When adding sour cream, use a spoon to dollop it in a few places, so it spreads evenly during baking.
- Repeat each layer carefully, ensuring an even distribution of the meat mixture, sour cream, and cheese.
- Finish with a layer of tortillas and the last cup of salsa to seal everything in and keep it moist.
Taking your time on layers will give you a beautiful, stacked meal that’s not only tasty but visually appealing too!
How to Make Mexican Lasagna?
Ingredients You’ll Need:
For the Filling:
- 1 lb ground beef or turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 packet taco seasoning (about 1 oz)
- 2 cups salsa
For the Assembly:
- 9-12 corn tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican cheese blend)
- 1 cup sour cream
For Topping:
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup diced tomatoes (for topping)
- 1/4 cup chopped green onions (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Mexican Lasagna takes about 15 minutes to prepare and 40-45 minutes to bake. In total, you’ll spend about 1 hour. It’s a perfect dish to feed a crowd or enjoy as leftovers!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, set your oven to preheat at 350°F (175°C). This way, it’s nice and hot for your lasagna when it’s ready to go in.
2. Cook the Meat:
In a large skillet over medium heat, add your ground beef or turkey. Brown it until it’s fully cooked, stirring often. If there’s extra fat, carefully drain it off to keep your lasagna from being greasy.
3. Mix in the Good Stuff:
Stir in the black beans, corn, taco seasoning, and 1 cup of salsa. Cook everything together for about 5 minutes, until it’s all heated through. Season with salt and pepper to taste, adjusting it to your preference.
4. Layer the Baking Dish:
Grab a 9×13 inch baking dish and spread a thin layer of the remaining salsa on the bottom. This helps keep the tortillas from sticking and adds flavor.
5. Start Assembling the Lasagna:
Place a layer of corn tortillas over the salsa, making sure to cover the bottom completely. This will be the base of your lasagna.
6. Add the Filling:
Spread half of the meat mixture over the tortillas. Then, dollop half of the sour cream on top of the meat mixture. Finish this layer with a generous sprinkling of shredded cheese.
7. Repeat the Layers:
Next, repeat the layers! Add another set of tortillas, the remaining meat mixture, the rest of the sour cream, and another layer of cheese. Yum!
8. Top it Off:
Finish with a final layer of corn tortillas. Pour the last cup of salsa over the top and sprinkle with the remaining cheese. It’ll be extra gooey and delicious!
9. Bake:
Cover the dish with aluminum foil and pop it in the oven for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden. The smell will be amazing!
10. Serve and Enjoy:
Let your Mexican lasagna cool for a few minutes before diving in. Top with diced tomatoes, green onions, and fresh cilantro if you like. Enjoy your delicious homemade meal!
Can I Use a Different Type of Meat?
Absolutely! You can substitute the ground beef or turkey with ground chicken, a plant-based meat alternative, or even skip the meat entirely for a vegetarian version. Just make sure to adjust the cooking time accordingly if you’re using a different protein, especially if it requires a longer cooking time to ensure it’s safe to eat.
What If I Don’t Have Corn Tortillas?
No problem! You can use flour tortillas instead, but keep in mind that the texture will be different. If you want to go low-carb, zucchini or eggplant slices can be a great substitute as well. Just make sure to slice them thin and possibly roast them a bit before layering to reduce moisture.
Can I Prepare This Dish in Advance?
Yes! You can assemble the Mexican Lasagna up to a day ahead. Simply cover it tightly with foil and store it in the fridge. When you’re ready to bake, increase the baking time by about 10-15 minutes since it will be starting from cold.
How Do I Store Leftovers?
Leftover Mexican Lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions or place them in a baking dish and warm in the oven at 350°F (175°C) until heated through. Enjoy!
