Mexican Lasagna

Servings: servings

Calories: 420cal

Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 casserole dish with non-stick cooking spray and set aside.
Cook ground beef and onion in a large skillet over medium heat until the meat is browned and the onions softens.
1 pound ground beef, 1 medium yellow onion
Add minced garlic to the skillet and saute for 1-2 minutes longer.
2 teaspoons minced garlic
Add taco seasoning and water and stir over medium heat until well combined.
1/4 cup taco seasoning, 1/2 cup water
Stir the tomatoes (juices included), green chiles, and black beans into the meat mixture and heat through.
14.5 ounce fire roasted diced tomatoes, 4 ounce green chiles, 15 ounce black beans
Line the prepared baking dish with 6 corn tortillas, overlapping slightly to cover the bottom of the casserole dish.
18 corn tortillas
Spread 1⁄3 of the meat mixture over the tortillas. Sprinkle 2 cups of the cheese over the meat mixture.
6 cups shredded jack and cheddar cheese
Continue layering corn tortillas, meat mixture, and cheese to form three layers total.
Cover with aluminum foil and bake for 30-40 minutes until casserole is bubbly and the cheese is fully melted.
Garnish with diced tomatoes and green onion. Let the casserole sit for 10 minutes for easy slicing and serving.
1 medium tomato, 1 bunch green onions
Serve with sour cream.
sour cream

5 from 533 votes

You can use salsa instead of the fire roasted tomatoes - I would recommend 1 1⁄2 cups of salsa. The juices in the tomatoes (or the salsa) provides the necessary moisture for the dish. Since we’re layering with corn tortillas, the filling needs that moisture.
If desired, you can substitute ground turkey for the ground beef. You can even use shredded beef, chicken, or pork if that your tastes better.
Frozen or canned corn can be added to the meat mixture in the skillet if desired.

Course: Dinner

Cuisine: American, Mexican

Prep Time15

Cook Time45

Total Time1