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Cheesy layers, seasoned beef, gooey cheese, and a pile of toppings—this Mexican Lasagna packs loads of flavor with every bite. Throw in a few tortillas and you’ve got an easy crowd-pleaser for family night or feeding lots of hungry folks.
From the very first time I baked this, everyone at home wanted it for their birthday dinner. Stacked tortillas win over the family every time, and leftovers taste even better when reheated.
Savory Ingredients
- Shredded jack and cheddar cheese blend: Melts smoothly for creamy bites—grate a block yourself for best results
- Sour cream: Adds creamy coolness to mellow out the heat—full fat gives it extra richness
- Green onions: Toss on for crisp crunch and a pop of green—grab bunches with bright, fresh tips
- Fresh garlic: Tosses in that classic punchy taste
- Canned fire roasted diced tomatoes: Bring smoky depth—go for the ones with a deep color for more flavor
- Green chiles: Sprinkle on for a little kick—pick mild if serving kids or spicy if you’re feeling bold
- Ripe tomatoes: Slice up to give juicy, fresh flavor on top—look for ones that feel weighty and smell sweet
- Ground beef: Gives the filling a hearty boost and keeps it rich
- Yellow onion: Adds gentle sweetness and makes things less heavy
- Canned black beans: Rounds out the meal and fills you up—pick beans that stay firm
- Corn tortillas: Adds classic Mexican texture—thicker tortillas are best for layering
- Taco seasoning: Packs in all those spicy flavors—grab a tasty mix or shake up your own
Tasty Steps
- Let the Lasagna Rest:
- Pop the dish out of the oven and leave it uncovered for about ten minutes. Layers stay put and you can cut nice, tidy squares. Sprinkle with tomato chunks and green onion on top. Scoop out slices and add sour cream before serving.
- Get it Golden in the Oven:
- Wrap the casserole dish tightly with foil. Set it in the oven for thirty to forty minutes, long enough for the whole thing to get hot and the cheese to melt throughout.
- Put Down the Layers:
- Start with six tortillas overlapped in the pan so there aren’t any holes. Spoon on a third of your beefy filling, then scatter a couple handfuls of shredded cheese. Do this two more times, for three full layers. Use up all your meat and cheese by the top.
- Mix Up the Filling:
- Open up your tomatoes, green chiles, and black beans—dump everything, juices and all, into the skillet. Give it a good stir and let it simmer five minutes so it thickens up and starts to smell amazing.
- Stir in Garlic and Season:
- Drop in the chopped garlic and let it sizzle just until it smells really fragrant (don’t let it burn). Shake in your taco seasoning and splash with water, stirring it all so every piece of beef grabs those flavors.
- Brown the Beef and Onion:
- Add the ground beef and onion to a big fry pan, set it on medium, and cook until the beef isn’t pink and the onion softens. Stir now and then so it cooks through and smells irresistible.
- Crank Up the Oven and Prep:
- Heat your oven to three-fifty Fahrenheit. Hit your baking dish with some spray so nothing sticks later.
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Fire roasted tomatoes always send me back to the smoky, welcoming smells in my grandma’s kitchen. She’d use the stove burner to toast tortillas for extra char, and I love slipping a bit of that flavor in here too.
Storage Solutions
This dish keeps just fine in the fridge for a few days. Once it cools, slice it up and either wrap in foil or pop into a sealed container. For heating up, you can do it in the oven (cover with foil) or in the microwave. Need to freeze it? Wrap tightly, then thaw in the fridge before reheating so it holds together better.
Swap Outs
Sub in cooked ground turkey, shredded chicken, or a plant-based crumble for the beef. No black beans? Pinto or kidney beans are both great. Thick yellow corn tortillas hold up best, but white corn or flour tortillas are fine if that’s what you’ve got.
Serving Ideas
For a filling meal, serve warm slices with wedges of lime, avocado, or crunchy lettuce. Mexican rice on the side makes it even better. When there’s a crowd, put out bowls of jalapeños, olives, cilantro, and hot sauce so everyone builds their own flavor combo.
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What I love most about Mexican Lasagna is how you can swap in anything you feel like and it always turns out tasty. Throw in extra chiles or roast some veggies to make it your own. Every time, the kitchen fills with good smells and everyone comes running for a piece.
Frequently Asked Questions
- → Can I substitute ground turkey for beef?
Go for ground turkey if you want. It brings a lighter vibe but still keeps all the heartiness you’re after.
- → What type of cheese blend is best?
Grab a combo of jack and cheddar—they melt great together and give you creamy goodness and a little sharp bite.
- → Do I need to drain the tomatoes?
Don’t dump the tomato juice out—leave it in. That extra liquid keeps every bite juicy and adds punch to your sauce.
- → Can I prepare this casserole ahead?
Sure thing! Just build your layers, stick it in the fridge, and bake later when you want. Makes dinnertime easy.
- → What are some other topping ideas?
Top it with avocado, cilantro, jalapeños, or whatever you’re craving—those add fresh crunch and color with classic ones like sour cream.
- → Are there gluten-free options?
Stick with corn tortillas to keep it gluten-free, but double-check your spice mixes to make sure they're safe too.