Mexican Lasagna
Our Mexican Lasagna recipe is made with layer upon layer of spectacular south-of-the-border flavors. A drool-worthy dish with just enough heat to wake up your taste buds, you will surely beat the picky palates in your house with this fabulous casserole that takes 15 minutes of prep and 15 minutes to bake. A favorite of adults and kids alike, it is sure to be a member of the clean plate club at your house too!
Why You’ll Love This Recipe
This Mexican Lasagna is the perfect blend of spice and comfort, combining the familiar taste of lasagna with bold Mexican flavors. It’s quick to prepare, loved by all ages, and versatile enough for any occasion.
Kitchen Equipment You’ll Need
- Large skillet
- Grater or knife for chopping
- 9×13 baking pan
- Measuring spoons
- Can opener
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1/2 small yellow onion, grated or finely chopped
- 2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 tablespoon New Mexico chile powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 (15 oz) can black beans, rinsed and drained
- 1 1/2 cups frozen sweet corn
- 1 (4 oz) can fire roasted diced green chiles
- 1 (10 oz) can enchilada sauce (or our homemade enchilada sauce)
- 12 8” large flour tortillas
- 8 ounces Pepperjack cheese, shredded
- 4 ounces Colby Jack cheese, shredded
- 6 oz can sliced olives, drained
- 2 scallions, finely chopped
- 2 tablespoons chopped cilantro
Instructions
- Preheat oven to 425°F.
- Drizzle olive oil into a large skillet, over medium high heat. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan.
- Smooth about 1/3 of the enchilada sauce over the bottom of a 9×13 baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).
- Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth about 1/3 of the enchilada sauce over the tortillas. Sprinkle 1/2 of each of the cheeses on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.
- Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.
- Serve and enjoy!
Tips for Success
- Use fresh ingredients for the best flavor, especially the spices.
- Allow the lasagna to rest for a few minutes before serving to make slicing easier.
- Customize the heat level by adjusting the amount of chile powder.
Additional Tips and Variations
- Try adding a layer of cooked rice for extra texture.
- Swap the ground beef with ground turkey or chicken for a lighter option.
- Add some jalapeños for an extra kick.
Nutritional Highlights (Per Serving)
This Mexican Lasagna offers a hearty serving of protein and fiber, thanks to the beef and beans. It’s a great choice for those looking to enjoy a filling meal that’s packed with flavor.
Frequently Asked Questions (FAQ)
Can I make this dish vegetarian?
Yes, simply substitute the ground beef with more beans or a meat alternative like tofu crumbles.
How should I store leftovers?
Refrigerate in an airtight container for up to 3 days or freeze for longer storage.
Can I use corn tortillas instead?
Absolutely, corn tortillas will give a slightly different texture and flavor that is equally delicious.
Conclusion
We hope you enjoy making and eating this Mexican Lasagna as much as we do! It’s a delightful twist on a classic that brings families together with its vibrant flavors. Give it a try and let us know how it turns out. We’d love to hear about your experience and any personal touches you add to the recipe.
