Mexican Lasagna
Mexican Lasagna is an easy casserole that's loaded with your favorite taco flavors for a weeknight meal the whole family loves!
Servings: 6 servings
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 15 ounces canned corn drained
- 14 ounces canned fire-roasted tomatoes drained
- 15 ounces canned black beans drained
- 1/2 cup salsa divided
- 15 corn tortillas
- 2 1/2 cups shredded cheddar cheese
- Sour cream for garnish
- Green onion thinly sliced, for garnish
Instructions
- Preheat oven to 350 degrees F.
- Place a large skillet over medium heat. Add ground beef and cook until browned and no longer pink. Do not drain.
- Add taco seasoning to beef and stir until combined.
- Add corn, tomatoes, black beans, and 1/4 cup salsa to the ground beef and stir to combine. Set aside.
- Place 2 tablespoons salsa in the bottom of a 9-inch x 13-inch pan and spread to cover the bottom. Layer with 5 tortillas (4 whole and one cut in half to fill in the gap.)
- Add 1/2 of the beef mixture over the tortillas and then sprinkle with 1 cup cheese. Repeat layers - tortillas, remaining beef mixture, and 1 cup cheese.
- Top lasagna with 5 tortillas just like the previous layers. Spread remaining 2 tablespoons salsa over the tortillas. Sprinkle on remaining 1/2 cup cheese.
- Bake for 30 minutes, or until cheese is melted and lasagna is bubbling.
- Remove from oven and allow to rest for 10 minutes before serving. Cut into 6-8 slices, plate lasagna, and top with sour cream and green onion for garnish if desired.
Notes
You can use whatever salsa you like for this recipe. It's a great way to add extra heat or keep things mild depending on your taste preference.
Nutrition
Calories: 659kcal | Carbohydrates: 54g | Protein: 34g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 1074mg | Potassium: 727mg | Fiber: 10g | Sugar: 3g | Vitamin A: 920IU | Vitamin C: 5mg | Calcium: 457mg | Iron: 4.6mg
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