why make this recipe
Mexican Lasagna is a fun twist on the traditional Italian dish. It combines the flavors of Mexican cuisine with the comforting layers of lasagna. Using corn tortillas instead of pasta gives it a unique texture while black beans, corn, and spices add a zesty kick. This dish is not only delicious but also simple to make, perfect for family dinners or gatherings with friends. It’s a great way to please a crowd and can be customized to suit different tastes.
how to make Mexican Lasagna
Ingredients
- 8-10 pieces Corn tortillas (Used instead of traditional pasta sheets.)
- 1 pound Ground beef or turkey (For a lighter option, use ground turkey.)
- 1 can Black beans (15 oz, drained and rinsed.)
- 1 cup Corn kernels (Fresh, frozen, or canned.)
- 1 cup Salsa (Choose mild or spicy based on preference.)
- 2 cups Shredded cheese (Cheddar, Monterey Jack, or a blend.)
- 1 small Onion (Diced.)
- 2 cloves Garlic (Minced.)
- 1 teaspoon Ground cumin (Adds a warm flavor.)
- 1 teaspoon Chili powder (For a spicy kick.)
- to taste Salt and pepper (For seasoning.)
- to taste Fresh cilantro (For garnish (optional.))
Directions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, sauté the diced onion and minced garlic until soft and fragrant, about 3-4 minutes.
- Add the ground beef (or turkey) to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess fat.
- Stir in the black beans, corn, salsa, cumin, chili powder, salt, and pepper. Let the mixture simmer for about 5 minutes.
- In a 9×13 inch baking dish, spread a thin layer of the meat mixture on the bottom. Place 2-3 corn tortillas over the meat mixture.
- Add another layer of the meat mixture on top of the tortillas, followed by a sprinkle of shredded cheese. Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with fresh cilantro if desired.
how to serve Mexican Lasagna
Serve Mexican Lasagna warm, straight from the oven. You can add toppings like sour cream, guacamole, or more salsa for extra flavor. Pair it with a side salad or tortilla chips for a complete meal. It’s also great on its own!
how to store Mexican Lasagna
To store leftovers, let the Mexican Lasagna cool completely, then cover it with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3-4 days. If you want to store it for a longer time, you can freeze it. Just wrap it tightly and place it in the freezer. It can last for about 2-3 months when frozen.
tips to make Mexican Lasagna
- Use fresh ingredients for better flavor.
- Feel free to add more veggies like bell peppers or zucchini for added nutrition.
- Adjust the spice level by choosing different types of salsa or adding more chili powder.
- Let the lasagna rest before serving to help it set.
variation
You can make a vegetarian version of this dish by omitting the meat and adding more beans or vegetables. Feel free to replace the ground meat with mushrooms or lentils for a hearty texture.
FAQs
Can I make Mexican Lasagna ahead of time?
Yes! You can prepare it a day in advance and keep it in the refrigerator until you are ready to bake.
Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used, but corn tortillas give an authentic flavor and texture.
Is it okay to skip the meat?
Absolutely! You can make a delicious vegetarian version by using more beans, vegetables, or a meat substitute.
Mexican Lasagna
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, sauté the diced onion and minced garlic until soft and fragrant, about 3-4 minutes.
- Add the ground beef (or turkey) to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess fat.
- Stir in the black beans, corn, salsa, cumin, chili powder, salt, and pepper. Let the mixture simmer for about 5 minutes.
- In a 9x13 inch baking dish, spread a thin layer of the meat mixture on the bottom. Place 2-3 corn tortillas over the meat mixture.
- Add another layer of the meat mixture on top of the tortillas, followed by a sprinkle of shredded cheese. Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with fresh cilantro if desired.
Notes
