Why Make This Recipe
30-Minute Simple Mexican Lasagna is a quick and delicious twist on traditional lasagna. It’s packed with flavor and is perfect for busy weeknights when you want a homemade meal without spending hours cooking. With layers of tortillas, seasoned beef, beans, and melty cheese, this dish is sure to please the whole family.
How to Make 30-Minute Simple Mexican Lasagna
Ingredients
- 1 lb lean ground beef
- 2 tablespoons olive oil
- ½ small yellow onion, grated
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1½ cups frozen sweet corn
- 1 (4 oz) can fire-roasted diced green chiles
- 1 (10 oz) can enchilada sauce
- 12 large (8-inch) flour tortillas
- 12 oz Mexican cheese blend, shredded
- 1 (6 oz) can sliced black olives, drained
- 2 scallions, finely chopped
- 2 tablespoons fresh cilantro, chopped
Directions
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish. I always do this first so my oven is ready when I need it.
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the grated onion and cook for 2-3 minutes until fragrant and softened.
- Add the ground beef, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned and cooked through, with no pink remaining.
- Stir in the smoked paprika, cumin, chili powder, salt, and pepper. Cook for another minute until the spices become fragrant and coat the meat evenly.
- Add the diced tomatoes, black beans, corn, and green chiles to the skillet. Simmer for 3-4 minutes, stirring occasionally, until the mixture thickens slightly.
- Pour half of the enchilada sauce into the bottom of your prepared baking dish. Spread it evenly with a spoon to ensure good coverage.
- Layer 6 tortillas over the sauce, overlapping them slightly to cover the bottom completely. Don’t worry if they don’t fit perfectly—just press them gently to conform.
- Spread half of the meat mixture over the tortillas, then sprinkle with half of the Mexican cheese blend. Add half of the sliced olives evenly across the top.
- Repeat the layers: remaining tortillas, remaining meat mixture, remaining enchilada sauce, and top with the rest of the cheese and olives.
- Cover tightly with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes until the cheese is bubbly and lightly golden.
- Let it rest for 5 minutes before slicing. I garnish with chopped scallions and cilantro just before serving for fresh color and flavor.
How to Serve 30-Minute Simple Mexican Lasagna
Serve this delicious lasagna hot from the oven. You can add a dollop of sour cream, some avocado slices, or fresh salsa on top. It pairs well with a side of green salad or tortilla chips for extra crunch.
How to Store 30-Minute Simple Mexican Lasagna
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the lasagna in the oven or microwave until warmed through. You can also freeze the lasagna before baking it. Just cover tightly with foil and it can last in the freezer for up to 3 months.
Tips to Make 30-Minute Simple Mexican Lasagna
- Use lean ground beef for a healthier option, or substitute it with ground turkey or chicken.
- For extra flavor, add some taco seasoning to the meat mixture.
- If you like it spicy, consider adding some diced jalapeños or a pinch of cayenne pepper.
- You can also use corn tortillas instead of flour for a gluten-free version.
Variation
You can make a vegetarian version by using mushrooms, zucchini, or spinach in place of the ground beef. Replace the beans with extra vegetables for a hearty meal.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the lasagna a few hours in advance and refrigerate it before baking. Just add a few extra minutes to the baking time.
Can I use a different type of cheese?
Absolutely! Feel free to mix in your favorite cheese, such as cheddar, Monterey Jack, or even pepper jack for a little heat.
What can I serve with Mexican lasagna?
This dish goes well with a simple side salad, Spanish rice, or even corn on the cob. Enjoy it with some tortilla chips and salsa for a complete meal!
30-Minute Simple Mexican Lasagna
Ingredients
Method
- Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish.
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the grated onion and cook for 2-3 minutes until fragrant and softened.
- Add the ground beef, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned and cooked through, with no pink remaining.
- Stir in the smoked paprika, cumin, chili powder, salt, and pepper. Cook for another minute until the spices become fragrant.
- Add the diced tomatoes, black beans, corn, and green chiles to the skillet. Simmer for 3-4 minutes, stirring occasionally, until the mixture thickens slightly.
- Pour half of the enchilada sauce into the bottom of your prepared baking dish.
- Layer 6 tortillas over the sauce, overlapping them slightly to cover the bottom completely.
- Spread half of the meat mixture over the tortillas, then sprinkle with half of the Mexican cheese blend. Add half of the sliced olives evenly across the top.
- Repeat the layers: remaining tortillas, remaining meat mixture, remaining enchilada sauce, and top with the rest of the cheese and olives.
- Cover tightly with foil and bake for 20 minutes.
- Remove the foil and bake for another 5-10 minutes until the cheese is bubbly and lightly golden.
- Let it rest for 5 minutes before slicing and garnish with chopped scallions and cilantro before serving.
Notes
