Easy Mexican Lasagna Recipe
Layered Tex Mex comfort: tortillas, taco-seasoned beef, beans, salsa, and cheese baked enchilada-style for a cozy, family-friendly casserole that slices clean and reheats beautifully.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 8 servings
- Category: Casserole, Dinner
- Cuisine: Tex Mex
Ingredients
– 10–12 medium flour or corn tortillas
– 1 lb ground beef (or turkey), cooked and drained
– 1 packet taco seasoning (or 2 tbsp homemade)
– 1 cup spicy salsa (mild or hot to taste)
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup corn kernels (frozen or canned, drained)
– 2 cups red enchilada sauce (or tomato sauce)
– 2 1/2 cups shredded Mexican blend cheese
– 1 small onion, diced
– 1 bell pepper, diced
– 2 tbsp olive oil
– Salt and pepper, to taste
– Garnish: chopped cilantro, sliced green onions, lime wedges
Instructions
1. Cook Filling: Sauté onion/pepper in oil, brown beef, add taco seasoning, beans, corn, and salsa; simmer 2–3 min.
2. Prep Pan: Spread a thin layer of enchilada sauce in a 9×13-inch dish.
3. Layer: Tortillas → beef mix → sauce → cheese; répétez 3–4 couches.
4. Bake: Top with sauce/cheese; bake at 375°F (190°C) 20–25 min until bubbly.
5. Rest & Serve: Reposez 10–15 min; tranchez, garnissez de cilantro et lime.
Notes
Use flour tortillas for softer layers or corn for enchilada texture. Avoid oversaucing each layer for clean slices. Make-ahead: assemble, chill up to 24 hrs, add ~10 min bake. Gluten-free: corn tortillas. Dairy-free: plant-based cheese.