Mexican Lasagna with Tortillas
Servings: 12
Calories: 480kcal
Mexican Lasagna is sure to please. Loaded with layers of taco meat, cheese, sour cream, and tortillas. It can easily be made in advance and enjoyed all week long. It makes a lot, but it reheats beautifully! Or, you can cut the recipe in half! So good!
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Equipment
- Large skillet
- 9"x13" baking dish or lasagna pan
Ingredients
For the Meat Mixture
- 1 tablespoon olive oil
- 1 cup onion chopped
- 2 lbs ground beef
- 1 15 oz can black beans drained
- 1 cup corn frozen or fresh
- 1 15 oz can Ro-tel tomatoes or tomatoes with chiles
- ¼ cup taco seasoning See NOTES
- ½ cup beef broth or stock
- 16 oz sour cream 1 pint
- 4.5 oz can green chiles
- 15 flour tortillas fajita-sized, or corn tortillas
- 4 cups cheddar cheese shredded
- Pico de gallo for garnish
- Cilantro fresh, chopped, for garnish
- Jalapeños pickled, sliced, for garnish - optional
Instructions
- Preheat oven to 350°F.
Make the Meat Mixture
- Heat the oil in a large skillet over medium heat. Add the onion and cook until soft, about 4 to 5 minutes.1 tablespoon olive oil, 1 cup onion
- Add the beef and cook, stirring often, until no longer pink. Tilt the skillet and use a spoon to remove most of any rendered grease.2 lbs ground beef
- Stir in the drained beans, corn, Ro-tel, taco seasoning, and stock. Simmer until most of the liquid has evaporated, about 10 to 12 minutes. Set aside.1 15 oz can black beans, 1 cup corn, 1 15 oz can Ro-tel tomatoes, ¼ cup taco seasoning, ½ cup beef broth
Make the Sour Cream Mixture
- In a medium bowl, mix the sour cream with the green chiles until fully combined. Set aside.16 oz sour cream, 4.5 oz can green chiles
Assemble and Bake the Lasagna
- Add ⅓ of the meat mixture into the bottom of a 9"x13" baking dish. Make a layer of tortillas over the meat (see the video for reference). Add another third of the meat mixture. Top with ⅓ of the cheese. Add another layer of tortillas. Top with the sour cream/chili mixture (spread evenly). Add another ⅓ of the cheese. Top with one more layer of tortillas, then the rest of the meat, and then top with the remaining cheese.15 flour tortillas, 4 cups cheddar cheese
- Bake, uncovered, for 25 minutes, or until heated through and bubbly. Remove from the oven and let rest for about 5 minutes. Top with desired garnishes. Slice and serve at once.Pico de gallo, Cilantro, Jalapeños
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
If you are making the homemade taco seasoning, you'll want to add 1 teaspoon of salt to the meat mixture. If you are using store-bought, no need to add any salt.
See the video for cutting the tortillas to fit into the dish and making the layers. Corn tortillas can be substituted for flour, if desired.
Leftovers will keep covered in the fridge for up to 5 days, and the lasagna can be frozen (uncooked) for up to 2 months (let thaw completely before baking). Reheat leftovers in a 350°F oven for about 20 minutes, or microwave individual servings on HIGH in 1-minute intervals until heated through.
Nutrition
Calories: 480kcal | Carbohydrates: 29g | Protein: 20g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 1030mg | Potassium: 278mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1109IU | Vitamin C: 6mg | Calcium: 370mg | Iron: 3mg