Description

This Mexican Lasagna is a vibrant, flavor-packed, family-friendly main course that’s a fun twist on the classic Italian favorite. Layers of spiced ground beef, creamy beans, tangy salsa, gooey cheese, and soft tortillas stack up for a hearty, crowd-pleasing casserole that’s perfect for busy weeknights or casual gatherings.

Ingredients

Units Scale

Main Ingredients

1 pound ground beef (or ground turkey)
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning (about 2 tablespoons)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn kernels, drained
1 (16-ounce) jar salsa
2 cups shredded Mexican blend cheese
8 small flour tortillas (or corn tortillas, if preferred)

For the Topping

1 cup sour cream
1/4 cup sliced black olives
1/4 cup chopped fresh cilantro
1/4 cup diced tomatoes or pico de gallo (optional)

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Instructions

Preheat & Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil.
Cook the Filling: In a large skillet over medium heat, cook the ground beef and onion until the meat is browned and the onion is softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute, until fragrant. Drain excess fat if needed, then sprinkle in the taco seasoning. Stir to coat evenly, then mix in the black beans, corn, and half of the salsa. Cook for another 2-3 minutes until heated through.
Layer the Lasagna: Place a layer of tortillas (tearing to fit as needed) on the bottom of the prepared baking dish. Spread a third of the meat mixture over the tortillas, then sprinkle a fourth of the cheese on top. Repeat the layers two more times: tortillas, meat mixture, cheese. Finish with a final layer of tortillas, then spread the remaining salsa over the top and sprinkle with the last of the cheese.
Bake: Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake uncovered for another 10 minutes, until the cheese is bubbly and golden brown.
Garnish & Serve: Let the lasagna cool for 10 minutes before slicing. Top with dollops of sour cream, sliced black olives, chopped cilantro, and diced tomatoes or pico de gallo, if desired. Enjoy warm!

Notes

You can substitute ground chicken or use a meatless crumble for a vegetarian option.
Add chili powder or chopped jalapeños to the filling for extra heat.
This dish freezes well—wrap tightly and freeze for up to 2 months.
Try swapping flour tortillas for corn tortillas for a gluten-free version.

Nutrition

Serving Size: 1/8 of casserole
Calories: 420
Sugar: 4g
Sodium: 900mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 7g
Protein: 22g
Cholesterol: 65mg