Description
Mexican Lasagna is a delicious fusion dish that layers traditional Mexican flavors into a comforting casserole format. Instead of pasta noodles and marinara sauce, it uses soft flour or corn tortillas layered with seasoned ground beef (or chicken/beans), refried or black beans, and plenty of melted cheese. Once baked until bubbly, it is finished with fresh toppings like diced tomatoes, sliced jalapeños, black olives, and fresh cilantro.
Ingredients & Supplies
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Tortillas: 6 to 8 large flour tortillas (or a layer of corn tortillas).
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Meat & Beans: 1 lb ground beef (or turkey/chicken), 1 packet of taco seasoning, and 1 can (15 oz) refried beans or black beans.
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Sauce/Tomatoes: 1 jar of salsa or a can of diced tomatoes with green chilies (like Rotel).
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Cheese: 2 to 3 cups shredded Mexican blend, cheddar, or Monterey Jack cheese.
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Toppings (as pictured): Diced tomatoes, sliced black olives, sliced jalapeños, fresh cilantro, and sour cream.
Step-by-Step Instructions
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Preheat and Prep: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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Cook the Meat: In a skillet over medium heat, brown the ground beef and drain any excess fat. Stir in the taco seasoning and tomatoes/salsa, simmering for a few minutes until thickened.
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Layer the Casserole:
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Place a layer of tortillas on the bottom of the baking dish.
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Spread a layer of beans, followed by the seasoned meat mixture and a generous handful of shredded cheese.
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Repeat the layers (tortillas, beans, meat, cheese) 2 to 3 times, finishing with a final layer of tortillas topped heavily with cheese.
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Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is completely melted and bubbling.
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Garnish and Serve: Let it rest for 10 minutes before slicing. Top generously with fresh diced tomatoes, sliced black olives, jalapeños, and cilantro before serving.
