Mexican Lasagna
Mexican Lasagna is a comforting fusion of classic Italian lasagna and the bold, spicy flavors of Mexican cuisine. Layers of seasoned beef, tomato salsa, refried beans, sweet corn, and gooey cheese are stacked between soft tortillas for a hearty, weeknight-friendly casserole.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 1 packet taco seasoning
- 1 cup tomato salsa
- 1 can refried beans
- 1 can corn drained
- 1 can black beans drained and rinsed
- 2 cups shredded Mexican blend cheese
- 8 small flour tortillas
- 1 tablespoon chopped cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9 by 13 inch baking dish with olive oil or nonstick spray.
- In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook for 3 to 4 minutes until softened.
- Add the ground beef to the skillet. Cook until fully browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat.
- Stir in the garlic and taco seasoning. Add the tomato salsa and simmer for 2 to 3 minutes until well combined. Remove from heat.
- In a mixing bowl, combine the refried beans, drained corn, and drained & rinsed black beans. Mix until creamy and evenly blended.
- Begin layering: Place two tortillas on the bottom of the baking dish, overlapping as needed. Spread a third of the bean mixture on top, followed by a third of the beef mixture, then a sprinkle of cheese.
- Repeat the layering process two more times, finishing with tortillas on top and a generous layer of cheese.
- Cover loosely with foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the cheese is bubbly and golden.
- Let rest for 5 minutes before slicing. Garnish with chopped cilantro before serving.
Nutrition
Calories: 430kcalCarbohydrates: 35gProtein: 24gFat: 24gSodium: 920mgFiber: 6gSugar: 4g
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