If you pop into my kitchen on one of those “we’ve-eaten-chicken-three-nights-in-a-row” kind of evenings, odds are you’ll find me tossing together this Mexican Lasagna. Honestly, it’s the first recipe I ever sort of improvised in college when I realized I could layer tortillas like pasta. My roommate called it ‘taco casserole,’ but, eh, Mexican Lasagna just has more flair. Once, I tried making it with homemade tortillas for some reason—never again! Store-bought all the way.
But Why Make This Anyway?
I make this when my family basically starts hinting (not so subtly) that they’re bored of soup, or when there’s a random half-bag of shredded cheese just begging to be used up. My youngest can pick out the olives and everyone else still raves. Plus, it’s flexible if you forget something. I even snuck in some leftover roasted veggies once — no one noticed or cared. If things get hectic (story of my life), you can throw it together in advance and just bake when you get home. Best of all? There’s only ever like, two pans to wash. For me, that’s reason enough.
What You’ll Need (And a Few Cheeky Swaps)
- 1 pound ground beef (Sometimes I do half ground turkey to feel virtuous. Shhh!)
- 1 small onion, finely chopped (Red or yellow, no one notices)
- 2 cloves garlic, minced (Or that pre-minced jar stuff if you must)
- 1 packet taco seasoning (Homemade is awesome if you’re fancy, otherwise store brand works fine)
- 1 (15-ounce) can black beans, drained and rinsed (I used pinto beans once—it was…fine)
- 1 (15-ounce) can corn, drained (Frozen works too, just defrost a handful)
- 1 (15-ounce) can diced tomatoes, drained (My mom swears by the fire-roasted kind, but use what you’ve got)
- 2 cups shredded Mexican cheese blend (Cheddar is totally good in a pinch)
- 8 small flour tortillas (Or corn tortillas for a gluten-free groove—just a bit messier to layer)
- 1 (10-ounce) can enchilada sauce, red or green (I’ve mixed both together when cupboards were low and it was actually decent)
- 1/2 cup sliced black olives (Totally optional—my husband thinks they’re evil)
- Chopped fresh cilantro, for serving (I skip this if I can’t be bothered to go to the store)
How To Make Your New Favorite Dinner
- Preheat your oven to 375°F (190°C). If you forget and turn it on halfway through layering, don’t panic. Just let things sit while it heats up.
- Brown the ground beef and onion in a big skillet over medium heat. Toss in the garlic towards the end so it doesn’t burn (ask me how I know). Drain any excess grease—unless you’re feeling wild.
- Sprinkle in the taco seasoning and add about 1/4 cup of water. Stir until everything’s nicely coated. Now’s the time I usually sneak a taste, just to make sure it’s got enough kick.
- Stir in the beans, corn, and diced tomatoes. Let it all mingle together for about 2–3 minutes. Don’t worry if it looks like a colorful mess—it layers up beautifully.
- Grab a 9×13-inch baking dish. Spread a thin layer of enchilada sauce on the bottom. This is mostly to keep things from sticking, but it does add a bit of tang.
- Lay 4 tortillas across the bottom, just slightly overlapping. Tear them to fit if you have to; perfection is overrated.
- Spoon over half the meat mixture, scatter with a generous handful of cheese, and pour about half the remaining enchilada sauce over the top.
- Add the next layer: the last 4 tortillas, then the rest of the meat mixture, more cheese, and the rest of the enchilada sauce. Sprinkle olives all over if you’re in that kind of mood.
- Cover with foil (I always forget this and end up with overly crunchy cheese, so don’t forget, eh?). Bake for 20 minutes, then yank off the foil and bake for another 10–15 so it gets all bubbly and golden.
- Let it sit for AT LEAST 10 minutes before hacking into it, or it’ll collapse like a bad Jenga tower. Top with chopped cilantro if you remember.
Some Notes from My Many Attempts
- If you like it extra saucy, double the enchilada sauce. Once I tried to do this, though, and ended up with soup, so maybe go easy the first time.
- Letting it sit really does help it not fall apart. Or, I mean, just embrace the mess—it still tastes good.
- Sometimes I add a bit of cumin to the beef for more depth, but that’s probably just me being fussy.
Weird (and Not-So-Weird) Variations
- Shredded rotisserie chicken instead of beef is fantastic, plus no need to brown anything.
- I tried layering zucchini instead of tortillas. It…tasted like healthy regret. Would not repeat.
- Vegetarian? Go wild with more beans, peppers, and even spinach if you like green stuff.
- Once added jalapeños and my sister declared it ‘from hell,’ but I loved it.
Do I Need Fancy Equipment?
Honestly, a big ol’ skillet and a 9×13 baking dish are about it. I do have a legit lasagna spatula (yes, that’s a thing!), but it’s not required. Once, when I couldn’t find my dish, I used two loaf pans and made ‘mini lasagnas’—worked fine.
Storage Wisdom
This keeps like a champ in the fridge for 3 days—though honestly, in my house it never lasts more than a day! Stick it in a covered container, or just wrap the dish in foil if you’re lazy (like me half the time). Reheats well in the microwave or oven, but gets a little soggier every day, not that anyone ever minds.
What To Serve With It (Besides a Big Appetite)
I always serve it with a simple green salad—sometimes just shredded lettuce and leftover ranch, if I’m honest. My aunt brings chips and salsa to everything, so we do that too. For the kids, I add a side of guac, but sometimes it’s just a sliced avocado and a squeeze of lime. To each their own.
Pro Tips (aka What I Learned the Hard Way)
- Don’t skip the foil for the first bake—you’ll wind up with crunchy edges nobody really wants (except maybe my husband?).
- Let it cool a bit. Seriously. I once cut into it straight from the oven and had a cheese avalanche that stained my favorite PJs.
- I used to try doubling the cheese inside, but then it came out way too greasy and weirdly chewy on top. Less is sometimes more. Actually, no, just the right amount is more.
FAQ (Stuff People Actually Ask Me)
- Can I make Mexican lasagna ahead? Oh, definitely! Assemble, cover, and pop it in the fridge for up to a day. Bake as usual, but throw on an extra 10 minutes with the foil.
- Is this spicy? Not really, unless you use hot enchilada sauce or toss in jalapeños (see above, re: ‘from hell’).
- Do I need to use beef? Nope. Turkey, chicken, or vegetarian all work. Even tofu, but don’t ask me—I’m too chicken (ha!) to try it.
- Can I freeze it? Sure thing, but, fair warning—tortillas get mushy after freezing. Not the end of the world if you’re desperate for an easy meal.
- Do I have to drain the tomatoes? Actually, yes, unless you want lasagna soup. Which, maybe you do—who am I to judge?
If you end up with a little more cheese or sauce, just pile it on—or snack on it while baking, your secret’s safe here. And if you totally mess up the layers, just cover with cheese, bake, and act like you meant to do it that way. Enjoy!
Ingredients
- 1 pound ground beef (Sometimes I do half ground turkey to feel virtuous. Shhh!)
- 1 small onion, finely chopped (Red or yellow, no one notices)
- 2 cloves garlic, minced (Or that pre-minced jar stuff if you must)
- 1 packet taco seasoning (Homemade is awesome if you’re fancy, otherwise store brand works fine)
- 1 (15-ounce) can black beans, drained and rinsed (I used pinto beans once—it was…fine)
- 1 (15-ounce) can corn, drained (Frozen works too, just defrost a handful)
- 1 (15-ounce) can diced tomatoes, drained (My mom swears by the fire-roasted kind, but use what you’ve got)
- 2 cups shredded Mexican cheese blend (Cheddar is totally good in a pinch)
- 8 small flour tortillas (Or corn tortillas for a gluten-free groove—just a bit messier to layer)
- 1 (10-ounce) can enchilada sauce, red or green (I’ve mixed both together when cupboards were low and it was actually decent)
- 1/2 cup sliced black olives (Totally optional—my husband thinks they’re evil)
- Chopped fresh cilantro, for serving (I skip this if I can’t be bothered to go to the store)
Instructions
-
1Preheat your oven to 375°F (190°C). If you forget and turn it on halfway through layering, don’t panic. Just let things sit while it heats up.
-
2Brown the ground beef and onion in a big skillet over medium heat. Toss in the garlic towards the end so it doesn’t burn (ask me how I know). Drain any excess grease—unless you’re feeling wild.
-
3Sprinkle in the taco seasoning and add about 1/4 cup of water. Stir until everything’s nicely coated. Now’s the time I usually sneak a taste, just to make sure it’s got enough kick.
-
4Stir in the beans, corn, and diced tomatoes. Let it all mingle together for about 2–3 minutes. Don’t worry if it looks like a colorful mess—it layers up beautifully.
-
5Grab a 9×13-inch baking dish. Spread a thin layer of enchilada sauce on the bottom. This is mostly to keep things from sticking, but it does add a bit of tang.
-
6Lay 4 tortillas across the bottom, just slightly overlapping. Tear them to fit if you have to; perfection is overrated.
-
7Spoon over half the meat mixture, scatter with a generous handful of cheese, and pour about half the remaining enchilada sauce over the top.
-
8Add the next layer: the last 4 tortillas, then the rest of the meat mixture, more cheese, and the rest of the enchilada sauce. Sprinkle olives all over if you’re in that kind of mood.
-
9Cover with foil (I always forget this and end up with overly crunchy cheese, so don’t forget, eh?). Bake for 20 minutes, then yank off the foil and bake for another 10–15 so it gets all bubbly and golden.
-
10Let it sit for AT LEAST 10 minutes before hacking into it, or it’ll collapse like a bad Jenga tower. Top with chopped cilantro if you remember.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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