This Mexican lasagna is a delicious casserole with layers of savory ground beef, beans, cheese, corn tortillas, and more! It's quick and easy to prepare the beef mixture filling before the oven cooks the lasagna to bubbly deliciousness. Perfect for serving a large and hungry crowd - plus, it's on the table in about an hour!
15ozblack beans(1 15-ounce can, drained and rinsed)
18corn tortillas
6cupscheddar cheese(shredded, or use a combination of Monterey Jack, cheddar, and queso quesadilla)
1mediumtomato(optional - diced, use up to 2 tomatoes, for garnish)
1bunchgreen onions(optional - sliced, for garnish)
sour cream or Mexican crema(optional - for serving)
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Instructions
Preheat your oven to 350°F (175°C) then spray a 9x13 baking dish with non-stick cooking spray. Set the dish aside for later use.
Take out a large skillet and heat over medium heat. Add in the 1 lb ground beef and 1 cup yellow onion and cook until the meat is browned and the onion has softened.
Add 2 teaspoon garlic and saute for 1-2 minutes. Then add the ¼ cup taco seasoning and ½ cup water and stir with a wooden spoon until the meat is thoroughly coated.
Add the 14½ oz diced tomatoes with juices, 4 oz diced green chiles, and 15 oz black beans to the skillet with the meat and heat through. Take the mixture off of the heat and set aside.
Grab your prepared baking dish and line the bottom with 6 corn tortillas. *You can overlap the tortillas as long as the entire bottom of the dish is covered.
Next, add ⅓ of the meat mixture on top of the tortillas and use a spatula to spread it out in an even layer. Then sprinkle 2 cups of the shredded cheese on top of the meat evenly.
Keep adding the rest of the tortillas, meat mixture, and shredded cheese until there are three layers. Then cover the lasagna with aluminum foil.
Bake at 350°F (175°C) for 30 minutes, then remove the aluminum foil. Continue cooking for 10-15 minutes until the casserole is bubbly and the cheese has melted.
Add 1 medium tomato and 1 bunch green onions as a garnish on top of the casserole then let it sit for 10 minutes so that it's easy to slice. Serve with sour cream or Mexican crema if desired.
Notes
Feel free to substitute the ground beef with your favorite ground meats like ground chicken or ground turkey.
Each teaspoon of minced garlic is approximately equal to 1 clove.
I used my easy homemade taco seasoning to season the beef. However, you can use any of your favorite brands if you'd like.
You can substitute 1½ cups of your favorite salsa instead of the diced tomatoes or fire-roasted diced tomatoes if you'd like. It's important not to drain the tomatoes, diced green chiles, or salsa, as the liquid helps bring moisture to the casserole and hydrate the corn tortillas.
You can add frozen or fresh corn to the beef mixture if you'd like with the black beans.
When cooking this dish, you'll want to first bake it for 30 minutes covered with aluminum foil, then remove the foil and continue to cook for another 10-15 minutes. Your casserole is ready when it is bubbly and all of the cheese has melted.
This dish can be prepared up to a day in advance and stored in the fridge. If you would like to do this to save time, take it out of the refrigerator and let it sit at room temperature before you bake it. Preparing it in advance will make the tortillas softer, and some may prefer the casserole this way.
To store: Place any leftovers in an airtight container and store them in your fridge for up to 2-3 days.
To reheat: Preheat your oven to 350°F (175°C), then transfer your casserole leftovers to a baking dish. Reheat in the oven until the casserole is warmed through to your liking. Alternatively, you can reheat individual pieces on a microwavable plate in 30-second increments.
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