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This Mexican lasagna has been a go-to comfort dish in my kitchen for a while now, bringing together familiar Tex-Mex flavors in a fun, layered casserole. It’s perfect for casual family dinners or when you want something satisfying without fussing over multiple components.
I first made this recipe on a chilly evening, and it instantly became a family favorite. Now, every time I make it, the house fills with a cozy aroma that everyone looks forward to.
Ingredients
- Ground beef: the hearty base, choose lean but flavorful cuts for best results
- Yellow onion: adds sweetness and depth, look for firm onions without soft spots
- Garlic: brings a fragrant punch fresh minced cloves work best to avoid bitterness
- Taco seasoning: this is the heart of the spicy flavor homemade or high-quality store-bought makes a difference
- Fire roasted diced tomatoes: their smoky flavor elevates the whole dish check for good quality for richer taste
- Green chiles: mild heat and a touch of tang canned ones are convenient and tasty
- Black beans: provide texture and protein drain and rinse to remove excess sodium
- Corn tortillas: the gluten-free substitute for pasta opt for fresh rather than pre-packaged for better texture
- Jack and cheddar cheese blend: creamy and melty go for freshly shredded cheeses rather than pre-shredded for smooth melting
- Fresh tomatoes and green onions: add brightness and crunch as toppings
- Sour cream: cool and tangy finish to balance spicy richness
Step-by-Step Instructions
- Preheat the Oven:
- Heat your oven to 350 degrees Fahrenheit and grease a 9 by 13 inch baking dish with cooking spray. This prevents sticking and ensures cleanup is quick and painless.
- Brown the Meat and Onions:
- Place a large skillet over medium heat and cook the ground beef along with diced yellow onion. Stir frequently until the beef loses its pinkness and the onions soften and turn translucent. This usually takes about eight minutes and builds a flavorful base.
- Add Garlic and Seasoning:
- Stir in minced garlic and let it cook for about one minute to release its aroma. Immediately add taco seasoning and half a cup of water. Stir well to blend all ingredients and bring out the spices’ complexity.
- Incorporate Tomatoes Beans and Chiles:
- Add fire roasted tomatoes with their juices, chopped green chiles, and thoroughly rinsed black beans. Mix well and let everything heat together for three to four minutes, which allows the flavors to meld.
- Assemble the Layers:
- Start by placing six corn tortillas in the bottom of your prepared dish, overlapping slightly to cover the surface without gaps. Spread one third of the meat mixture over the tortillas, then sprinkle two cups of shredded cheese on top. Repeat the layering process two more times, creating three complete layers of tortilla, meat, and cheese.
- Bake Until Bubbly:
- Cover the casserole with foil tightly and bake in your preheated oven for thirty to forty minutes. Look for bubbling edges and fully melted cheese as signs that it is ready.
- Rest Before Serving:
- Allow the lasagna to stand for about ten minutes once out of the oven. This rest time helps the layers set so slices keep their shape when cut. Serve warm topped with fresh diced tomatoes, sliced green onions, and spoonfuls of sour cream.
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One of my favorite ingredients here is the fire roasted tomatoes their deep, smoky character transforms the dish and brings out a comforting warmth. This recipe always sparks fond memories of sharing laughter around the dinner table with friends on a busy weeknight.
Storage Tips
Store leftover Mexican lasagna in an airtight container in the refrigerator for up to four days. Reheat individual portions in the microwave or oven until warmed through. It also freezes well—wrap tightly with plastic wrap and foil, then freeze for up to three months. Thaw overnight in the fridge before reheating.
Ingredient Substitutions
Swap ground beef for ground turkey or chicken for a leaner option Black beans may be replaced with pinto beans or kidney beans without altering texture much Cheese blends can be switched up according to preference Monterey Jack, mozzarella, or even a sharp white cheddar all work nicely If you want less heat, skip the green chiles or use mild diced tomatoes in place of the fire roasted kind
Serving Suggestions
Pair it with a fresh green salad dressed lightly with lime vinaigrette to brighten the meal Serve alongside Mexican street corn or a simple avocado salsa for extra color and flavor contrast A cool margarita or iced tea complements the layered spices perfectly
Cultural Context
This dish is a delicious example of Tex-Mex heritage where traditional Italian lasagna meets Mexican ingredients. Corn tortillas replace the pasta sheets and layers of spicy seasoned beef mix with classic southwestern staples like black beans and green chiles. It’s a fusion that celebrates comfort and bold flavors simultaneously.
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Frequently Asked Questions
- → What type of cheese works best for this dish?
A blend of shredded Jack and cheddar cheese melts well and offers a pleasant balance of creamy and sharp flavors that complement the savory filling.
- → Can I use flour tortillas instead of corn?
Corn tortillas provide authentic texture and flavor while holding the layers well, but flour tortillas can be a softer substitute if preferred.
- → How do I prevent the casserole from sticking?
Spraying the baking dish with cooking spray before layering helps prevent sticking and ensures easy serving.
- → What’s the best way to brown the meat and onions?
Cooking ground beef with diced onion over medium heat until the meat is no longer pink and onions soften enhances flavor and texture.
- → Why should I let the dish rest before slicing?
Allowing the casserole to sit for 10 minutes after baking helps it hold together better for clean slices and easier serving.