Mexican Lasagna: Layers of Flavor for a Comforting Twist on Taco Night!
Get ready for a vibrant and incredibly comforting meal with this Mexican Lasagna! It’s a brilliant fusion that takes everything you love about taco night – seasoned ground beef, hearty black beans, zesty fire-roasted tomatoes, and an abundance of gooey, melted cheese – and layers it with corn tortillas, much like a traditional lasagna. The result is an easy-to-make, satisfying casserole bursting with bold Mexican-inspired flavors, perfect for family dinners, potlucks, or simply when you crave something warm and wonderfully cheesy.
Why You’ll Love This Mexican Lasagna
- Flavorful Fusion: All the best elements of tacos and enchiladas, layered into a comforting casserole.
- Hearty & Satisfying: Packed with protein, beans, and cheese for a truly filling meal.
- Easy Assembly: Simple layering makes this a straightforward dish to put together.
- Crowd-Pleasing: A universally loved flavor profile that’s a guaranteed hit with family and friends.
- Make-Ahead Friendly: Assembles beautifully ahead of time, making it perfect for busy schedules.
What You’ll Need
Gather these delicious ingredients to craft your amazing Mexican Lasagna:
Ingredients:
- 1 lb ground beef (lean recommended)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (1.25 oz) packet taco seasoning (or 2-3 tbsp homemade taco seasoning)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- ½ cup chicken broth
- 12-15 corn tortillas (6-inch, white or yellow)
- 2 cups shredded Monterey Jack cheese (or a Mexican blend), divided
- 1 cup shredded cheddar cheese, divided
- 2 tbsp olive oil (for sautéing)
- Optional toppings: Fresh cilantro, diced avocado, sour cream, salsa, pickled jalapeños
Instructions: Brown, Simmer, Layer, and Bake!
1. Prepare the Seasoned Beef:
Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the 1 lb ground beef and 1 medium diced onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened, about 7-10 minutes. Drain off any excess grease. Add the 2 cloves minced garlic and cook for 1 minute more until fragrant. Stir in the 1 (1.25 oz) packet taco seasoning. Cook for 1 minute, stirring constantly, to toast the spices.
2. Create the Beef & Bean Sauce:
To the skillet with the seasoned beef, add the 1 (15 oz) can rinsed and drained black beans, 1 (14.5 oz) can fire-roasted diced tomatoes (undrained), 1 (8 oz) can tomato sauce, and ½ cup chicken broth. Bring the mixture to a simmer, then reduce heat to low. Let it simmer gently for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if needed.
3. Prepare the Tortillas:
While the sauce simmers, prepare your tortillas. To make them pliable and prevent them from breaking during layering, you can:
- Option A (Quick): Briefly warm them in the microwave for 15-20 seconds per stack of 5-6 tortillas.
- Option B (Traditional): Quickly dip each tortilla in the hot beef sauce or warm them briefly in a dry skillet until soft.
4. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread about ½ cup of the beef and bean sauce evenly over the bottom of the baking dish. This prevents the bottom tortillas from sticking and adds flavor. Arrange a single layer of corn tortillas over the sauce, overlapping them slightly to cover the entire bottom (you’ll use about 4-5 tortillas per layer, depending on their size). Spread about 1.5 cups of the beef and bean sauce evenly over the tortillas. Sprinkle with ½ cup shredded Monterey Jack cheese and ½ cup shredded cheddar cheese.
Repeat the layers: tortillas, beef and bean sauce, and cheese, ending with a layer of sauce. You should get 3 layers of tortillas and 3 layers of sauce/cheese. The top layer should be sauce.
5. Bake to Cheesy Perfection:
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Carefully remove the foil. Sprinkle the remaining 1 cup shredded Monterey Jack cheese and ½ cup shredded cheddar cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden, and the sauce is simmering around the edges.
6. Rest and Serve:
Remove the Mexican Lasagna from the oven. Let it rest for 10-15 minutes before serving. This crucial step allows the layers to set, making it much easier to slice and serve neatly, and prevents the cheese from oozing out excessively. Serve warm with your favorite optional toppings like fresh cilantro, diced avocado, a dollop of sour cream, or a spoonful of salsa. Enjoy this comforting twist on taco night!
Tips for a Top-Notch Mexican Lasagna
- Prep Ahead: You can assemble the entire Mexican Lasagna (without baking) up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove from the fridge 30 minutes before baking and add 10-15 minutes to the initial covered baking time.
- Tortilla Choice: Corn tortillas are traditional for Mexican lasagnas and absorb the sauce beautifully. If you prefer, you can use small flour tortillas, but they might become a bit chewier. For an authentic touch, quickly dip each corn tortilla in warm oil for a few seconds before layering to make them more pliable and prevent them from falling apart, though warming them in the microwave or sauce works for convenience.
- Lean Ground Beef: Using lean ground beef minimizes the need to drain excess fat, making the process quicker and cleaner. If your beef has a higher fat content, ensure you drain it thoroughly after browning.
- Seasoning Control: Start with the packet of taco seasoning, then taste the beef sauce before layering. Adjust salt, pepper, or add a pinch of chili powder or cumin if you desire a bolder flavor.
- Fire-Roasted Tomatoes: These add a wonderful depth of flavor compared to regular diced tomatoes, with a subtle smoky sweetness that enhances the “fajita” feel.
- Cheese Blend: Monterey Jack is excellent for meltiness. Combining it with cheddar offers a good balance of stretch and sharper flavor. Feel free to use other melting cheeses like Colby Jack, Oaxaca, or a pre-shredded Mexican blend.
- Don’t Skimp on the Rest Time: This is key for any layered casserole. Resting allows the liquids to be fully absorbed and the cheese to firm up slightly, ensuring clean, beautiful slices.
- Serving Suggestions: This casserole is fantastic on its own, but a simple side salad, some extra black beans, or a side of guacamole would complete the meal.
This Mexican Lasagna is more than just a recipe; it’s an experience – a hearty, flavorful, and incredibly satisfying dish that brings the vibrant tastes of Mexico right to your dinner table. It’s comforting, easy to make, and a surefire hit for any occasion!