I am never one to pass up Mexican food, so when my husband made a Mexican lasagna a few years ago, I was anxious to try it. I loved it, as well as the idea! So, I used his base recipe for inspiration and added a few ingredients. It turned out delicious, and it’s the perfect weeknight meal!
Mexican Lasagna
Ingredients
- 1 lb ground beef
- 2 Tbsp taco seasoning
- 1 15 oz can corn drained
- 1 15 oz can fire roasted tomatoes drained
- 1 15 oz can black beans drained
- ½ cup salsa
- 9 fajita sized tortillas
- 2½ cups cheddar cheese shredded
Instructions
- Preheat oven to 350°F.
- Brown ground beef in large skillet over medium high heat. Add taco seasoning and stir until combined.
- Add the corn, tomatoes, black beans, and ¼ cup of salsa. Stir until everything is completely mixed together.
- Spread 2-3 tablespoons of salsa on the bottom of a 9 x 13 pan. Layer with two tortillas, so they cross in the middle. Cut a third tortilla in halves and cover the end gaps.
- Add half of the beef mixture over the tortillas and sprinkle with 1 cup of cheese. Repeat the layers (tortillas, beef mixture, cheese).
- Top with another layer of tortillas and spread the remaining salsa over top the tortillas. Sprinkle the remaining cheese over the salsa.
- Bake for 30 minutes, until cheese is bubbling. Let cool 10 minutes before serving. Garnish with sour cream or plain Greek yogurt and enjoy!
