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Hearty Mexican Lasagna Bake

A generous slice of layered mexican lasagna filled with seasoned ground beef, cheese, and black beans, topped with sour cream and cilantro.
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Create a comforting, layered casserole that combines the structure of lasagna with bold Tex Mex flavors using tortillas instead of pasta. This recipe is simple to assemble and perfect for a family weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef or ground turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can red enchilada sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 12 corn or flour tortillas (6-inch size)
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream or plain Greek yogurt (for topping)
  • 1/2 cup chopped fresh cilantro (for garnish)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the ground meat and cook until browned. Drain off any excess fat.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the black beans, enchilada sauce, cumin, chili powder, oregano, salt, and pepper. Bring the mixture to a simmer, then stir in the diced tomatoes with green chilies. Remove from heat.
  5. Lightly warm the tortillas in a dry skillet or microwave for a few seconds each to make them pliable. This prevents tearing during assembly.
  6. Begin layering the lasagna in the prepared baking dish. Spread a thin layer of the meat mixture on the bottom of the dish.
  7. Arrange four tortillas over the meat layer, overlapping slightly if needed to cover the bottom.
  8. Spread half of the remaining meat mixture over the tortillas. Sprinkle with half of the Monterey Jack and cheddar cheese blend.
  9. Place another layer of four tortillas on top of the cheese. Spread the remaining meat mixture over this layer.
  10. Top with the final four tortillas. Sprinkle the remaining cheese mixture evenly over the top layer.
  11. Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  12. Let the Mexican layered casserole rest for 10 minutes before serving. Top each serving with a dollop of sour cream and a sprinkle of fresh cilantro.

Notes

  • For a spicier flavor, add one finely chopped jalapeño to the meat mixture when you add the onion.
  • You can substitute shredded cooked chicken or crumbled cooked chorizo for the ground beef to make this a tortilla stack dinner idea.
  • To make this a make ahead Mexican dinner, assemble the entire casserole, cover tightly with foil, and refrigerate for up to 24 hours. Add about 10-15 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a low-carb option, substitute low-carb tortillas or use thinly sliced zucchini or eggplant rounds in place of the tortillas.

Nutrition

Find it online: https://blissbatter.com/mexican-lasagna-recipe-easy-casserole/