Description
This Mexican Lasagna is a flavorful, layered casserole combining seasoned ground beef, refried beans, corn tortillas, enchilada sauce, and a blend of Monterey Jack and cheddar cheeses. Baked to bubbly perfection, it’s a satisfying fusion dish that brings the spirit of Mexican flavors into a comforting lasagna format, perfect for family dinners or gatherings.
Ingredients
Scale
Main Ingredients
- 1 tablespoon neutral oil (canola, grapeseed, or vegetable)
- 1 large white or yellow onion, finely chopped (about 2 cups)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 1 (1-ounce) packet or 3 tablespoons taco seasoning
- 2 cups frozen corn kernels (about 10 ounces)
- 1 (7-ounce) can diced green chiles, drained
- 2 (10-ounce) cans red enchilada sauce
- Kosher salt, to taste
Cheese and Tortillas
- 8 ounces Monterey Jack cheese, shredded (2 cups)
- 8 ounces mild cheddar cheese, shredded (2 cups)
- 18 (5- to 6-inch) corn tortillas
Additional Layers and Toppings
- 1 (16-ounce) can refried beans
- Chopped fresh cilantro (for garnish)
- Pico de gallo (for serving)
- Sour cream (for serving)
- Diced avocado (for serving)
Instructions
- Preheat Oven: Heat the oven to 350ºF to prepare for baking the lasagna.
- Sauté Vegetables: Warm 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add the finely chopped white onion and diced red bell pepper, cooking with occasional stirring until onions are translucent and slightly softened, about 4 minutes.
- Cook Ground Beef: Add the lean ground beef to the skillet. Break it up with a wooden spoon, cooking until browned and fully cooked, about 6 to 8 minutes. Stir in tomato paste and taco seasoning, cooking for another 2 minutes until fragrant and the tomato paste darkens slightly.
- Add Additional Veggies: Stir in frozen corn kernels and drained diced green chiles, scraping up any browned bits from the pan’s bottom. Remove the skillet from heat.
- Prepare Sauce: Reserve 1 cup of enchilada sauce from the two cans. Stir the remaining enchilada sauce into the beef mixture. Taste and season with kosher salt as desired.
- Combine Cheeses: In a medium bowl, mix together the shredded Monterey Jack and cheddar cheeses.
- Assemble Lasagna: Spread ½ cup of reserved enchilada sauce on the bottom of a 9×13-inch baking dish. Arrange 6 corn tortillas evenly, allowing overlap. Spread half of the refried beans (about ¾ cup) over the tortillas, then half of the beef mixture (approx. 3 cups), and sprinkle with one-third of the cheese mix (about 1⅓ cups). Repeat: layer tortillas, beans, beef, and cheese. Finish with the remaining 6 tortillas on top, spread the remaining ½ cup enchilada sauce over them, and sprinkle with the remaining cheese.
- Bake: Place the baking dish on a rimmed baking sheet. Bake in the preheated oven until cheese is melted and filling is bubbling, about 30 to 35 minutes.
- Rest and Serve: Let the dish cool for 10 minutes before serving. Garnish with chopped cilantro and serve with pico de gallo, sour cream, and diced avocado as desired.
Notes
- While this dish is inspired by Mexican flavors, it’s not an authentic Mexican recipe but offers a delicious twist.
- Using corn tortillas keeps the dish gluten-free and adds texture.
- Adjust the level of spiciness by choosing mild or hot enchilada sauce and taco seasoning.
- Leftovers reheat well and flavors often improve the next day.
Nutrition
- Serving Size: 1 serving (approx. 1/10 of casserole)
- Calories: 526 kcal
- Sugar: 8.1 g
- Sodium: 1328 mg
- Fat: 27.3 g
- Saturated Fat: 13.3 g
- Unsaturated Fat: 14.0 g
- Trans Fat: 0.0 g
- Carbohydrates: 45.2 g
- Fiber: 7.8 g
- Protein: 27.1 g
- Cholesterol: 0 mg
