Mexican Lasagna with Tortillas (Print version)

Tortilla layers filled with spiced beef, beans, corn and cheese for a comforting Tex-Mex twist on Italian-style baked pasta.

# What you'll need:

→ Meats

01 - 1 lb ground beef

→ Vegetables & Beans

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (14 oz) black beans, drained and rinsed
06 - 1 can (5 oz) corn, drained
07 - 1 can (14 oz) diced tomatoes

→ Sauces & Seasonings

08 - 1 packet (1 oz) taco seasoning
09 - 1/2 tsp chili powder
10 - Salt and pepper, to taste

→ Tortillas & Cheese

11 - 8 medium flour tortillas
12 - 3 cups shredded Mexican cheese blend

→ Garnishes

13 - Fresh cilantro, chopped
14 - Sliced jalapeños
15 - Sour cream

# How to make it:

01 - Preheat your oven to 350°F.
02 - In a large skillet over medium heat, cook the ground beef until browned; drain excess fat.
03 - Add onion, garlic, and bell pepper to the skillet; sauté for 3-4 minutes until vegetables soften.
04 - Stir in taco seasoning, chili powder, black beans, corn, and diced tomatoes. Simmer for 5 minutes; season with salt and pepper.
05 - Lightly grease a 9x13-inch baking dish. Place two tortillas on the bottom, tearing as needed to fit.
06 - Spread one-third of the meat mixture over the tortillas. Sprinkle with one-fourth of the cheese.
07 - Repeat layers twice more: tortillas, meat mixture, cheese. Top with a final layer of tortillas and remaining cheese.
08 - Cover loosely with foil and bake for 25 minutes.
09 - Remove foil and bake an additional 10 minutes, until cheese is bubbly and golden.
10 - Let rest for 5 minutes before slicing. Garnish with cilantro, jalapeños, and sour cream if desired.

# Expert suggestions:

01 -
  • The layers of seasoned meat, beans, and corn create incredible depth of flavor in every single bite
  • Its the perfect dish for feeding a crowd or having leftovers for lunch the next day
  • You get all the comfort of lasagna with the vibrant spices of Mexican cuisine
02 -
  • Tearing the tortillas to fill gaps is better than overlapping them too much, which can create soggy spots
  • Letting the dish rest for those 5 minutes is crucial or your layers will slide apart when you cut it
  • The foil should be loose, not tight, so steam can escape and the cheese does not get weirdly rubbery
03 -
  • Sprinkle a layer of salsa between the tortillas for an extra punch of acidity and flavor
  • Warm your tortillas in the microwave for 30 seconds before layering so they fold more easily

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