Description
This Mexican Lasagna is a flavorful, layered casserole combining seasoned ground beef, refried beans, corn tortillas, enchilada sauce, and a melty cheese blend. Baked to bubbly perfection and served with fresh toppings like cilantro, pico de gallo, sour cream, and avocado, it offers a comforting twist on traditional lasagna with vibrant Mexican-inspired flavors.
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
- 8 ounces Monterey Jack cheese, shredded (2 cups)
- 8 ounces mild cheddar cheese, shredded (2 cups)
- 18 (5- to 6-inch) corn tortillas
- 1 (16-ounce) can refried beans
Garnishes
- Chopped fresh cilantro
- Pico de gallo
- Sour cream
- Diced avocado
Instructions
- Preheat Oven: Heat the oven to 350ºF to prepare for baking the lasagna layers.
- Sauté Vegetables: Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat until shimmering. Add the finely chopped onion and diced red bell pepper. Cook, stirring occasionally, until the onions are translucent and softened, about 4 minutes.
- Cook Ground Beef: Add the ground beef to the skillet and break it up into small pieces using a wooden spoon. Cook until the beef is browned and cooked through, about 6 to 8 minutes.
- Add Seasonings: Stir in the tomato paste and taco seasoning. Continue cooking for about 2 minutes until the mixture is fragrant and the tomato paste darkens slightly.
- Incorporate Corn and Chiles: Stir in the frozen corn kernels and drained diced green chiles, scraping up any browned bits from the pan. Remove the skillet from heat.
- Mix Enchilada Sauce: Reserve 1 cup of enchilada sauce from the two cans. Stir the remaining enchilada sauce into the beef mixture. Taste and add kosher salt as needed.
- Combine Cheeses: In a medium bowl, mix together the shredded Monterey Jack and mild cheddar cheese evenly.
- Prepare Baking Dish Layers: Spread 1/2 cup of the reserved enchilada sauce in the bottom of a 9×13-inch baking dish. Arrange 6 corn tortillas evenly over the sauce, allowing some to overlap. Dollop and spread half of the refried beans (about 3/4 cup) evenly on the tortillas. Layer half of the beef mixture (approximately 3 cups) over the beans, then sprinkle with 1/3 of the cheese mixture (about 1 1/3 cups). Repeat the layers of tortillas, beans, beef mixture, and cheese once more. Top with the remaining 6 tortillas, spread the remaining 1/2 cup enchilada sauce over them, and sprinkle the rest of the cheese on top.
- Bake: Place the baking dish on a rimmed baking sheet to catch any drips, then bake in the preheated oven for 30 to 35 minutes, until the cheese is melted and the filling is bubbling.
- Cool and Serve: Let the lasagna cool for 10 minutes before serving. Garnish with chopped cilantro, pico de gallo, sour cream, and diced avocado as desired.
Notes
- This recipe is not authentic Mexican but offers a delicious and comforting fusion inspired by Mexican flavors.
- Make sure to use corn tortillas to keep the dish gluten-free and maintain the traditional taste.
- Adjust seasoning and spiciness by choosing mild or spicy taco seasoning and enchilada sauce based on preference.
- For easier layering, warm the tortillas slightly before assembling to make them more pliable.
Nutrition
- Serving Size: 1 slice (1/10th of recipe)
- Calories: 526
- 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
