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mexican lasagna

(1 rating)
Recipe by
Lindsay Dougherty

I love Mexican food and all of the flavors, but I wanted to try something different than just the standard tacos or fajitas. I served this at a large family gathering and everyone loved it. This recipe is easy and very hearty, but not too spicy. Of course, you could always spice it up or make your own additions.

(1 rating)
yield 8 -10 people
prep time 20 Min
cook time 45 Min

Ingredients For mexican lasagna

  • 2 lb
    lean ground beef or turkey
  • 1
    small onion, chopped
  • 2 tsp
    garlic, minced (about 3-4 cloves)
  • 1 Tbsp
    adobo seasoning (salt free)
  • 1/2 tsp
    cayenne pepper
  • salt & pepper, to taste
  • 2 bottle
    smooth taco sauce, medium (or 1 large bottle)
  • non-stick cooking spray
  • 2 pkg
    small corn tortillas
  • 2 can
    yellow corn
  • 2 can
    black or pinto beans, drained
  • 3 c
    shredded taco blend cheese
  • 1 c
    crushed tortilla chips
  • cilantro, for garnish (optional)
  • sour cream, for garnish (optional)
  • salsa, for garnish (optional)

How To Make mexican lasagna

  • 1
    Brown ground beef over medium high heat along with onions, garlic, and spices.
  • 2
    Drain beef and return to same pan over low heat. Add about 1 cup of taco sauce and let simmer for about 10 minutes, then set aside.
  • 3
    Meanwhile, drain both cans of corn and both cans of beans together then transfer to large bowl. Set aside.
  • 4
    Begin assembling the lasagna. Spray a large casserole dish with non-stick cooking spray.
  • 5
    Brush 6 small tortillas with taco sauce on both sides. Place in the bottom of casserole dish. They should overlap around the edges.
  • 6
    Spoon half of ground beef mixture over tortillas.
  • 7
    Brush another 6 small tortillas with taco sauce on both sides and place over ground beef in casserole dish.
  • 8
    Spread half of the corn and bean mixture over the tortillas. Sprinkle evenly with shredded cheese.
  • 9
    Repeat steps 5-8 adding another layer of tortillas, then ground beef, then tortillas, then beans/corn/cheese.
  • 10
    End with a layer of tortillas. Pour taco sauce evenly over the top to prevent burning.
  • 11
    Bake in 350 degree oven for 35-45 minutes. Check after 30 minutes. If tortillas become dry, brush with taco sauce.
  • 12
    During last 10 minutes of baking, remove dish and sprinkle top with crushed tortilla chips and remaining shredded cheese.
  • 13
    Remove from oven and let cool for about 10 minutes before cutting. Serve with a spoonful of salsa, a dollop of sour cream and garnish with cilatnro (optional).

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