Description
This Mexican Lasagna is a flavorful twist on traditional lasagna, layering tender corn tortillas with a savory mixture of spiced ground beef, refried beans, enchilada sauce, and a melty cheese blend. Perfect for a comforting family meal, it’s topped with fresh cilantro, pico de gallo, sour cream, and avocado for a vibrant finish.
Ingredients
Scale
Meat and Vegetables
- 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
Sauces and Seasonings
- 2 (10-ounce) cans red enchilada sauce
- Kosher salt, to taste
- 1 (16-ounce) can refried beans
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
Optional Garnishes
- Chopped fresh cilantro
- Pico de gallo
- Sour cream
- Diced avocado
Instructions
- Preheat Oven: Heat your oven to 350ºF (175ºC) to prepare for baking the lasagna.
- Sauté Vegetables: Warm 1 tablespoon of neutral oil in a large skillet over medium-high heat until shimmering. Add the chopped onion and diced red bell pepper and cook, stirring occasionally, until the onions are translucent and slightly softened, about 4 minutes.
- Cook Ground Beef: Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until fully browned, about 6 to 8 minutes. Stir in the tomato paste and taco seasoning, cooking until fragrant and the tomato paste darkens, about 2 minutes.
- Add Corn and Chiles: Mix in the frozen corn kernels and drained diced green chiles, scraping up any browned bits from the pan for extra flavor. Remove the skillet from heat.
- Prepare Sauce Mixture: Reserve 1 cup of enchilada sauce from the two cans. Stir the remaining enchilada sauce into the beef mixture. Taste the mixture and season with kosher salt as needed to balance flavors.
- Combine Cheeses: In a medium bowl, combine the shredded Monterey Jack and cheddar cheeses and set aside.
- First Layer: Spread 1/2 cup of reserved enchilada sauce in the bottom of a 9×13-inch baking dish. Arrange 6 corn tortillas evenly on top, allowing some overlap. Dollop and spread half of the refried beans (about 3/4 cup) over the tortillas, then spread half of the beef mixture (about 3 cups) over the beans. Sprinkle with one-third of the cheese mixture (about 1 1/3 cups).
- Second Layer: Repeat the layering with another 6 tortillas, the remaining half of the refried beans, the remaining beef mixture, and another one-third of the cheese.
- Final Layer: Place the last 6 tortillas on top of the second layer. Spread the remaining 1/2 cup enchilada sauce evenly over the tortillas and sprinkle with the remaining cheese.
- Bake: Place the baking dish on a rimmed baking sheet to catch drips and bake in the preheated oven for 30 to 35 minutes, or until the cheese is melted, bubbling, and the filling is hot throughout.
- Cool and Serve: Let the lasagna cool for 10 minutes before slicing. Serve warm topped with chopped cilantro, pico de gallo, sour cream, and diced avocado as desired.
Notes
- Use corn tortillas for an authentic flavor and texture.
- Make sure to drain canned green chiles well to avoid excess moisture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- You can substitute ground turkey or chicken for a leaner option.
- Adjust the taco seasoning to your preferred spice level.
