Best Mexican Lasagna Ever: A Flavorful Fusion
Transform traditional lasagna into a Mexican fiesta with layers of bold flavors and hearty ingredients. Here’s the ultimate recipe:
Ingredients
- 12-15 corn tortillas (or flour, if preferred)
- 1 lb ground beef (or chorizo for extra spice)
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp taco seasoning (or mix cumin, chili powder, paprika, garlic/onion powder)
- 2 cups enchilada sauce (red or green; homemade or store-bought)
- 1 can refried beans (mix with ½ cup shredded cheese for creaminess)
- 2 cups shredded Mexican cheese blend (Monterey Jack, cheddar, queso fresco)
- 1 cup corn kernels (fresh, canned, or roasted)
- 1 cup black beans, rinsed
- 1 bell pepper, diced (optional)
- 1 jalapeño, sliced (optional, for heat)
- Toppings: Fresh cilantro, sour cream, avocado, salsa, lime wedges
Instructions
- Prep the Filling
- Sauté onion and garlic until soft. Add ground beef; brown. Drain fat.
- Stir in taco seasoning and 1 cup enchilada sauce. Simmer 5 mins.
- Layer the Lasagna
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Layer 1: Spread ¼ cup enchilada sauce. Arrange tortillas to cover.
- Layer 2: Half the meat, half the refried beans, corn, black beans, bell pepper, and ⅓ cheese.
- Layer 3: Repeat tortillas, remaining meat, beans, veggies, and ⅓ cheese.
- Top Layer: Tortillas, remaining enchilada sauce, cheese, and jalapeños.
- Bake
- Cover with foil; bake 25 mins. Uncover; bake 10-15 mins until bubbly.
- Rest 10 mins before slicing.
- Serve
- Garnish with cilantro, sour cream, and avocado. Serve with lime wedges.
Tips & Variations
- Vegetarian: Swap meat for sautéed zucchini, mushrooms, and extra beans.
- Gluten-Free: Use corn tortillas.
- Texture: Lightly fry tortillas in oil for 10 secs each to prevent sogginess.
- Make Ahead: Assemble and refrigerate overnight; bake when ready.
This lasagna combines the comfort of layered pasta with vibrant Mexican flavors—perfect for a crowd or cozy night in! 🌮🧀