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Delish Mexican Lasagna Recipes

Delish Mexican Lasagna Recipes

All the flavors of your favorite enchiladas stacked like a cozy lasagna. Tender flour tortillas are layered with spiced ground beef, beans, corn, zesty enchilada sauce, and plenty of melty cheese for a weeknight-friendly bake the whole family loves.
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 tablespoon olive oil for sautéing
  • 1 cup yellow onion, diced about 1 medium
  • 1 cup red bell pepper, diced
  • 3 clove garlic, minced
  • 1.5 pound lean ground beef 90 percent lean if possible
  • 2 teaspoon chili powder
  • 1.5 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • 1 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon black pepper
  • 1 can black beans 15 ounce can, drained and rinsed
  • 1 cup corn kernels frozen thawed or canned, drained
  • 1 can diced tomatoes with green chiles 10 ounce can, undrained
  • 2 cup red enchilada sauce divided
  • 8 piece flour tortillas 8 inch tortillas
  • 3 cup shredded Mexican blend cheese or cheddar and Monterey Jack
  • 0.25 cup fresh cilantro, chopped for garnish
  • 0.25 cup green onions, sliced for garnish
  • 1 piece jalapeño, thinly sliced optional
  • 1 cup sour cream for serving
  • 1 piece lime cut into wedges for serving

Instructions

Preparation Steps

  • Preheat oven to 375°F. Lightly grease a 9 by 13 inch baking dish.
  • Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; cook, stirring, until softened, about 5 minutes. Stir in garlic and cook 0.5 minute.
  • Add ground beef and cook, breaking it up, until browned and no longer pink, 6 to 8 minutes. Drain excess fat if needed.
  • Season the beef with chili powder, cumin, smoked paprika, oregano, salt, and pepper; cook 1 minute until fragrant.
  • Stir in black beans, corn, and the diced tomatoes with green chiles. Simmer 3 to 5 minutes to thicken slightly. Adjust seasoning to taste.
  • Spread 0.5 cup enchilada sauce over the bottom of the prepared baking dish.
  • Assemble layer 1: Arrange tortillas to cover the sauce (cut to fit as needed). Spoon half of the beef mixture over tortillas, drizzle with 0.5 to 0.75 cup enchilada sauce, and sprinkle with 1.0 cup cheese.
  • Assemble layer 2: Repeat with another layer of tortillas, remaining beef mixture, 0.5 to 0.75 cup sauce, and 1.0 cup cheese. Top with a final layer of tortillas, remaining sauce, and the remaining 1.0 cup cheese.
  • Cover the dish loosely with foil and bake 20 minutes. Uncover and bake 10 to 15 minutes more, until bubbly and lightly browned.
  • Rest 10 minutes before slicing. Garnish with cilantro and green onions. Serve with jalapeño, sour cream, and lime wedges.

Notes

Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate; add 5 minutes to bake time. For a lighter version, swap half the beef for sautéed mushrooms or use ground turkey. Corn tortillas also work; lightly warm them to prevent tearing. Leftovers keep 3 to 4 days refrigerated or up to 2 months frozen.