Go Back
–+ servings
Cheesy beef enchiladas topped with fresh tomatoes and green onions in a baking dish.

Easy Mexican Lasagna

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course, pasta
Cuisine Mexican
Servings 12
Calories 365 kcal

Ingredients
  

  • 1 lb. ground beef
  • 1 medium yellow onion diced
  • 2 tsp minced garlic (2 cloves)
  • 1/4 cup taco seasoning (2 packets)
  • 1/2 cup water
  • 1 14.5 oz. can fire-roasted diced tomatoes undrained
  • 1 4 oz. can green chilis
  • 1 15 oz. can black beans drained and rinsed
  • 18 corn tortillas
  • 6 cups shredded cheese blend of Monterey jack and cheddar works great
  • 1 medium tomato diced (for garnish)
  • 1 bunch green onions sliced (for garnish)
  • sour cream (for serving)

Instructions
 

  • Preheat the oven to 350°F. Lightly coat a 9x13-inch casserole dish with non-stick cooking spray. Set aside.
    Aerosol spray can being used on a white baking dish to create a non-stick surface.
  • In a large skillet over MEDIUM heat, cook the ground beef and diced onion until the beef is thoroughly browned and the onion is tender. Add the minced garlic and continue to sauté for another 1-2 minutes, just until the garlic is fragrant.
    Ground beef cooking in a skillet with chopped onions on a stovetop.
  • Sprinkle in the taco seasoning, pour in the water, and stir the mixture well. Let it simmer for a few minutes to allow the flavors to meld.
    Ground beef and onions cooking in a black skillet on a stovetop.
  • Stir in the fire-roasted diced tomatoes with their juices, green chilis, and the black beans. Cook until heated through. This is a great time to taste and adjust seasoning if necessary.
    Cilantro, beef, tomato, and black bean chili cooking in a skillet on stovetop.
  • Arrange 6 corn tortillas on the bottom of the prepared baking dish, overlapping them slightly to cover the entire surface. Spread one-third of the meat mixture over the tortillas, then sprinkle 2 cups of the shredded cheese on top. Repeat these layers two more times, ending with a generous layer of cheese.
    Flour tortillas stacked in a white container for homemade Mexican dishes.
  • Cover the dish with aluminum foil and bake in the preheated oven for 30-40 minutes. You'll know it's done when the lasagna is bubbly and the cheese has melted.
    Baked goods covered with aluminum foil, ready for baking or storage.
  • Once out of the oven, sprinkle the top with the diced tomatoes and sliced green onions for a pop of color and freshness. Let the lasagna sit for about 10 minutes before slicing.
    Savory baked casserole with melted cheese and fresh diced tomatoes and green onions.
  • Cut the Mexican Lasagna into squares and serve with a spoonful of sour cream.

Nutrition

Calories: 365kcalCarbohydrates: 23gProtein: 21gFat: 21gSaturated Fat: 10gSodium: 794mgFiber: 4g
Keyword Easy Mexican Lasagna
Tried this recipe?Let us know how it was!