Mexican Lasagna

A flavorful twist on classic lasagna made with tortillas instead of pasta, layered with seasoned meat, beans, salsa, and lots of melted cheese.

Ingredients (Serves 6–8)

Meat Layer

• 1 lb ground beef or ground turkey

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 packet taco seasoning (or homemade)

• ½ cup water

Layers

• 10–12 small flour or corn tortillas

• 1 can (15 oz) black beans, drained & rinsed

• 1 cup corn kernels

• 2 cups salsa or enchilada sauce

Cheese

• 2½–3 cups shredded Mexican-blend cheese

Optional Toppings

• Sour cream

• Chopped cilantro

• Sliced jalapeños

Instructions

1. Cook the Meat
   Preheat oven to 375°F (190°C).
   Heat oil in a skillet. Sauté onion until soft, add garlic, then meat.
   Brown meat, stir in taco seasoning and water. Simmer 3–4 minutes.

2. Assemble Lasagna
   Lightly grease a 9×13-inch baking dish.
   Layer in this order:

   • Tortillas

   • Meat mixture

   • Black beans & corn

   • Salsa

   • Cheese
     Repeat layers, ending with cheese.

3. Bake
   Cover with foil and bake 25 minutes.
   Uncover and bake 10–15 minutes until bubbly and golden.

4. Rest & Serve
   Let rest 10 minutes before slicing.
   Garnish with sour cream, cilantro, or jalapeños.

Tips & Variations

• Swap beef for shredded chicken

• Make it vegetarian with extra beans & veggies

• Use low-carb tortillas for lighter version

Q & A

Q: Can I make Mexican lasagna ahead?
A: Yes—assemble and refrigerate up to 24 hours before baking.

Q: Can I freeze it?
A: Absolutely—freeze baked or unbaked up to 2 months.