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  • Writer's pictureEliana

Mexican Lasagna

Two things I can always eat: Mexican food and Lasagna! I figured why not combine them both and make a dish that satisfies all my cravings. This Mexican lasagna proves dinnerworthy with layers of tortilla, Mexican flavored meat sauce, and a corn bean salsa topped with a heaping amount of cheddar cheese. Invite your family or friends over for this crowd-pleasing dish!

Mexican Lasagna

Prep Time: 10 min

Cook Time: 25 min

Total Time: 35 min

Yield: 4 to 6 servings


1 tablespoon olive oil

1 garlic clove

1/2 Vidalia onion, chopped

1 pound ground beef

1 tablespoons chili powder

1 teaspoons ground cumin

½ teaspoon paprika

1/2 cup taco sauce

1/2 cup salsa

Salt and pepper, to taste

1 (15-ounce) can black beans, drained

1 (8oz can) whole corn kernels, drained

1 lime, juiced

6 to 8 (8 inch) flour tortillas

2 1/2 cups shredded Cheddar

2 scallions, finely chopped

1/2 cup sour cream

2 tablespoons hot sauce, (optional)


Preheat the oven to 425F Degrees.

In a large skillet, heat olive oil over medium-high heat. Add garlic and onions, cook until lightly browned, about 3 minutes. Add beef and season with chili powder, cumin, and paprika; brown the meat, about 5 minutes. Add taco sauce and salsa. Heat mixture through, about 3 minutes and season with salt and pepper, to taste.

Meanwhile, in a small bowl, combine black beans and corn. Season with 1 teaspoon salt, 1 teaspoon pepper, and lime juice.

To assemble: Leave the tortillas whole or cut in half to make them easier to layer with. In a shallow baking dish (about 3 quarts), build lasagna in layers of meat sauce, bean and corn salsa, tortillas, and cheese. Repeat the layers: meat sauce, bean and corn salsa, tortillas, then cheese . Bake lasagna for about 15 minutes, or until cheese is brown and bubbly. Top with the scallions and dollops of sour cream. Drizzle with hot sauce (optional). Serve hot.

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