Step-by-Step Instructions
Heat the Oven and Prep the Dish:
Preheat your oven to three hundred fifty degrees Fahrenheit. Mist your baking dish with a layer of cooking spray so nothing sticks later.
Brown the Beef and Onion:
Place your ground beef and diced onion in a large skillet. Cook over medium heat until the beef loses its pink color and the onions are soft and translucent. Stir the mixture so it browns evenly and starts to release savory aromas.
Add Garlic and Seasonings:
Mix in the minced garlic and let it cook for just a minute until the smell turns fragrant but not burnt. Sprinkle in the taco seasoning and pour over the water. Stir well so everything gets evenly coated with those spices.
Build Up the Filling:
Pour in your canned diced tomatoes with all their juices plus the green chiles and black beans. Stir it all together and bring it to a gentle simmer. Let it cook for about five minutes so the flavors mingle and the liquid thickens just slightly.
Layer the Lasagna:
Take your tortillas and lay six of them over the bottom of your baking dish. Overlap them as needed so there are no gaps. Spoon a third of the meat filling on top and scatter two cups of shredded cheese evenly. Repeat this layering process two more times until you have three complete layers and all the filling and cheese are used.
Bake Until Golden and Bubbly:
Cover the baking dish tightly with aluminum foil. Bake for thirty to forty minutes so the cheese is completely melted and the casserole is bubbling hot all the way through.
Rest and Finish:
Take the lasagna out of the oven and let it sit for ten minutes with the foil off. This short wait makes it much easier to slice without the layers slipping. Sprinkle the top with fresh diced tomatoes and sliced green onions for color and serve generous slices with dollops of sour cream.
You Must Know
- High protein and fiber from beans and beef
- Feeds a big group without much fuss
- Tastes even better as leftovers
I have a special fondness for the fire roasted tomatoes because they build in a subtle smoky flavor that always reminds me of my grandmother’s kitchen. She would toast tortillas straight on the burner for an extra char and I love bringing that hint into this dish.
Storage Tips
Mexican Lasagna keeps well for several days in the fridge. Once fully cooled, cut slices and wrap them in foil or place in a container with a tight lid. It reheats nicely in the oven wrapped in foil or in the microwave. If freezing, wrap tightly and thaw in the fridge overnight before warming to help keep the layers intact.
Ingredient Substitutions
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