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Mexican Lasagna

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A flavorful Tex-Mex twist on classic lasagna featuring layers of corn tortillas, seasoned beef, beans, cheese, and salsa for a crowd-pleasing, comforting meal.

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 lb ground beef (or turkey)
  • 1 tsp salt
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 1 can (15 oz) refried pinto beans
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) crushed or diced tomatoes
  • 1 can (4 oz) diced green Anaheim chiles
  • 12 corn tortillas (sturdy yellow variety)
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 1/2 cups shredded mild cheddar cheese
  • Optional garnishes: sour cream, avocado, cilantro, shredded lettuce

Instructions

  1. Preheat oven to 350°F (175°C). Grease a baking dish.
  2. Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned. Stir in salt, chili powder, cumin, coriander, and cayenne pepper.
  3. Add onion, bell pepper, garlic, refried beans, tomatoes, green chiles, and oregano. Simmer until well combined and heated through.
  4. If tortillas are firm, lightly fry them in oil until soft and pliable.
  5. Assemble in the baking dish by layering meat sauce, tortillas, and cheese. Repeat layers until ingredients are used up, finishing with cheese on top.
  6. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10-15 minutes until cheese is bubbly and golden.
  7. Let rest for 10 minutes before slicing. Top with garnishes as desired and serve.

Notes

  • Can substitute ground meat with black beans or shredded chicken.
  • Adjust spice level by adding more cayenne or jalapeños.
  • Make ahead and refrigerate for next-day baking.
  • Freeze cooked or uncooked lasagna for up to 3 months.

Nutrition

Find it online: https://lauracooks.com/mexican-lasagna/