Mexican Lasagna

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5 from 2 votes

Mexican Lasagna is full of taco seasoned beef, beans, cheese, and flour tortillas and ready in under an hour!

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: Mexican, Tex-Mex

Servings: servings

Calories: 593kcal

Author: Jennifer Fishkind

Ingredients

1 pound lean ground beef
1 cup diced yellow onion
1 teaspoon salt
½ teaspoon black pepper
1 ounce packet of taco seasoning
½ cup water
4 ounce can of mild chopped green chilis
15 ounce can seasoned black beans excess liquid drained but NOT rinsed
17.5 ounce package (10 count) of flour tortillas (8-inch soft taco sized)
16 ounce jar of mild chunky salsa
8 ounce block of sharp cheddar cheese shredded
8 ounces block of Monterey jack cheese shredded
1 tablespoon chopped fresh cilantro

Optional Garnish

Sour cream
Roma tomatoes seeds removed and diced

Instructions

Preheat oven to 375°F. Spray a 9x13 baking dish with cooking spray. Set aside.
In a large skillet on medium-high heat, add the lean ground beef, diced yellow onion, salt, and black pepper. Cook, and brown the ground beef until no pink remains. Drain any excess fat from the skillet.
1 pound lean ground beef, 1 cup diced yellow onion, 1 teaspoon salt, ½ teaspoon black pepper
Add taco seasoning, water, green chilis, and seasoned black beans to the skillet of cooked ground beef. Stir to coat all the beef in the taco seasoning. Turn the heat down to medium and allow the meat mixture to cook for an additional 2-3 minutes or until most of the moisture has evaporated. Remove from heat.
1 ounce packet of taco seasoning, ½ cup water, 4 ounce can of mild chopped green chilis, 15 ounce can seasoned black beans
Place 2 flour tortillas into the bottom of the sprayed 9x13 baking dish. The tortillas will overlap slightly in the center.
17.5 ounce package (10 count) of flour tortillas
Spread ⅓ of the meat mixture evenly over the flour tortillas. Top with ½ cup salsa spread over the meat mixture. Sprinkle ½ cup of the shredded cheddar cheese and ½ cup of the Monterey jack cheese evenly over the meat and salsa.
16 ounce jar of mild chunky salsa, 8 ounce block of sharp cheddar cheese, 8 ounces block of Monterey jack cheese
Place 4 flour tortillas (2 on top of each other) as the next layer in the baking dish, followed by another ⅓ of the meat mixture, ½ cup salsa, ½ cup shredded cheddar cheese, and ½ cup shredded Monterey jack cheese.
Add the last layer of 4 flour tortillas (2 on top of each other), the final ⅓ of the meat mixture, ½ cup salsa, and the remaining shredded cheddar and Monterey jack cheese.
Bake the Mexican lasagna in the center rack of the oven for 30-35 minutes or until the cheese is melted, bubbly, and lightly browned.
Allow the Mexican lasagna to cool on the counter for 15 minutes before garnishing it with chopped cilantro. You can add an optional garnish to individual servings of a dollop of sour cream and a sprinkle of diced tomatoes.
1 tablespoon chopped fresh cilantro, Sour cream, Roma tomatoes

Notes

Storage:

To Store: Store leftovers in a covered container in the refrigerator for up to 3 days.
To Freeze: You can freeze this lasagna tightly wrapped, in the freezer, for up to 2 months. Thaw it in the refrigerator before reheating.
To Reheat: Reheat your lasagna in the oven or microwave until warmed through.

Tips:

I doubled up on the center and top layers of the flour tortillas to give these layers extra structure, as the flour tortillas tend to get very soft when they absorb the liquids when baked.
You can swap out the larger flour tortillas for the smaller-sized ones if that is what you have on hand. You just need to note that you will need to use more tortillas for each layer if using the smaller ones.
You can swap out the flour tortillas altogether for white or yellow corn tortillas. They will add a slightly sturdier texture and a corn flavor to the lasagna. While they may taste slightly different, they will still make a great substitute.
When using seasoned black beans, I like to get the ones that say “Cuban style.” You can certainly use any brand of seasoned black beans you desire. Drain them but do not rinse off the seasoning before adding them to your meat mixture. If you are using a standard can of unseasoned black beans, you will want to drain and rinse those.
I suggest baking this lasagna in a disposable aluminum pan if you plan to freeze it.

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