Mexican Lasagna Layered Casserole

why make this recipe

Mexican Lasagna Layered Casserole is a fun twist on traditional lasagna. It combines the rich flavors of Mexican cuisine into a hearty dish that is great for family dinners or gatherings. This recipe is easy to prepare and allows you to layer delicious ingredients that come together beautifully. Plus, it’s a crowd-pleaser and can be customized to suit different tastes.

how to make Mexican Lasagna Layered Casserole

Ingredients:

• 450 g ground beef
• 1 medium yellow onion, diced
• 2 teaspoons minced garlic
• 60 g taco seasoning
• 120 ml water
• 410 g canned fire roasted diced tomatoes, undrained
• 115 g canned green chiles
• 425 g canned black beans, drained and rinsed
• 18 corn tortillas
• 650 g shredded jack and cheddar cheese blend
• 1-2 medium tomatoes, diced
• 1 bunch green onions, sliced
• Sour cream, to taste

Directions:

1. Preheat the oven to 175°C (350°F) and lightly grease a 23×33 cm baking dish.
2. In a large skillet over medium heat, brown the ground beef and diced onion until the beef is no longer pink and the onions are softened.
3. Stir in minced garlic and cook for 1 minute until aromatic. Mix in taco seasoning and water until well combined.
4. Add fire roasted diced tomatoes with their juices, green chiles, and drained black beans. Stir to combine and heat through.
5. Arrange 6 corn tortillas in the base of the prepared dish, overlapping to cover completely.
6. Spread one-third of the meat mixture evenly over the tortillas, then sprinkle 215 g of cheese on top.
7. Repeat the layering of tortillas, meat mixture, and cheese twice more, creating three full layers in total.
8. Cover with aluminum foil and bake for 30–40 minutes or until the casserole is bubbling and cheese is thoroughly melted.
9. Remove from oven and allow to rest for 10 minutes before slicing to help maintain structure.
10. Top with diced tomato and sliced green onions, and serve with sour cream on the side.

how to serve Mexican Lasagna Layered Casserole

Serve the casserole warm, directly from the baking dish. You can add a dollop of sour cream on top of each serving for extra creaminess. This dish pairs well with a simple side salad or some tortilla chips for added crunch.

how to store Mexican Lasagna Layered Casserole

If you have leftovers, let the casserole cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. To freeze, wrap the casserole well with plastic wrap and then aluminum foil to prevent freezer burn. It can be kept in the freezer for up to 2-3 months.

tips to make Mexican Lasagna Layered Casserole

• Feel free to use ground turkey or chicken instead of beef for a lighter option.
• Add some corn or bell peppers to the meat mixture for more flavor and texture.
• If you want it spicier, use a spicier taco seasoning or add jalapeños to the layers.
• Use low-fat cheese to reduce the calories without giving up on flavor.

variation (if any)

You can make a vegetarian version by substituting the ground beef with additional black beans, lentils, or sautéed vegetables like zucchini and peppers. This maintains the layers while providing a hearty meal without meat.

FAQs

1. Can I make this dish ahead of time?
Yes, you can prepare the layers and assemble the casserole ahead of time. Store it in the refrigerator, then bake it when you’re ready to serve.

2. How do I reheat the leftovers?
You can reheat individual portions in the microwave or cover the entire casserole with foil and reheat in the oven at 175°C (350°F) until warmed through.

3. Can I add other ingredients?
Absolutely! Feel free to add any of your favorite ingredients, such as olives, different types of cheese, or even some fresh herbs like cilantro for added flavor.

Mexican Lasagna Layered Casserole

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A fun twist on traditional lasagna, this hearty dish combines rich Mexican flavors and is perfect for family dinners or gatherings.

• Total Time: 55 minutes
• Yield: 8 servings

Ingredients

• 450 g ground beef
• 1 medium yellow onion, diced
• 2 teaspoons minced garlic
• 60 g taco seasoning
• 120 ml water
• 410 g canned fire roasted diced tomatoes, undrained
• 115 g canned green chiles
• 425 g canned black beans, drained and rinsed
• 18 corn tortillas
• 650 g shredded jack and cheddar cheese blend
• 1–2 medium tomatoes, diced
• 1 bunch green onions, sliced
• Sour cream, to taste

Instructions

1. Preheat the oven to 175°C (350°F) and lightly grease a 23 x 33 cm baking dish.
2. In a large skillet over medium heat, brown the ground beef and diced onion until the beef is no longer pink and the onions are softened.
3. Stir in minced garlic and cook for 1 minute until aromatic. Mix in taco seasoning and water until well combined.
4. Add fire roasted diced tomatoes with their juices, green chiles, and drained black beans. Stir to combine and heat through.
5. Arrange 6 corn tortillas in the base of the prepared dish, overlapping to cover completely.
6. Spread one-third of the meat mixture evenly over the tortillas, then sprinkle 215 g of cheese on top.
7. Repeat the layering of tortillas, meat mixture, and cheese twice more, creating three full layers in total.
8. Cover with aluminum foil and bake for 30-40 minutes or until the casserole is bubbling and cheese is thoroughly melted.
9. Remove from oven and allow to rest for 10 minutes before slicing to help maintain structure.
10. Top with diced tomato and sliced green onions, and serve with sour cream on the side.

Notes

Feel free to customize with different ingredients like ground turkey for a lighter option or add corn and bell peppers.

• Author: a-juana-m-benedict
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: None

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 30g
• Cholesterol: 70mg

Keywords: Mexican lasagna, layered casserole, family dinner, easy recipe, comfort food

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