Easy Mexican Lasagna
A layered, cheesy Mexican-style casserole made with seasoned beef, beans, corn, tortillas, and melty cheeses.
Equipment
- 9x13 inch Baking Dish
- Large Skillet
- Spatula or wooden spoon
- Measuring Cups
- Can opener
- Cooking spray
Ingredients
- 10 small corn tortillas
- 1 red bell pepper core removed and diced
- 1/2 onion finely chopped
- 1 pound ground beef
- 1-2 tablespoons taco seasoning
- 10 ounce can Rotel diced tomatoes
- 15 ounce can black beans drained
- 15 ounce can corn drained
- 1/2 cup salsa
- 4 ounces cream cheese softened
- 1-2 cups shredded cheese
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
- In a large skillet over medium-high heat, brown the ground beef until no longer pink, breaking it up as it cooks.
- Add the finely chopped onion and diced red bell pepper to the skillet and cook about 3 minutes until softened; drain any excess grease.
- Stir in 1–2 tablespoons taco seasoning, the Rotel diced tomatoes, drained black beans, drained corn, and 1/2 cup salsa.
- Add the softened cream cheese to the skillet and stir until melted and the mixture is well combined, then remove from heat.
- In the prepared 9x13 dish, arrange 5 corn tortillas (they may overlap) in a single layer.
- Sprinkle about 1/2 cup of shredded cheese over the tortillas, then spread half of the beef and bean mixture on top.
- Place the remaining 5 tortillas over the first layer, then add the rest of the beef mixture evenly across them.
- Top with the remaining shredded cheese, cover loosely with foil if desired, and bake for 25–30 minutes until the casserole is hot and bubbly.
- Remove from oven and let rest a few minutes before slicing and serving with any desired toppings.
Notes
- Assemble lasagna in the pan for freezing without baking.
- Cover tightly with plastic wrap or foil before freezing.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before baking.
- Bake according to recipe directions after thawing.