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Homemade Mexican Lasagna with Tortillas photo

Mexican Lasagna with Tortillas

A layered, crowd-pleasing casserole of seasoned beef, beans, tortillas, and cheese with a creamy chile layer.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 servings

Equipment

  • Large Skillet
  • 9"x13" baking dish or lasagna pan
  • Mixing Bowl
  • Spoon or spatula
  • Can opener

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup onion chopped
  • 2 lbs ground beef
  • 1 15 oz can black beans drained
  • 1 cup corn frozen or fresh
  • 1 15 oz can Ro-tel tomatoes or tomatoes with chiles
  • 1/4 cup taco seasoning see notes
  • 1/2 cup beef broth or stock
  • 16 oz sour cream 1 pint
  • 4.5 oz can green chiles
  • 15 flour tortillas fajita-sized, or corn tortillas
  • 4 cups cheddar cheese shredded
  • pico de gallo for garnish
  • cilantro fresh, chopped, for garnish
  • jalapeños pickled, sliced, for garnish (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Heat the olive oil in a large skillet over medium heat, then add the chopped onion and cook until softened, about 4 to 5 minutes.
  • Add the ground beef and cook, breaking it up with a spoon, until no longer pink; tilt the pan and spoon out excess grease if necessary.
  • Stir in the drained black beans, corn, Ro-tel tomatoes, taco seasoning, and beef broth. Simmer, stirring occasionally, until most of the liquid has evaporated, about 10 to 12 minutes, then remove from heat.
  • Meanwhile, in a medium bowl combine the sour cream and drained green chiles until smooth; set aside.
  • Assemble the lasagna in a 9"x13" baking dish: spread one third of the meat mixture on the bottom, cover with a layer of tortillas, add another third of the meat, and sprinkle with one third of the cheese.
  • Add another layer of tortillas, spread the sour cream and chile mixture evenly over them, and sprinkle with another third of the cheese.
  • Top with a final layer of tortillas, the remaining meat mixture, and the remaining cheese.
  • Bake uncovered for 25 minutes, until heated through and bubbly. Let rest about 5 minutes, then top with pico de gallo, chopped cilantro, and pickled jalapeños if using; slice and serve.

Notes

  • See the referenced video for visual guidance on layering and cutting tortillas.
  • If making homemade taco seasoning, add 1 teaspoon salt to the meat mixture.
  • Use store-bought taco seasoning without adding extra salt.
  • Corn tortillas may be substituted for flour tortillas.
  • Cut tortillas to fit the dish as needed.