Description
A delicious and hearty Mexican lasagna that layers ground beef with tortillas, cheese, and salsa for a satisfying meal.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced yellow onion
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ounce taco seasoning
- ½ cup water
- 4 ounces mild chopped green chilis
- 15 ounces seasoned black beans, (excess liquid drained but NOT rinsed)
- 17 ounces flour tortillas, (10 count (8-inch soft taco sized))
- 16 ounces mild chunky salsa
- 8 ounces sharp cheddar cheese, (shredded)
- 8 ounces Monterey jack cheese, (shredded)
- 1 tablespoon chopped fresh cilantro
- 1 dollop sour cream
- 1 Roma tomato, (seeds removed and diced)
Instructions
- Preheat oven to 375°F. Spray a 9×13 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.
- 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.
- Place 2 flour tortillas into the bottom of the sprayed 9×13 baking dish. The tortillas will overlap slightly in the center.
- 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.
- 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.
Notes
- You can customize the level of spice by using hotter salsa or adding jalapeños.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg