Description
A flavorful Mexican Lasagna recipe that layers tender corn tortillas with a hearty mixture of seasoned ground beef, refried beans, corn, and green chiles, all smothered in rich enchilada sauce and melty cheese. Baked to perfection, this dish offers a delightful twist on traditional lasagna with vibrant Mexican flavors, perfect for family dinners or gatherings.
Ingredients
Scale
Main Ingredients
- 1 tablespoon neutral oil (canola, grapeseed, or vegetable)
- 1 large white or yellow onion, finely chopped (about 2 cups)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 1 (1-ounce) packet or 3 tablespoons taco seasoning
- 2 cups frozen corn kernels (about 10 ounces)
- 1 (7-ounce) can diced green chiles, drained
- 2 (10-ounce) cans red enchilada sauce
- Kosher salt, to taste
Dairy
- 8 ounces Monterey Jack cheese, shredded (2 cups)
- 8 ounces mild cheddar cheese, shredded (2 cups)
- Sour cream (for serving)
Other Ingredients
- 18 (5- to 6-inch) corn tortillas
- 1 (16-ounce) can refried beans
- Chopped fresh cilantro (for garnish)
- Pico de gallo (for garnish)
- Diced avocado (for garnish)
Instructions
- Preheat Oven: Heat your oven to 350ºF to prepare for baking the lasagna, ensuring it will be ready for the assembled dish.
- Sauté Vegetables: In a large skillet over medium-high heat, warm 1 tablespoon of neutral oil until shimmering. Add the finely chopped onion and diced red bell pepper and cook, stirring occasionally, until the onions become translucent and slightly softened, about 4 minutes.
- Cook Beef: Add the ground beef to the skillet, breaking it into small pieces with a wooden spoon. Cook until browned and fully cooked through, approximately 6 to 8 minutes. Stir in the tomato paste and taco seasoning; continue cooking until fragrant and the tomato paste darkens slightly, about 2 minutes.
- Add Corn and Chiles: Mix in the frozen corn kernels and drained diced green chiles, scraping up any browned bits from the pan to incorporate more flavor. Remove the skillet from heat.
- Prepare Sauce Mixture: Reserve 1 cup of the enchilada sauce from the two cans. Stir the remaining enchilada sauce into the beef mixture. Taste and adjust seasoning with kosher salt as needed to balance flavors.
- Mix Cheeses: Combine shredded Monterey Jack and mild cheddar cheese in a medium bowl and set aside.
- Assemble Lasagna – Layer One: Spread 1/2 cup of the reserved enchilada sauce evenly in the bottom of a 9×13-inch baking dish. Arrange 6 corn tortillas on top, overlapping slightly. Dollop and evenly spread half of the refried beans (about 3/4 cup) over the tortillas. Spread half of the beef mixture (about 3 cups) over the beans, then sprinkle with one-third of the cheese mixture (about 1 1/3 cups).
- Assemble Lasagna – Layer Two: Repeat the layering process with another 6 tortillas, the remaining refried beans, the remaining beef mixture, and another one-third of the cheese mixture.
- Top Layer: Place the last 6 tortillas on top. Spread the remaining 1/2 cup of enchilada sauce evenly over them and sprinkle with the remaining cheese.
- Bake: Place the baking dish on a rimmed baking sheet to catch any spills and bake in the preheated oven for 30 to 35 minutes, until the cheese is melted, bubbly, and the filling is hot throughout.
- Rest and Serve: Allow the lasagna to cool for 10 minutes before slicing. Serve warm, topped with chopped fresh cilantro, pico de gallo, sour cream, and diced avocado as desired for a fresh and creamy contrast.
Notes
- Use fresh corn tortillas if available; slightly stale tortillas work better as they hold up well in baking without becoming too soggy.
- Adjust taco seasoning quantity depending on your preferred spice level.
- For a vegetarian version, substitute ground beef with meatless crumbles or additional vegetables like zucchini and mushrooms.
- Letting the baked lasagna rest before cutting ensures cleaner slices and better flavor melding.
- Serving with fresh avocado and sour cream adds a creamy balance to the spices.
