The Ultimate Comfort Food with a Mexican Twist
Kitchies! If you’re looking for a dish that combines comfort food, bold flavors, and easy prep, then let me introduce you to Mexican Lasagna. Think layers of soft tortillas, seasoned beef, spicy beans, melty cheese, and zesty enchilada sauce—all baked to golden perfection. It’s like taco night met Italian lasagna and fell in love!
This dish is perfect for weeknight dinners, potlucks, or when you just want something hearty and satisfying. It has all the elements of a classic lasagna, but instead of pasta, we’re using tortillas. Plus, you can customize it to your spice preference and load it up with your favorite toppings!
It’s a one-pan wonder, packed with flavor, and guaranteed to have your family coming back for seconds (or thirds). Let’s get cooking!
Why This Mexican Lasagna Will Be Your New Favorite Dish
- No pasta required! Uses tortillas instead of lasagna noodles.
- Loaded with flavor – spicy beef, beans, cheese, and enchilada sauce.
- Easy to make ahead – perfect for meal prep or freezing.
- Totally customizable – adjust the spice level and fillings to your taste.
- A crowd-pleaser – great for parties, potlucks, or weeknight dinners.
Cuisine: Mexican-American
Tips for the Best Mexican Lasagna
- Use corn tortillas for a more authentic flavor – flour tortillas create a softer texture.
- Want it extra cheesy? Add an extra layer of cheese between each set of tortillas.
- Let it rest before slicing – this helps it hold its shape.
- Make it ahead! Assemble the lasagna, cover, and refrigerate overnight before baking.
Substitutions and Variations
- Make it vegetarian: Skip the meat and add extra beans or sautéed veggies.
- Use chicken instead of beef: Shredded rotisserie chicken works great!
- Make it spicier: Add hot sauce, extra jalapeños, or use spicy enchilada sauce.
- Low-carb option: Use low-carb tortillas or swap for layers of zucchini slices.
Make a Healthier Version
- Use ground turkey or chicken instead of beef.
- Opt for whole wheat tortillas or corn tortillas.
- Reduce cheese or use part-skim cheese.
- Use Greek yogurt instead of sour cream.
And There You Have It!
A cheesy, meaty, flavor-packed Mexican Lasagna that brings all the best elements of taco night into one easy-to-make dish. It’s comfort food with a spicy kick, and the leftovers? Even better the next day! Give it a try and let me know how you like it.
Relevant Categories
- Mexican Recipes
- Comfort Food
- Casseroles
- Easy Dinner Ideas
Tags:
#MexicanLasagna #EasyDinner #TacoLasagna #ComfortFood #CheesyGoodness
Frequently Asked Questions
1. Can I make Mexican Lasagna ahead of time?
Yes! Assemble it, cover tightly, and refrigerate for up to 24 hours before baking.
2. Can I freeze Mexican Lasagna?
Absolutely! Wrap it well and freeze for up to 3 months. Thaw overnight and bake as directed.
3. Can I make it without enchilada sauce?
Yes, substitute with salsa or a blend of crushed tomatoes and taco seasoning.
4. What’s the best way to reheat leftovers?
Reheat in the oven at 350°F for about 15 minutes, or microwave individual slices.
5. Can I make this in a slow cooker?
Yes! Layer everything in the slow cooker and cook on low for 4-6 hours.
6. Can I add more vegetables?
Absolutely! Bell peppers, mushrooms, or zucchini would be delicious additions.
7. Can I use hard taco shells instead of tortillas?
Not recommended—they will become too soft when baked. Stick to soft tortillas for best results.
Enjoy your Mexican Lasagna, and happy cooking! 🌮🎉
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Mexican Lasagna
Description
If you’re looking for a dish that combines comfort food, bold flavors, and easy prep, then let me introduce you to Mexican Lasagna.
Ingredients
For the Filling:
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) Rotel tomatoes (or diced tomatoes with green chilies)
- 1 can (10 oz) enchilada sauce (red or green)
For Assembling the Lasagna:
- 10–12 flour or corn tortillas (soft taco size)
- 2 cups shredded Mexican cheese blend
- ½ cup sour cream (optional, for layering)
For Topping:
- Chopped cilantro
- Sliced jalapeños
- Diced avocado
- Sour cream or Mexican crema
- Extra enchilada sauce
Instructions
Step 1: Cook the Filling
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess grease.
- Add the onion and garlic, cooking until soft (about 3 minutes).
- Stir in the taco seasoning, black beans, corn, Rotel tomatoes, and enchilada sauce. Let it simmer for 5 minutes until everything is well combined.
Step 2: Layer the Lasagna
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Spread a thin layer of enchilada sauce on the bottom of the dish.
- Place 2-3 tortillas in a single layer to cover the bottom.
- Spread 1/3 of the beef mixture over the tortillas, followed by a handful of cheese.
- Repeat the layers twice more, finishing with cheese on top.
Step 3: Bake and Serve
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
- Let it rest for 5-10 minutes, then slice and serve with your favorite toppings!
