Mexican Lasagna


Lasagna! With all of those meaty, saucy, cheesy layers, it’s just comfort food perfection! But sometimes you might be in the mood for something a wee bit spicier than good old Italian sausage can provide. Maybe you’ve got a hankering for a dish with a bit more south-of-the-border vibe? Well, look no further! You can get it all here when this classic Italian style dish gets a Mexican twist.


In this delicious layered casserole, the usual lasagna noodles are replaced with flour tortillas, the ground beef is spiced up, and some black beans, corn, green chilis, cilantro and jalapeños join the party, or should I say fiesta.


Not only does this crowd pleaser taste delicious with all of its spicy, zesty cheesy goodness, but it comes together in no time flat! I’m talking like 15-20 minutes of prep, followed by 15 minutes of baking time. Amazing! Convenient and Easy! Your family and friends will love you and sing your praises while gobbling it up. I would tell you how well left-overs freeze, except I know there won’t be any left-overs to freeze. At least there weren’t around here. Give this winner a try today!


Mexican Lasagna

recipe adapted from: The Slow Roasted Italian

yield: 8


  • 1.25 lb lean ground beef
  • 1/2 yellow onion, grated or finely chopped
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 Tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 (14.5-oz) can diced tomatoes
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 1/2 cups sweet corn
  • 1/4-1/2 cup chopped fresh cilantro and  2 tbsp more for garnish
  • 1 (4-oz) can fire roasted diced green chiles
  • 1 (14-oz) can enchilada sauce
  • 12 (8-in) large flour tortillas (or corn if you prefer)
  • 12 oz Mexican cheese blend

for garnish:

  • jalapeño slices
  • 2 scallions, finely chopped
  • 2 Tbsp chopped cilantro

serve with shredded lettuce, salsa and sour cream


Preheat oven to 425°F. Spray 8×11″ baking pan with cooking spray.

In a large skillet, over medium high heat, drizzle olive oil. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans,corn and fresh cilantro. Stir to combine. Allow to cook while you begin preparing the baking pan.

Smooth 1/3 of the enchilada sauce over the bottom of prepared baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).

Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth 1/3 of the enchilada sauce over tortillas. Sprinkle ½ of the cheese on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Cover with remaining enchilada sauce. Sprinkle remaining cheese on top of tortillas.

Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with chopped scallions, jalapeños and cilantro.


3 Responses to Mexican Lasagna

  1. Hala says:

    Reblogged this on project me and commented:
    I make a mexican lasagna but this looks like a bit different. Can’t wait to try!

  2. Dana says:

    This looks absolutely delicious! I am going to put this on the menu at my house this week!

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