Everyone will love this layered Mexican casserole, it’s packed with savory, comforting flavors and is quick and easy to prep for the oven.
Ingredients
- 1 pound ground beef
- 1 medium yellow onion diced
- 2 teaspoons minced garlic 2 cloves
- 1/4 cup taco seasoning 2 packets
- 1/2 cup water
- 14.5 ounce fire roasted diced tomatoes do not drain
- 4 ounce green chiles 1 can
- 15 ounce black beans 1 can, drained and rinsed
- 18 corn tortillas
- 6 cups shredded cheese jack and cheddar
- 1 medium tomato 1-2 tomatoes diced for garnish
- 1 bunch green onions sliced for garnish
- sour cream for serving
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
- Cook ground beef and onion in a large skillet over medium heat until the meat is browned and the onions softens.
- Add minced garlic to the skillet and saute for 1-2 minutes longer.
- Add taco seasoning and water and stir over medium heat until well combined.
- Stir the tomatoes (juices included), green chiles, and black beans into the meat mixture and heat through.
- Line the prepared baking dish with 6 corn tortillas, overlapping slightly to cover the bottom of the casserole dish.
- Spread 1⁄3 of the meat mixture over the tortillas. Sprinkle 2 cups of the cheese over the meat mixture.
- Continue layering corn tortillas, meat mixture, and cheese to form three layers total.
- Cover with aluminum foil and bake for 30-40 minutes until casserole is bubbly and the cheese is fully melted.
- Garnish with diced tomatoes and green onion. Let the casserole sit for 10 minutes for easy slicing and serving.
- Serve with sour cream.
Notes
- You can use salsa instead of the fire roasted tomatoes – I would recommend 1 1⁄2 cups of salsa. The juices in the tomatoes (or the salsa) provides the necessary moisture for the dish. Since we’re layering with corn tortillas, the filling needs that moisture.
- If desired, you can substitute ground turkey for the ground beef. You can even use shredded beef, chicken, or pork if that your tastes better.
- Frozen or canned corn can be added to the meat mixture in the skillet if desired.
- You can prepare the Mexican lasagna a day in advance and store it in the refrigerator. I would recommend allowing the dish to sit at room temperature until the chill is off before popping it in the oven. Do note that preparing the lasagna in advance will allow the tortillas to soak up more moisture, which means they will be softer when baked. Some may even prefer this, it’s up to you!
- Store leftovers in an air-tight container or tightly wrapped with plastic wrap in the refrigerator for 2-3 days. Pop it in the microwave or reheat in the oven at 350F until warmed through.
