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Layers of seasoned ground beef, beans, corn, and cheese stacked between corn tortillas and baked in a savory enchilada sauce. It’s a crowd-pleasing casserole that brings all the best taco flavors into one easy, comforting dish.
For 6 servings
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
In a large skillet over medium-high heat, heat the vegetable oil. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet. Cook for 5-7 minutes, breaking it apart with a spoon, until fully browned. Carefully drain off any excess grease.
Stir in the chili powder, cumin, oregano, salt, and pepper, and cook for 1 minute to toast the spices. Add the rinsed black beans, drained corn, and 1/2 cup of the enchilada sauce. Mix well and let it simmer for 2-3 minutes. Remove from heat.
Begin assembling the lasagna. Spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish. Arrange 4 tortillas in a single layer, overlapping slightly to cover the sauce.
Spread half of the beef mixture over the tortillas. Drizzle with 1 cup of enchilada sauce and sprinkle with about 1/3 of the shredded cheese (approx. 2/3 cup).
Repeat the layers: add another layer of 4 tortillas, the remaining beef mixture, 1 cup of enchilada sauce, and another 1/3 of the cheese.
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Layers of seasoned ground beef, beans, corn, and cheese stacked between corn tortillas and baked in a savory enchilada sauce. It’s a crowd-pleasing casserole that brings all the best taco flavors into one easy, comforting dish.
This tex_mex recipe takes 75 minutes to prepare and yields 6 servings. At 958.88 calories per serving with 53.89g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Create the final layer by topping with the last 4 tortillas. Pour the remaining enchilada sauce over the top, ensuring it's covered, and sprinkle with the last of the cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Remove the lasagna from the oven and let it rest for at least 10 minutes before slicing. This is crucial for allowing the layers to set. Garnish with sour cream and fresh cilantro before serving.
Substitute the ground beef with ground turkey, ground chicken, or chorizo for a different flavor profile.
Omit the meat and double the black beans, or add a can of pinto beans. You can also add sautéed vegetables like bell peppers, zucchini, and mushrooms to the filling.
Add one or two finely chopped jalapeños or a can of diced green chiles to the beef mixture. You can also use a 'hot' variety of enchilada sauce.
Use green enchilada sauce (salsa verde) instead of red for a tangier, brighter flavor.
The combination of ground beef and black beans provides a significant amount of high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
With black beans and corn as key ingredients, this dish is rich in dietary fiber. Fiber aids in digestion, helps maintain stable blood sugar levels, and supports overall gut health.
Ground beef is a great source of heme iron, which is easily absorbed by the body and crucial for preventing anemia. It also provides essential B vitamins, like B12, which support energy production and nerve function.
A typical serving of this Mexican Lasagna contains approximately 550-650 calories, depending on the leanness of the beef and the specific brands of sauce and cheese used.
It can be part of a balanced diet. It's high in protein and fiber from the beef and beans. However, it can also be high in sodium and saturated fat from the cheese and sauce. To make it healthier, use lean ground meat, low-sodium enchilada sauce, and reduced-fat cheese.
Yes, this dish is great for making ahead. You can assemble the entire casserole, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the initial covered baking time.
To freeze, assemble the lasagna in a freezer-safe dish. Cover tightly with plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before baking as directed.
The best way to prevent soggy tortillas is to quickly fry them in a little hot oil for about 15-20 seconds per side before layering. This creates a barrier that helps them hold up to the sauce during baking.
It's a complete meal on its own, but pairs wonderfully with a simple green salad with a lime vinaigrette, Mexican rice, or a side of guacamole and chips.