Mexican Lasagna Layered Casserole

This layered Mexican lasagna is pure comfort in casserole form Perfect for feeding a crowd it transforms simple pantry ingredients into a hearty meal everyone loves with seasoned beef zesty tomatoes black beans gooey cheese and soft corn tortillas stacked tall My family lights up when they see this hit the table and there are always leftovers for lunch

Ingredients

• Ground beef: Choose lean meat for less grease and a richer flavor
• Yellow onion: Adds sweet depth and soft texture when sautéed
• Minced garlic: Use fresh for the strongest flavor or high quality jarred works too
• Taco seasoning: Blends savory spice into every bite make your own or select a low sodium variety
• Fire roasted diced tomatoes: Bring a smoky tang opt for fire roasted if possible to deepen the taste
• Green chiles: Offer mild heat and bright flavor look for canned varieties with no added sugar
• Black beans: Give fiber and heartiness choose low sodium and rinse well
• Corn tortillas: The base of the casserole use sturdy fresh ones to avoid mushiness
• Shredded jack and cheddar cheese blend: Melts creamy and stretches beautifully bagged mixes save time but grating cheese yourself boosts flavor
• Tomatoes and green onions for topping: Add bright fresh color and crunch
• Sour cream for serving: Provides cool tangy contrast choose full fat for best texture

Step by Step Instructions

Prepare Your Oven and Dish:

Heat your oven to three hundred fifty degrees Fahrenheit Spray your baking dish lightly to prevent sticking and set aside

Cook the Meat and Onion:

In a large skillet combine ground beef and diced onion Cook gently over medium heat stirring often until the beef loses its pink color and the onion softens Fully cooking at this stage helps everything meld later

Add Garlic and Seasoning:

Stir in the minced garlic letting it sizzle and release aroma for about a minute Sprinkle in taco seasoning then pour in water Stir very well so each bit of meat is coated and the flavors begin to soak

Mix in Beans and Tomatoes:

Pour in the diced tomatoes with all their juice plus the green chiles and black beans Stir to blend evenly Heat through until the mix is bubbling slightly letting the tomatoes infuse the meat

Layer the Casserole:

Arrange six corn tortillas in the bottom of the prepared dish overlapping to make a complete layer Top with one third of your meat mixture then scatter two cups of cheese over everything Repeat this layering twice more for three total layers ensuring even coverage each time

Bake:

Cover your casserole snugly with aluminum foil Transfer to the oven and bake thirty to forty minutes until bubbly and the cheese is thoroughly melted This gentle bake allows flavors to mingle

Rest and Serve:

Remove from the oven but let the casserole sit uncovered for ten full minutes before cutting This rest time firms up the layers making clean slices Top with diced tomatoes and green onions and dollop each serving with sour cream

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Storage Tips

Once cooled slice any leftovers and store in airtight containers Mexican lasagna will keep for up to four days in the refrigerator and reheats well in the microwave or oven If making ahead assemble the casserole cover well and refrigerate up to twenty four hours before baking You can also freeze the fully baked lasagna Let it cool before wrapping tightly and labeling Use within two months for the best texture

Ingredient Substitutions

Ground turkey or shredded rotisserie chicken make a lighter swap for beef For a vegetarian version double the beans and add corn or sautéed mushrooms If you cannot find fire roasted tomatoes use plain diced and boost flavor with a teaspoon of smoked paprika Lactose free cheese substitutes melt well too

Serving Suggestions

Let everyone top their slice with fresh extras like sliced jalapeños chopped cilantro or even a squeeze of lime It pairs great with a crisp green salad or grilled corn Serve leftovers tucked into lunchboxes for a filling midday meal

Cultural and Historical Context

Mexican lasagna is a clever mashup of Italian and Mexican favorites born in American kitchens It uses tortillas in place of pasta and leans on classic taco fillings It was always a weeknight go to for my mom and now I understand why it brings people together with layers of familiar comfort adapted to what is easily found in many US pantries

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Recipe FAQs

→ Can I prepare the casserole ahead of time?

Yes, you can assemble it a day in advance, refrigerate, and bake when ready to serve.

→ What type of tortillas work best in this dish?

Corn tortillas are preferred, as they hold up well to layering and bring authentic flavor.

→ Are there gluten-free options?

This dish is naturally gluten-free if you use certified gluten-free taco seasoning and check all labels.

→ How do I ensure clean slices?

Let the casserole rest for about 10 minutes before cutting; this helps it hold its shape when serving.

→ Can I swap the beef for another protein?

Absolutely. Ground turkey, chicken, or a vegetarian crumble can work well as substitutes for beef.

→ Is it possible to freeze leftovers?

Yes, cool completely, cut into portions, wrap well, and freeze. Reheat thoroughly before eating.