Mexican Lasagna Layered Casserole

This Mexican lasagna has become my reliable dinner go-to for feeding a hungry group or prepping easy lunches. With layers of flavorful beef, melty cheese, and chewy corn tortillas, it offers all the comfort of a classic bake with zesty Tex-Mex flair. Whether it is a casual weeknight or a festive family night, this dish is always a hit at my table.

Every time I make this, it fills my kitchen with the best savory smells and my kids can never wait for it to come out of the oven. Even after a busy day, making this feels like hitting the easy button for dinner with tons of flavor.

Ingredients

• Ground beef: A staple for hearty flavor and satisfying texture Use lean beef for less grease and more meaty taste
• Yellow onion: Adds natural sweetness and depth Choose an onion that feels heavy and has no soft spots
• Minced garlic: Brings a punchy aromatic base Use fresh chopped or pre-minced for convenience
• Taco seasoning: Delivers signature Tex-Mex flavor Look for a blend without fillers and with real chili powder
• Water: Helps incorporate the spices and keep the filling juicy
• Fire roasted diced tomatoes: Adds smokiness and tang Use canned with juice for best texture and flavor
• Green chiles: Provides mild heat and brightness Use canned for convenience or roast fresh for extra depth
• Black beans: Adds fiber and creamy contrast to the meat Choose a can with low sodium and rinse well
• Corn tortillas: Acts as the sturdy layers holding everything together Look for ones without cracks so they do not break apart in the casserole
• Shredded jack and cheddar cheeses: The melty topping that brings the bake together Use freshly shredded for best melt and richer flavor
• Tomato: Adds freshness when diced and scattered on top Pick ripe but firm tomatoes for garnish
• Green onions: Sprinkled on top for color and a mild crunch The freshest ones have crisp tops and no yellowing
• Sour cream: The perfect creamy topping Choose a thick style for best dolloping

Step-by-Step Instructions

Prep the Pan:

Spray your baking dish with nonstick spray and set aside This keeps the casserole from sticking and makes cleanup a breeze

Brown the Beef and Onion:

Cook ground beef and diced onion together in a large skillet over medium heat Break up the meat and stir occasionally for about eight minutes until the onion is soft and the beef is well browned This step builds deep flavor

Add Garlic and Sauté:

Stir in the minced garlic Continue cooking for one to two minutes so the garlic blooms and infuses aroma without burning

Season and Combine:

Pour in the taco seasoning and water Stir until the beef is evenly coated and the mixture thickens Reducing slightly helps the flavors really stick to the meat

Mix in Tomatoes Chilies and Beans:

Add the fire roasted diced tomatoes green chiles and drained black beans Stir to combine everything completely and let the mixture heat until steaming so the flavors meld

Layer the Casserole:

Lay out six corn tortillas in the bottom of your dish overlapping as needed so they completely cover the surface This prevents the filling from sticking and forms a solid base

Build Layers:

Spread one third of the meat mixture across the tortillas Sprinkle two cups of shredded cheese evenly on top Repeat two more times with tortillas meat and cheese so you have three flavorful layers in all

Bake:

Cover the dish with foil and transfer to your preheated oven Bake for thirty to forty minutes until the casserole is bubbling hot and the cheese is totally melted

Garnish and Rest:

Scatter diced tomatoes and sliced green onions over the casserole Allow it to rest ten minutes before cutting so the layers stay tidy and servings come out intact

Serve:

Dollop with sour cream and dish up generous portions for everyone at the table

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I especially love the roasted tomatoes which bring just enough tang and depth to balance the savory meat and cheese. Last Christmas Eve this was on our table and my little nephew insisted it beat grandma’s enchiladas a moment we still laugh about.

Storage Tips

To save extras place cooled squares in airtight containers and refrigerate They keep well for up to four days For longer storage freeze individual portions and reheat straight from the freezer with a splash of water to keep them moist The flavor stays delicious and the texture holds up well

Ingredient Substitutions

Swap ground turkey or even shredded rotisserie chicken for the beef if you want a lighter option If you have dairy free eaters use your favorite plant based cheese blend Salsa works instead of fire roasted tomatoes and you can add canned or frozen corn for an extra pop of sweetness and color

Serving Suggestions

I like to serve it with a simple green salad dressed in lime juice and olive oil for a refreshing contrast Warm some tortilla chips on the side for scooping up every delicious bit Or try it with a quick avocado salsa to double up the Tex-Mex taste

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Cultural Context

Mexican lasagna is a popular casserole in the American Southwest where comfort bakes meet classic Mexican flavors The corn tortilla layers nod to traditional enchiladas while the stacked assembly and cheesy topping make it feel like lasagna It is the perfect example of family comfort fusion

Recipe FAQs

→ Can I substitute the ground beef?

Yes, you can use ground turkey, shredded beef, chicken, or even pork for the meat filling. Adjust seasoning to taste.

→ What can I use instead of fire-roasted tomatoes?

Salsa can replace fire-roasted tomatoes. About 1½ cups of your favorite salsa adds moisture and extra flavor.

→ Are flour tortillas suitable for this dish?

Corn tortillas are recommended for texture and authenticity, but flour tortillas can be used if preferred.

→ How do I prevent a soggy casserole?

Drain beans well, and use the appropriate amount of liquid from tomatoes or salsa. Allow the casserole to rest before slicing.

→ Can I make this ahead of time?

Yes, assemble ahead and refrigerate. Bake when ready, adding a few extra minutes to ensure it's heated through.

→ Is this casserole freezer-friendly?

Absolutely! Assemble and freeze before baking. Thaw overnight in the fridge, then bake until hot and bubbly.