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MEXICAN LASAGNA

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This Mexican Lasagna layers lasagna noodles with seasoned ground beef, refried beans, tomatoes, corn, and cheese for a spicy, comforting twist on a classic. Topped with sour cream and red onion, it’s bold, cheesy, and perfect for feeding a hungry crowd! #MexicanLasagna #TacoLasagna #SpicyComfortFood #LayeredTacoBake #CheesyDinner

Ingredients

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12 oven-ready lasagna noodles
1 pound ground beef
1 packet taco seasoning
1 can (16 oz) refried beans
1 can (10 oz) diced tomatoes with green chilis, drained
1 cup corn kernels, frozen or fresh
2 cups shredded Mexican cheese blend
1 cup sour cream
1 small red onion, finely chopped
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Instructions

  • Preheat Oven: Preheat your oven to 375°F (190°C).

  • Cook Beef: In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat, then mix in the taco seasoning according to package directions.

  • Layer Ingredients:

    • Spread a thin layer of refried beans over the bottom of a 9×13 inch baking dish.

    • Layer four lasagna noodles over the beans.

    • Top with half of the cooked beef, half the diced tomatoes, half the corn, and one-third of the shredded cheese.

  • Repeat Layers:

    • Add another layer of noodles and repeat the beef, tomatoes, corn, and another third of the cheese.

  • Top Layer:

    • Add the final noodle layer. Spread sour cream evenly over the top, then sprinkle with remaining cheese and chopped red onion.

  • Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and golden.

 

  • Garnish: Garnish with fresh cilantro before serving.

Notes

  • Swap ground beef for ground turkey or black beans for a vegetarian option.

  • For extra heat, add chopped jalapeños between the layers.

 

  • Leftovers reheat well and make a great meal-prep dish!

Nutrition

Find it online: https://deliceflash.com/mexican-lasagna/