Introduction

If you love the bold flavors of taco night but crave the cozy, layered comfort of a casserole, Mexican Lasagna is your new favorite dish. This recipe takes the structural brilliance of an Italian lasagna—alternating layers of starch, protein, and cheese—and replaces them with vibrant, Southwestern staples. Instead of pasta sheets, we use soft corn tortillas; instead of marinara, we utilize fire-roasted tomatoes and zesty taco seasoning.

This dish is a “one-pan” masterpiece that is perfect for feeding a hungry family or bringing to a neighborhood potluck. It is remarkably versatile, allowing you to control the spice levels and the “gooeyness” of the cheese. By simmering the ground beef with garlic and fire-roasted tomatoes, you create a deeply flavorful filling that soaks into the corn tortillas, resulting in a texture that is soft, savory, and satisfyingly rich. Prepare to elevate your taco night to “million-dollar” status!

Ingredients: The Southwest Pantry

The secret to this lasagna is the “fire-roasted” element, which adds a subtle smokiness that regular tomatoes can’t provide.

• 1 lb Ground Beef: Lean (90/10) is recommended to keep the layers structured and non-greasy.
• 12-15 Corn Tortillas: Corn tortillas provide an authentic flavor and hold up better than flour tortillas in a casserole.
• ¼ Cup Taco Seasoning: Approximately 2 standard packets. This provides the salt, cumin, and chili punch.
• 2 Teaspoons Minced Garlic: Fresh cloves provide a pungent, savory aroma.
• 1 Can (15 oz) Black Beans: Rinsed and drained; adds fiber and a “meaty” texture.
• 1 Can (14.5 oz) Fire-Roasted Diced Tomatoes: For that essential smoky, acidic balance.
• 1 Can (10 oz) Enchilada Sauce (Red): To act as our “lasagna sauce” and keep the tortillas moist.
• 3 Cups Shredded Mexican Blend Cheese: A mix of Monterey Jack, Cheddar, and Asadero for the ultimate melt.
• Optional: Sliced black olives, diced jalapeños, or corn kernels for the layers.

Instructions: Building the Layers