I remember the first time I made this Mexican Lasagna. It was a chilly Sunday, and my kitchen was filled with the incredible smell of savory beef, roasted spices, and melting cheese—it was pure comfort. This dish came to me as a happy accident, a fusion of my love for classic Italian lasagna and my craving for bold, zesty Mexican flavors. It’s become my go-to meal for feeding a crowd or just treating my family to something special, and I’m so excited to share it with you. Trust me, once you try it, it’ll become a regular in your rotation too.
Ingredients
- 2 pounds ground beef (I use 80/20 for the best flavor)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (4-ounce) can diced green chiles
- 2 tablespoons taco seasoning (I use my homemade blend)
- 1 teaspoon ground cumin
- 12 corn tortillas
- 3 cups shredded Mexican cheese blend
- 1 cup sour cream, for serving
- Fresh cilantro, chopped, for garnish
Let’s talk about a few key players here. I’ve tried this with ground turkey, but the beef really gives that rich, hearty base you want. Don’t skip the green chiles; they add a subtle, tangy heat that makes a huge difference. And for the cheese, I’ve learned the hard way that pre-shredded bags contain anti-caking agents that don’t melt as beautifully. Taking the five minutes to shred a block yourself is a game-changer for that gloriously gooey, stretchy topping.
Equipment Needed
- Large skillet or Dutch oven
- 9×13 inch baking dish
- Cutting board & chef’s knife
- Mixing bowls
- Measuring cups & spoons
- Aluminum foil
The equipment list is pretty straightforward, but I have some strong feelings about a couple of items. That large skillet is your workhorse—you’ll brown the beef and build the sauce all in one pan, which saves on dishes (a win in my book!). For the baking dish, a glass one is my personal preference because I can easily see how browned the cheese is getting. And don’t forget the aluminum foil! Tent it loosely over the dish for the first part of baking to prevent the cheese from burning before the center is hot. I learned that lesson after my first attempt resulted in a slightly too-dark top.
Step-by-Step Instructions
First, let’s build our flavor base. I heat a bit of oil in my large skillet over medium-high heat and add the diced onion. I cook it until it’s just turning soft and translucent, about 5 minutes, before adding the garlic. Here’s my big tip: add the garlic for only the last 30 seconds. I once burned it by adding it too early, and it made the whole sauce taste bitter. Once it’s fragrant, I add the ground beef, breaking it up with my spoon until it’s beautifully browned and no pink remains.
Next, it’s sauce time! This is where the magic happens. I drain any excess grease from the beef, then stir in the crushed tomatoes, black beans, corn, green chiles, taco seasoning, and cumin. I let this simmer for a good 10-15 minutes. You want it thick, not runny, so the final lasagna holds its shape when sliced. The smell at this point is absolutely intoxicating—warm, spicy, and deeply savory. I always sneak a little taste here to adjust the seasoning.(See the next page below to continue…)