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Mexican Lasagna

Mexican Lasagna

Avatar photoSharon Best
Get all the flavor and fun of tacos—without the messy cleanup—by making this easy, crowd-pleasing Tex-Mex dish!
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Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course dinner
Cuisine American, Mexican
Servings 12
Calories 366 kcal

Ingredients
  

  • 1 pound lean ground beef
  • 1 medium yellow onion diced
  • 2 teaspoons garlic minced
  • 1/4 cup taco seasoning low-sodium or homemade
  • 1/2 cup water
  • 14.5 ounces no-salt-added fire-roasted diced tomatoes
  • 4 ounces green chilies chopped
  • 1 15-ounce can low-sodium black beans drained and rinsed
  • 18 corn tortillas
  • 6 cups reduced-fat cheese blend shredded and divided
  • 1 medium tomato diced for garnish
  • 1 bunch green onions sliced for garnish
  • Low-fat sour cream optional, for serving

Instructions
 

  • Preheat your oven to 350°F. Prepare a 9x13-inch casserole dish with a light coating of nonstick cooking spray.
    Mexican Lasagna
  • In a large skillet, cook the ground beef and onion over medium heat until the beef is no longer pink and the onions are tender, about 8-10 minutes.
    Mexican Lasagna
  • Add the minced garlic to the skillet. Cook and stir until fragrant, about another 1-2 minutes.
    Mexican Lasagna
  • Mix in the taco seasoning and water, stirring until the beef mixture is evenly coated with the seasoning.
    Mexican Lasagna
  • Fold in the canned tomatoes with their juices, green chilies, and black beans. Cook until the mixture is warmed through, about 4-5 minutes. Remove from heat and set aside.
    Mexican Lasagna
  • Create the first layer in your casserole dish by arranging 6 corn tortillas in the bottom so they overlap slightly.
    Mexican Lasagna
  • Spoon 1/3 of the beef mixture over the tortillas. Sprinkle with 2 cups of shredded cheese.
    Mexican Lasagna
  • Continue layering the remaining tortillas, beef mixture, and cheese. End with a final sprinkle of cheese on top.
    Mexican Lasagna
  • Cover the dish with aluminum foil. Bake until the casserole is hot and bubbly and the cheese has melted, about 30-40 minutes.
    Mexican Lasagna
  • Garnish the baked casserole with diced tomatoes and green onions, then let it rest for 10 minutes to set before slicing.
  • Serve warm with a dollop of low-fat sour cream, if desired.

Nutrition

Calories: 366kcalCarbohydrates: 34gProtein: 28gFat: 14gSaturated Fat: 8gSodium: 910mgFiber: 8g
Keyword Pasta
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