Mexican Lasagna
A delicious twist on traditional lasagna, this Mexican Lasagna combines layers of seasoned ground beef, black beans, corn, and a blend of cheeses, all nestled between sheets of lasagna noodles and topped with flavorful sauces. Perfect for a family dinner or a potluck, this dish is hearty, satisfying, and full of vibrant flavors.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 65 mins
- Yield: 8 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 pound lean ground beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 packet taco seasoning
- 1 (10 oz) can Rotel tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can enchilada sauce
- 8 oz tomato sauce
- 1 cup salsa
- 12 oz lasagna noodles
- 3 cups shredded Mexican cheese blend
Instructions
- Preheat oven to 350º F.
- In a large skillet, cook the ground beef and onion over medium-high heat until beef is cooked through and onions are soft. Drain excess grease. Add garlic and cook until fragrant.
- While beef is cooking, boil lasagna noodles according to package instructions. Drain and set aside.
- Add taco seasoning and water as per packet instructions to the skillet with beef. Simmer until thickened.
- Stir in Rotel tomatoes, black beans, corn, enchilada sauce, tomato sauce, and salsa. Simmer for 5 minutes.
- Spread a thin layer of the mixture in a 13×9 inch baking dish. Layer with lasagna sheets, beef mixture, and shredded cheese, repeating for 3 layers.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes until bubbly. Let stand for 10 minutes before serving.
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg