Mexican Lasagna

This can easily be made vegetarian by omitting the beef and using veggie crumbles. In this case I would cook the onion in some oil and then stir in crumbles and cook until heated through and then continue with the recipe. Or you could simply add in another can of beans.


  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 (15oz) can tomato sauce
  • 1 (15.5oz) can black beans, drained and rinsed
  • 15 oz Rotel diced tomatoes with lime juice and cilantro, drained (you will need to buy two 10oz cans, you can use the remaining 5 oz as salsa)
  • 1 (4.5oz) can chopped green chilis, drained (I used mild)
  • 1 cup frozen corn
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper (add another 1/4 tsp if you want it spicier)
  • 1 clove garlic, minced
  • 12 (6 inch) corn tortillas
  • 8 oz cheddar cheese, shredded
  • sour cream, guacamole, tortilla chips (optional)


Preheat oven to 350 degrees. Lightly grease or spray a 9 x 13 inch baking dish.

Heat a large skillet over medium-high heat. Cook beef and onion in hot skillet, breaking up beef into small crumbles. Cook until beef is no longer pink, about 6 minutes. Drain off grease.

Add tomato sauce, beans, diced tomatoes, green chilis, corn, spices, and garlic to the skillet and stir to combine. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally. Then, remove skillet from heat.


Spread about 2 cups of the beef mixture into your prepared dish. Top with 6 tortillas, they will overlap. Spread another 2 cups of beef mixture on top of tortillas and then sprinkle on 1 cup of shredded cheese. Top with remaining 6 tortillas, then remaining beef mixture, and then the rest of the cheese.

Bake for 30 minutes. Let cool for 5-7 minutes before serving. Serve with sour cream, guacamole, the extra Rotel diced tomatoes, and tortilla chips.




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