Ingredients & What They Do

• 1 lb ground beef – Adds savory, meaty richness and forms the hearty base of the lasagna layers.
• 1 small onion, chopped – Brings mild sweetness and aromatic depth to the beef mixture.
• 3 cloves garlic, minced – Enhances the flavor with a bold, aromatic kick.
• 1 oz packet taco seasoning – Delivers classic Tex-Mex flavor with a perfect blend of chili, cumin, and paprika.
• 15 oz can black beans, drained & rinsed – Adds fiber, texture, and protein, balancing out the richness of the beef.
• 15 oz can corn, drained – Introduces subtle sweetness and a pleasant pop in every bite.
• 10 oz can diced tomatoes with green chilies – Infuses mild heat and acidity to cut through the richness.
• ½ cup salsa – Adds moisture, flavor, and zesty spice to the filling.
• 8 flour tortillas (8-inch) – Replaces lasagna noodles and creates the perfect soft, layered texture.
• 3 cups shredded Mexican cheese blend – Melts beautifully and adds a creamy, cheesy finish.
• ¼ cup chopped cilantro (optional) – Brings freshness and a pop of color as a garnish.

Customization Tip: Use pepper jack for added heat or swap in corn tortillas for a gluten-free version with a firmer bite.

Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. Cook the Beef Mixture: In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft (about 5–7 minutes). Drain excess fat.
3. Add the minced garlic and sauté for another 1–2 minutes until fragrant.
4. Stir in taco seasoning, black beans, corn, diced tomatoes with chilies, and salsa. Simmer the mixture for 5 minutes to blend the flavors.
5. Assemble the Lasagna: Start by placing 2 tortillas at the bottom of your baking dish, overlapping slightly. Spread a layer of the beef mixture over the tortillas and top with 1 cup of shredded cheese.
6. Repeat the layering process two more times: tortillas, beef mixture, cheese.
7. Finish with a final layer of tortillas topped with the remaining cheese.
8. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden brown.
9. Cool & Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with chopped cilantro and serve warm.

Why You’ll Love This Mexican Tortilla Lasagna

• Easy to Make: No need to pre-cook noodles – tortillas save time and effort.
• Incredibly Versatile: Customize with your favorite protein, beans, cheese, or heat level.
• Family Favorite: A dish that’s cheesy, comforting, and kid-approved.
• Perfect for Leftovers: Tastes even better the next day, making it a great meal prep option.

Pro Tips for Perfect Results

• Drain everything well: Avoid soggy layers by draining the beans, corn, and tomatoes thoroughly.
• Let it rest before slicing: The lasagna will set up and slice cleanly if you wait 10 minutes after baking.
• Add spice if you like heat: Mix in chopped jalapeños or use a spicier salsa for more kick.
• Double the recipe: Make two pans and freeze one for a ready-made dinner on busy nights.

Serving Suggestions

Serve your Mexican Tortilla Lasagna with a side of Mexican rice, a scoop of guacamole, and a drizzle of sour cream. Add a fresh lime wedge and crispy tortilla chips to round out the meal. Pair with iced tea or a margarita for the ultimate Tex-Mex feast!