Description
A flavorful and hearty Mexican Lasagna layered with seasoned ground beef, refried beans, corn tortillas, enchilada sauce, and a blend of melted Monterey Jack and cheddar cheeses. This easy-to-make casserole is perfect for a comforting dinner and can be served with fresh toppings like cilantro, pico de gallo, sour cream, and avocado.
Ingredients
Units
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Main Ingredients
- 1 tablespoon neutral oil (canola, grapeseed, or vegetable)
- 1 large white or yellow onion, finely chopped (about 2 cups)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 1 (1-ounce) packet or 3 tablespoons taco seasoning
- 2 cups frozen corn kernels (about 10 ounces)
- 1 (7-ounce) can diced green chiles, drained
- 2 (10-ounce) cans red enchilada sauce
- Kosher salt, to taste
- 8 ounces Monterey Jack cheese, shredded (2 cups)
- 8 ounces mild cheddar cheese, shredded (2 cups)
- 18 (5- to 6-inch) corn tortillas
- 1 (16-ounce) can refried beans
Toppings
- Chopped fresh cilantro
- Pico de gallo
- Sour cream
- Diced avocado
Instructions
- Preheat Oven: Heat the oven to 350ºF to prepare for baking the lasagna.
- Sauté Vegetables: Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add the finely chopped onion and diced red bell pepper and cook, stirring occasionally, until the onions are translucent and slightly softened, about 4 minutes.
- Cook Beef: Add the ground beef to the skillet, breaking it into small pieces with a wooden spoon. Cook until fully browned and cooked through, about 6 to 8 minutes. Stir in tomato paste and taco seasoning, cooking until fragrant and the tomato paste darkens slightly, about 2 minutes.
- Add Corn and Chiles: Mix in the frozen corn kernels and drained diced green chiles, scraping up any browned bits from the pan. Remove the skillet from the heat.
- Prepare Sauce Mixture: Reserve 1 cup of the enchilada sauce from the two cans. Stir the remaining enchilada sauce into the beef mixture. Taste and season with kosher salt as needed for flavor balance.
- Mix Cheeses: Combine shredded Monterey Jack and mild cheddar cheese in a medium bowl and set aside.
- Assemble Lasagna – Layer One: Spread 1/2 cup of the reserved enchilada sauce in the bottom of a 9×13-inch baking dish. Arrange 6 corn tortillas evenly on top, allowing some overlap. Dollop and evenly spread half of the refried beans (about 3/4 cup) over the tortillas. Next, spread half of the beef mixture (about 3 cups) over the beans, then sprinkle with one-third of the cheese mixture (about 1 1/3 cups).
- Assemble Lasagna – Layer Two: Repeat the layering with another 6 tortillas, the remaining half of the refried beans, the remaining beef mixture, and another one-third of the cheese.
- Top Layer: Place the last 6 tortillas on top, spread the remaining 1/2 cup of enchilada sauce evenly over them, and sprinkle with the remaining cheese.
- Bake: Place the baking dish on a rimmed baking sheet and bake in the preheated oven for 30 to 35 minutes, until the cheese is melted and bubbling and the filling is hot throughout.
- Rest and Serve: Let the lasagna cool for 10 minutes before slicing. Serve warm topped with chopped cilantro, pico de gallo, sour cream, and diced avocado as desired.
Notes
- This recipe is a creative twist on traditional Mexican flavors and is not an authentic Mexican dish, but it is delicious and satisfying.
- Using lean ground beef keeps the dish lighter while maintaining rich flavor.
- Ensure to let the lasagna rest before serving to allow it to set for easier slicing.
- Feel free to customize toppings according to preference.
- To make it spicier, consider adding extra diced chiles or a dash of hot sauce.
Nutrition
- Serving Size: 1 slice (1/10th of recipe)
- Calories: 526 kcal
- Sugar: 8.1 g
- Sodium: 1328 mg
- Fat: 27.3 g
- Saturated Fat: 13.3 g
- Unsaturated Fat: 13.0 g
- Trans Fat: 0.0 g
- Carbohydrates: 45.2 g
- Fiber: 7.8 g
- Protein: 27.1 g
- Cholesterol: 0 mg
