Mexican Lasagna Recipe

Imagine a dish that combines the comforting layers of traditional lasagna with the vibrant and bold flavors of Mexican cuisine. Welcome to the world of Spicy Fiesta Mexican Lasagna—a delightful fusion that stands as a testament to culinary creativity and cultural integration. This unique recipe marries the classic Italian comfort food with the rich, spicy elements characteristic of Mexican cooking, offering a satisfying meal that pleases the palate and warms the heart.

Discover the delicious fusion of Italian and Mexican cuisine with this Spicy Fiesta Mexican Lasagna recipe. This unique dish layers corn tortillas, seasoned ground meat, colorful veggies, and zesty enchilada sauce for a hearty meal that's sure to impress. Perfect for gatherings or family dinners, it’s easy to prepare with pantry staples. Enjoy the vibrant flavors and comforting texture that make this lasagna a standout at any table. Dive in and indulge!

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Ingredients

9-12 corn tortillas

1 lb ground beef (or ground turkey)

1 onion, chopped

2 cloves garlic, minced

1 bell pepper, diced (green or red)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies

2 cups enchilada sauce (store-bought or homemade)

2 cups shredded Mexican blend cheese (or a mix of cheddar and Monterey Jack)

1 tablespoon taco seasoning

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for garnish)

Sour cream (optional, for serving)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Meat: In a large skillet over medium heat, add the ground beef. Cook until browned, stirring occasionally, about 5-7 minutes. Drain any excess fat.

Add Vegetables: Add the chopped onion and bell pepper to the skillet. Sauté for about 3-4 minutes or until the vegetables are softened. Stir in the minced garlic and cook for an additional minute.

Mix Ingredients: To the meat mixture, add the black beans, corn, diced tomatoes with green chilies, and taco seasoning. Combine well and season with salt and pepper to taste. Let it simmer for 5 minutes to meld the flavors.

Layer the Lasagna:

- Spread a thin layer of enchilada sauce on the bottom of a greased 9x13 inch baking dish.

- Place a layer of corn tortillas over the sauce (3-4 tortillas).

- Spoon half of the meat mixture over the tortillas.

- Sprinkle with 1 cup of shredded cheese.

- Repeat the layers: add another layer of tortillas, the remaining meat mixture, another cup of cheese, and a final layer of tortillas.

- Pour the remaining enchilada sauce over the top layer of tortillas and sprinkle with the remaining cheese.

Bake: Cover the dish with aluminum foil (to prevent the cheese from browning too quickly) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Serve: Let the Mexican lasagna cool for about 10 minutes before slicing. Garnish with fresh cilantro and sliced jalapeños if desired. Serve with sour cream on the side.

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 6-8