Introduction
If you’re looking to spice up your usual dinner routine, this Mexican-inspired lasagna is a flavorful twist you won’t want to miss. Combining layers of seasoned meat, black beans, corn, and gooey Mexican cheese blend, it offers a bold and exciting take on traditional lasagna. Perfect for weeknights, potlucks, or whenever you crave something hearty and different, this dish fuses the best of both worlds onto one irresistible plate.
Why You’ll Love This Recipe
First, the combination of spicy flavors and creamy cheeses makes every bite unforgettable. Furthermore, it’s easy to prepare and highly customizable with your favorite Mexican ingredients. Plus, using tortillas instead of noodles makes layering a breeze and adds a soft, chewy texture that pairs beautifully with the robust fillings.
Recipe Origins
While traditional lasagna is firmly rooted in Italian cuisine, this Mexican-inspired lasagna reimagines the dish with South-of-the-Border flavors. Influenced by classic Tex-Mex favorites like enchiladas and tacos, it blends beloved elements—like black beans, corn, salsa, and cheese—into a familiar, comforting format.
Nutrition Information
Calories: Approximately 475 per serving
Fat: 26g
Carbohydrates: 30g
Protein: 28g
Quick Facts
Preparation Time: 20 min
Cooking Time: 35 min
Total Time: 55 min
Servings: 8
Difficulty: ⭐⭐
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave for 2-3 minutes or warm them in a 350°F oven until heated through. This lasagna also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Pair this lasagna with a refreshing side like Mexican street corn salad or a simple avocado-tomato salad. For drinks, serve it with a cold cerveza or a lime-spiked sparkling water for a complete fiesta on your plate.
Common Mistakes
Not draining the beans: Always rinse and drain black beans thoroughly to prevent excess moisture.
Skipping the resting time: Allowing the lasagna to rest ensures clean, sturdy slices.
Using dry tortillas: Slightly warming tortillas before assembling prevents them from tearing.
Recipe Variations
Vegetarian Version: Replace the beef with sautéed bell peppers, zucchini, and mushrooms.
Spicy Version: Add sliced jalapeños between layers or use a hot salsa.
Low-Carb Version: Swap flour tortillas with low-carb or almond flour versions.
Frequently Asked Questions
Can I use corn tortillas instead of flour tortillas?
Yes, but corn tortillas may create a slightly firmer texture.
Is there a dairy-free option?
Absolutely! Use plant-based ricotta and Mexican cheese alternatives.
Can I prep this lasagna ahead of time?
Definitely! Assemble it up to 24 hours in advance, refrigerate, and bake when needed.
Ingredients
- 1 pound ground beef or ground turkey
- 1 packet taco seasoning
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 16-ounce jar salsa
- 8 small flour tortillas
- 2 cups Mexican cheese blend, shredded
- 1 cup ricotta cheese or cottage cheese
- 1 egg
- ½ cup chopped green onions
- ½ cup chopped cilantro (optional)
Instructions
1- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2- In a large skillet over medium-high heat, cook the ground beef until browned. Drain excess grease.
3- Stir in the taco seasoning, black beans, and corn. Cook for an additional 3 minutes, then remove from heat.
4- In a medium bowl, mix the ricotta cheese (or cottage cheese) with the egg until smooth.
5- Spread a thin layer of salsa on the bottom of the baking dish.
6- Lay 2 tortillas over the salsa, overlapping slightly.
7- Spread ⅓ of the beef mixture over the tortillas.
8- Top with ¼ of the salsa and sprinkle with ¼ of the cheese blend.
9- Add dollops of the ricotta mixture over the layer.
10- Repeat the layering (tortillas, beef, salsa, cheese, ricotta) two more times.
11- Finish with a layer of tortillas, the remaining salsa, and the remaining cheese blend.
12- Cover with foil and bake for 25 minutes.
13- Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
14- Let the lasagna rest for 10 minutes before slicing. Garnish with chopped green onions and cilantro if desired.
