Yes! I love this Mexican Lasagna recipe and I am super excited to share it with you. It’s definitely going to become your new family favorite! My Aunt Julie brought me this dish after the birth of our third child Rivera (there’s that tribe I am always talking about) and it has stuck with us ever since! It’s so simple and easy to make that I just had to share it with you.
Our family loves Tacos. We eat them far more than we probably should but honestly I’m fine with that. Who doesn’t love tacos? That’s probably why I fell in love with this Mexican Lasagna recipe the first time we had it. It takes tacos to a whole new level. The fresh toppings with the cheesy taco meat and tortillas just make you wonder how something so simple could be so good. It’s perfection! Especially on a night when you have activities. Serve it up with a side of my Mexican Rice or on it’s own and I promise you that won’t be disappointed!
Another great thing about this Mexican Lasagna recipe is that you can EASILY double it. Mainly because we have an army to feed, but if you don’t need that much don’t worry, it freezes really well. This is also my favorite meal to send to someone in need. If I have ever brought you a meal then there is a good chance you’ve already eaten this recipe. It’s my go to delivery meal and I have yet to meet someone who doesn’t love it! If you know someone who has just had a baby or could use a pick me up, this is the go to dish for you.
Making Mexican Lasagna
The first thing you will want to do is prep your kitchen. Trust me, any recipe will go a lot smoother (especially if you have some kids running around) if you prep. So pull out the cutting board and let’s do this.
I like to start by greasing a 9X13 casserole dish and then getting all my ingredients ready on the counter. Then I start chopping my onion and set it aside. Next I’ll grate all my cheese. I am not a fan of pre shredded cheese because I think the real stuff is always better. Plus the pre shredded stuff usually has a coating on it that makes it less likely to melt. BUT if you’re trying to keep it simple then by all means a bag of the pre shredded tex mex or mexican cheese will work just fine!
You’ll also want to can open the beans and corn and rinse them, then set aside.
Lasagna Filling
Okay, now for the best part. The filling! This stuff is so good you’ll be tempted to eat it like a chili. If we’re being completely honest here I might even tell you that I sometimes set a bowl aside for myself when I’m making it!
Grab a big frying pan or pot. I use my heritage rock pan for this recipe ( I LOVE it so much!!) but a large frying pan would work as well. Fry your beef and onion until browned and then remove from heat and drain.
Once drained stir in your salsa (just use your favorite brand), black beans, corn, dressing, taco seasoning and cumin. Return to heat and simmer. It’s that easy!
I use a package of Old El Paso Taco seasoning when making this recipe but you can certainly use your own if you prefer.
Lasagna Layers
For the layers you will want to use the large flour tortillas. Preferably 10″ in size but if you only have the small ones those work too. You just want to cover the bottom of the pan.
Next add a generous layer of the filling and spread evenly across. Next spread a layer of sour cream across the top of the filling and then top evenly with cheese.
Then repeat the layers again, starting with the tortillas. So simple yet SO GOOD!
Try it with this easy MEXICAN RICE
I hope you love this Mexican Lasagna recipe as much as I do. As always I love to hear from you and I LOVE to see your creations. Upload your pictures on social media using #thegoodwivesblog and invite me into your kitchen 
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Mexican Lasagna
Ingredients
- 6 flour tortillas
- 1lb lean ground beef or chicken
- 1 large onion chopped
- 2 cups salsa use your favorite brand
- 1 can black beans drained and rinsed
- 1 can corn drained and rinsed
- ¼ cup reduced fat italian dressing
- 1 package store bought taco seasoning or 2-3 tablespoons homemade (to taste)
- ¼ tsp cumin
- 1 cup sour cream
- 3 cups shredded cheese
Toppings
- 1 cup iceberg lettuce shredded
- 1 avocado diced
- 1 cup cherry tomatoes halved
- ¼ cilantro chopped
- salt & pepper to taste
Instructions
- In a large skillet, season ground beef with salt and pepper and then cook beef and onion until meat is no longer pink; drain. Stir in salsa, beans, corn, dressing, taco seasoning and cumin. Return to heat and simmer.
- Coat a a 9X13 baking dish with cooking spray and then place 2- 3 tortillas in (enough to cover the bottom) Layer half of the meat mixture over the tortillas then spread sour cream across, then top with cheese. Repeat layers. (Like a lasagna!)
- Cover and bake at 400° for 25 minutes. Uncover; bake for another 5 minutes longer or cheese is nice and bubbly. Let stand for 5 minutes before topping each piece cut, with lettuce, tomato, avocado & cilantro.