Mexican Lasagna
This delicious twist on Mexican food takes taco night to a whole new level. Mexican Lasagna is full of deliciously seasoned taco meat with salsa, black beans, and corn layered between tortillas with sour cream and cheese and topped with all the fixings. This recipe is great for kids and is freezer friendly.
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.