Mexican Lasagna Tortilla Beef (Printable Version)

Hearty Tex-Mex casserole with tortilla layers, spiced beef, beans, corn and cheese

# What You Need:

→ Meats

01 - 1 lb ground beef

→ Vegetables & Beans

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (14 oz) black beans, drained and rinsed
06 - 1 can (5 oz) corn, drained
07 - 1 can (14 oz) diced tomatoes

→ Sauces & Seasonings

08 - 1 packet (1 oz) taco seasoning
09 - 1/2 tsp chili powder
10 - Salt and pepper to taste

→ Tortillas & Cheese

11 - 8 medium flour tortillas
12 - 3 cups shredded Mexican cheese blend

→ Garnishes

13 - Fresh cilantro, chopped
14 - Sliced jalapeños
15 - Sour cream

# How To Make It:

01 - Preheat oven to 350°F.
02 - In a large skillet over medium heat, cook ground beef until browned; drain excess fat.
03 - Add onion, garlic, and bell pepper; sauté 3-4 minutes until softened.
04 - Stir in taco seasoning, chili powder, black beans, corn, and diced tomatoes. Simmer 5 minutes; season with salt and pepper.
05 - Lightly grease a 9x13-inch baking dish. Place two tortillas on bottom, tearing as needed to fit.
06 - Spread one-third of meat mixture over tortillas. Sprinkle with one-fourth of cheese.
07 - Repeat layers twice: tortillas, meat mixture, cheese. Top with final tortillas and remaining cheese.
08 - Cover loosely with foil; bake 25 minutes.
09 - Remove foil; bake 10 minutes until cheese is bubbly and golden.
10 - Let rest 5 minutes before slicing. Garnish with cilantro, jalapeños, and sour cream if desired.

# Helpful Hints:

01 -
  • The layers get all melty and comforting like traditional lasagna but with that spicy Tex Mex kick we secretly crave more
  • Everything cooks in one pan before it hits the oven, making weeknight cleanup almost suspiciously easy
02 -
  • Tearing the tortillas to fill gaps is actually encouraged, it helps the layers hold together better
  • The resting period is not optional, cutting too soon makes everything slide apart
03 -
  • Warm your tortillas slightly before layering to make them more pliable and less likely to tear
  • Letting the meat mixture cool slightly before assembling prevents steam from making the tortillas soggy

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