Cheesy Mexican layered casserole

This easy Mexican lasagna brings together the bold, comforting flavors of TexMex with the cheesy, layered goodness of classic lasagna. It combines seasoned ground beef, tomatoes, corn, black beans, and melty cheese between tender lasagna noodles all baked in a rich enchilada sauce. It’s a perfect dinner for a crowd or a cozy family night when you want something hearty with a bit of a kick.

I first made this recipe on a busy weeknight when I wanted all the comfort food vibes without complicated prep. Now it’s a go to that my family asks for regularly, especially on chilly evenings.

Ingredients

• Lean ground beef: Rich, savory flavor and hearty protein. You can swap ground turkey or chicken for a lighter option
• Onion and garlic: To build a fragrant, flavorful base look for firm onions with no soft spots and fresh garlic bulbs
• Taco seasoning: Adds that signature TexMex spice; homemade seasoning can be tailored to taste or use your favorite store bought packet
• Rotel tomatoes with green chiles: Bring a mild heat and acidity to brighten the dish regular diced tomatoes work too if you prefer less spice
• Canned black beans and corn: Add texture and fiber drain and rinse the beans to reduce excess sodium
• Enchilada sauce: Provides a tangy, smoky depth homemade is easy and flavorful but good jarred sauce works well too
• Tomato sauce and salsa: Lend additional layers of tang and thickness to the filling
• Lasagna noodles: Create the classic layered structure noboil noodles can be used in a pinch but adjust bake time accordingly
• Shredded Mexican cheese blend: Melts well and adds richness fresh shredding from a block helps it melt smoother than preshredded

Instructions

Cook the Ground Beef and Aromatics:

In a large skillet over mediumhigh heat cook the ground beef with finely chopped onion. Break the beef apart and cook for 7 to 8 minutes until browned and the onions soften. Drain excess grease carefully. Add minced garlic and cook for another 1 to 2 minutes until fragrant being careful not to burn the garlic.

Boil the Lasagna Noodles:

While the beef cooks bring a large pot of salted water to a boil. Add your lasagna noodles and cook for 8 minutes or according to package instructions until al dente. Drain the noodles and lay them out flat to prevent sticking.

Simmer the Filling:

Add the taco seasoning and the amount of water called for on the packet to the skillet with the beef mixture. Simmer for about 3 to 4 minutes until the seasoning thickens and coats the beef. Pour in the Rotel tomatoes drained black beans drained corn enchilada sauce tomato sauce and salsa. Let the mixture simmer for about 5 minutes so the flavors meld and the filling thickens slightly. Stir occasionally to prevent sticking.

Assemble the Lasagna Layers:

Spread about half a cup of the beef mixture evenly across the bottom of a 13 by 9 inch baking dish to create a thin base layer. Cover with about four lasagna noodles to form the first pasta layer. Top with a third of the remaining beef mixture and then sprinkle one cup of shredded cheese over that. Repeat with two more layers of noodles beef mixture and cheese. The final layer should be topped with cheese only to create a golden cheese crust when baked.

Bake the Lasagna:

Cover the baking dish tightly with aluminum foil and bake at 350 degrees Fahrenheit for 25 minutes. Remove the foil and bake uncovered for an additional 20 minutes until the cheese is bubbling and lightly browned.

Rest Before Serving:

Take the lasagna out of the oven and allow it to rest for 10 minutes at room temperature. This resting period helps the layers set up and makes for easier slicing and serving.

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One of my favorite ingredients here is the enchilada sauce. It transforms simple ground beef and beans into something vibrant and cozy. I remember making this dish for a friend’s housewarming party and everyone was surprised by how comforting and flavorful this mash up was. It’s like two comfort food worlds colliding perfectly.

Storage Tips

Store leftovers in an airtight container and refrigerate for up to three days. When reheating the oven helps maintain the layers better than the microwave but both work depending on time. For freezing wrap tightly with double layers of plastic wrap or foil then place in a freezer safe container. Defrost overnight in the fridge before reheating to keep the lasagna tender.

Ingredient Substitutions

Try ground turkey or shredded cooked chicken in place of beef for a lighter version. Switch black beans for pinto beans or add cooked lentils to boost fiber and make it vegetarian friendly. Use corn or flour tortillas instead of lasagna noodles for a slightly different texture and quicker assembly.

Serving Suggestions

Top with fresh diced tomatoes chopped green onions or cilantro to brighten the dish. Add a dollop of sour cream or guacamole on the side for creamy contrast. Serve alongside a crisp salad with avocado dressing or fajitastyle sautéed veggies for a complete TexMex meal.

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This Mexican lasagna is a hearty crowd pleasing weeknight meal that reheats well and freezes beautifully. Let it rest before slicing so the layers hold together for tidy servings.

Frequently Asked Questions About Recipes

→ Can I substitute ground beef with other proteins?

Yes, ground turkey, chicken, or shredded pork carnitas work well as alternatives, maintaining the dish's flavor and texture.

→ What is the best cheese to use for melting?

A Mexican shredded cheese blend or Monterey Jack cheese provides smooth melting and creamy texture.

→ How should leftover casserole be stored?

Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 3 months, then reheat thoroughly before serving.

→ Can I use tortillas instead of lasagna noodles?

Absolutely, substituting flour or corn tortillas adds a different texture and can reduce baking time slightly.

→ How do I prevent the casserole from being soupy?

Allow the casserole to rest for about 10 minutes after baking, so the layers firm up and excess moisture is absorbed.

→ Are there vegetarian variations available?

Yes, omit the meat and add extra black beans, lentils, or chickpeas for a meat-free version packed with protein.