Mexican cheesy layered casserole (Print Version)

Savory layers of beef, beans, corn, cheese, and enchilada sauce baked to cheesy perfection.

# Ingredients You'll Need:

→ Proteins

01 - 1 pound lean ground beef

→ Vegetables and Aromatics

02 - 1 onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 (10 oz) can Rotel tomatoes with green chiles
05 - 1 (15 oz) can black beans, drained and rinsed
06 - 1 (15 oz) can corn, drained

→ Sauces and Seasonings

07 - 1 packet taco seasoning
08 - 1 (10 oz) can enchilada sauce
09 - 8 oz tomato sauce
10 - 1 cup salsa

→ Pasta

11 - 12 oz lasagna noodles (approximately 12 sheets)

→ Cheese

12 - 3 cups shredded Mexican cheese blend

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. In a large skillet over medium-high heat, cook ground beef and chopped onion for 7-8 minutes until beef is fully cooked and onions are soft. Drain excess fat, then add minced garlic and cook for 1-2 minutes until fragrant.
02 - Bring a large pot of water to a boil and cook lasagna noodles for 8 minutes or until al dente. Drain noodles and set aside.
03 - Add taco seasoning and amount of water specified on seasoning packet to the skillet. Simmer for 3-4 minutes until mixture thickens slightly.
04 - Stir in Rotel tomatoes, black beans, corn, enchilada sauce, tomato sauce, and salsa. Simmer mixture for 5 minutes to meld flavors and thicken filling.
05 - Spread approximately ½ cup of beef mixture evenly across bottom of a 13×9 inch baking dish. Layer about 4 lasagna sheets over the mixture, then cover with one-third of the beef filling and 1 cup shredded cheese. Repeat layering two more times, finishing with cheese on top.
06 - Cover baking dish with foil and bake in preheated oven for 25 minutes. Remove foil and continue baking for 20 minutes until bubbly and cheese is melted.
07 - Remove lasagna from oven and let it stand for 10 minutes to set before slicing and serving.

# Extra Tips & Details:

01 - Allowing the lasagna to rest after baking helps layers to firm up, preventing watery slices.
02 - Shredding cheese fresh from a block improves meltability compared to pre-shredded blends.
03 - This dish can be assembled a day ahead and refrigerated; bring to room temperature before baking to ensure even cooking.

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