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This layered Mexican lasagna brings together tender seasoned beef, hearty beans, gooey cheese, and soft corn tortillas for a crowd-pleasing weeknight casserole that never gets old. Each bite combines the comforting flavor of classic beef tacos with a baked cheesy twist my family finds hard to resist.
The first time I made this, I was craving enchiladas but wanted something extra comforting. It instantly became my go-to when friends visit and everyone loves scooping out a big bubbly slice.
Ingredients
- Ground beef: Adds meaty flavor and richness look for beef with moderate fat for extra juiciness
- Yellow onion: Builds a sweet aromatic base select a firm fresh onion
- Minced garlic: Deepens savoriness use fresh for best flavor
- Taco seasoning: Infuses the filling with bold spices try to use a robust blend with chili powder and cumin
- Canned fire roasted tomatoes: Lend a smoky tang undrained for extra sauciness
- Canned green chiles: Provide gentle heat choose mild or medium depending on your preference
- Canned black beans: Deliver heartiness and fiber rinse well to remove excess sodium
- Corn tortillas: Keep the layers tender and gluten free always check for freshness and pliability
- Shredded jack and cheddar cheese blend: Melts beautifully and offers sharp and creamy notes grate your own for the best melting
- Fresh tomatoes: Diced add a juicy topping choose ripe and sweet tomatoes for garnish
- Green onions: Sliced bring bright color and fresh flavor opt for crisp vibrant bunches
- Sour cream: Adds cooling richness serve cold for contrast
Step-by-Step Instructions
- Brown the Beef and Onions:
- In a large skillet over medium heat brown the ground beef and diced onion until the beef loses its pink color and onions are soft and golden. This step builds a flavorful base for the whole casserole.
- Build the Aromatics:
- Stir in minced garlic and cook for one minute just until you smell its fragrance. Distribute taco seasoning evenly over the mixture and pour in water mixing thoroughly so the meat is coated and seasoned.
- Simmer with Tomatoes and Beans:
- Add the undrained fire roasted tomatoes green chiles and well rinsed black beans. Stir everything together and let it heat through so the mixture is saucy and cohesive.
- Layer the Casserole:
- Arrange six corn tortillas overlapping to fully cover the bottom of your greased baking dish. Spoon a third of the meat and bean mixture over the tortillas and top with a generous layer of shredded cheese.
- Repeat the Layers:
- Repeat the layering process tortillas meat mixture cheese so you create a total of three hearty layers. This ensures each slice is loaded and flavorful.
- Bake the Casserole:
- Cover tightly with foil and bake in a preheated oven at 175 degrees Celsius for about thirty to forty minutes until the casserole is bubbling and the cheese is luscious and melted throughout.
- Rest and Serve:
- Let the casserole rest for ten minutes out of the oven. This makes slicing easier and keeps the layers intact. Top with fresh diced tomato and green onions and serve with cool sour cream on the side.
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I absolutely love how the cheese melts into every layer making each forkful as satisfying as the last. My kids always get excited to help sprinkle on the final layer of cheese and that melts my heart almost as much as the cheese itself.
Storage Tips
Once cooled thoroughly cover the casserole and refrigerate for up to four days. For longer storage cut portions individually and wrap well before freezing. To reheat place in a low oven or microwave covered so the cheese stays melty and flavors remain vibrant.
Ingredient Substitutions
You can swap ground turkey or chicken for beef for a lighter take. Pinto beans work in place of black beans if that is what you have on hand. For spicy fans a handful of diced jalapenos or a sprinkle of hot sauce is a great extra layer. Monterey jack or mozzarella can be used solely if you prefer a milder cheese flavor.
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Serving Suggestions
Serve big slices alongside crisp shredded lettuce and a squeeze of fresh lime for a taco salad feel. Avocado slices or your favorite salsa make wonderful toppings. If serving for a party keep extra tortillas warm on the side for scooping.
Cultural Context
This casserole is a fun mashup inspired by both Tex Mex enchiladas and Italian lasagna traditions. It brings together the festive layered nature of both cuisines into something cozy and sharable. My family loves exploring Mexican flavors and we always talk about our favorite toppings at the table.
Frequently Asked Questions
- → How can I ensure the layers hold together?
Allow the casserole to rest for 10 minutes after baking before slicing to help maintain its structure.
- → Can I make this dish ahead of time?
Yes, assemble the layers in advance, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
- → What other cheeses work well for this dish?
Monterey Jack, Colby, or a mild cheddar are great options to use in place of or alongside the cheese blend.
- → Can I make this dish vegetarian?
Replace the beef with plant-based ground meat or add more beans and vegetables like zucchini or mushrooms.
- → How do I make this spicier?
Add diced jalapeños or a pinch of cayenne pepper to the meat mixture for an extra kick of heat.