Cheesy Mexican Lasagna Layers (Printer-Friendly)
Layers of seasoned beef, tomatoes, beans, corn, and cheese baked between tender noodles in Tex-Mex style.
# What You’ll Need:
→ Protein
01 -
1 pound lean ground beef
→ Vegetables & Aromatics
02 -
1 medium onion, finely chopped
03 -
3 cloves garlic, minced
→ Seasonings & Sauces
04 -
1 packet taco seasoning
05 -
1 cup water (for seasoning)
06 -
1 can (10 oz) Rotel tomatoes with green chiles
07 -
1 can (15 oz) black beans, drained and rinsed
08 -
1 can (15 oz) corn, drained
09 -
1 can (10 oz) enchilada sauce (homemade or jarred)
10 -
8 oz tomato sauce
11 -
1 cup salsa
→ Pasta
12 -
12 oz lasagna noodles (approximately 12 sheets)
→ Cheese
13 -
3 cups shredded Mexican cheese blend
# Steps to Follow:
01 -
Set oven to 350°F (177°C) to prepare for baking.
02 -
In a large skillet over medium-high heat, brown the ground beef with the chopped onion, breaking up the meat and cooking until onions soften, about 7-8 minutes. Drain excess fat. Add garlic and sauté for an additional 1-2 minutes until fragrant.
03 -
In a large pot of boiling water, cook lasagna noodles for 8 minutes or according to package instructions. Drain and set aside.
04 -
Add the taco seasoning packet and 1 cup of water to the beef mixture. Simmer for 3-4 minutes, stirring occasionally, until mixture thickens.
05 -
Stir in Rotel tomatoes, black beans, corn, enchilada sauce, tomato sauce, and salsa. Simmer for 5 minutes to blend flavors and thicken filling slightly.
06 -
Spread ½ cup of the beef mixture evenly on the bottom of a 13x9 inch baking dish. Arrange about 4 lasagna noodles over the mixture. Add one-third of the remaining beef filling followed by 1 cup shredded cheese. Repeat layering two more times ending with cheese on top.
07 -
Cover the baking dish with foil and bake for 25 minutes. Remove foil and continue baking uncovered for an additional 20 minutes until bubbly and cheese is melted.
08 -
Allow the lasagna to rest for 10 minutes after baking to set layers before slicing and serving.
# Helpful Hints:
01 -
Resting the baked dish before serving prevents soupy layers and improves slicing.
02 -
Freshly shredded cheese melts more smoothly than pre-shredded varieties due to the absence of anti-caking agents.
03 -
For make-ahead convenience, assemble a day in advance and refrigerate; allow to warm to room temperature before baking or add extra bake time if baking cold.