Mexican Lasagna 🇲🇽
Recipe By: @smokehousenick
🌮 Fun Fact: Think taco night meets layered casserole: three rounds of tortillas, seasoned beef, and cheese, finished under the broiler until the top gets browned and bubbly.
🎥 WATCH The Video
What You’ll Need
2 lb ground beef
2 packages taco seasoning, prepared according to package directions
1 can black beans, drained
1 can (7 oz) Hatch green chile
1 can (10 oz) Rotel tomatoes
4 oz enchilada sauce, red or green
Flour or corn tortillas, as needed for layering
1 1/2 cups shredded cheddar cheese, divided
1 1/2 cups queso fresco, crumbled and divided
Sliced jalapeños, for the top
Pico de gallo, for serving, optional
Crema, for serving, optional
Cooking grease, for the casserole dish
Step By Step
1️⃣ Cook The Beef
Cook the ground beef according to the directions on the taco-seasoning packages.
2️⃣ Build The Filling
Add the drained black beans, Hatch green chile, and Rotel tomatoes. Stir everything together and simmer for 10 minutes, then remove from the heat.
3️⃣ Prep The Dish
Heat the oven to 350°F. Grease your casserole dish, then spread 4 oz enchilada sauce across the bottom.
4️⃣ Start Layering
Cover the bottom with a layer of flour or corn tortillas. Spread one-third of the taco meat evenly over the tortillas.
5️⃣ Bring On The Cheese
Top with 1/2 cup shredded cheddar and 1/2 cup crumbled queso fresco.
6️⃣ Do It Again
Repeat the tortilla, meat, cheddar, and queso fresco layers two more times. Finish the third layer with sliced jalapeños.
7️⃣ Bake It
Cover the casserole dish with foil and bake at 350°F for 30 minutes.
8️⃣ Brown The Top
Remove the foil and place the casserole under the broiler for 5–7 minutes, watching closely, until the top is browned and bubbling.
9️⃣ Finish And Serve
Top it however you like. @smokehousenick goes with pico de gallo and crema. Slice, serve, and accept that Tuesday may never go back to being just tacos.
