Mexican Lasagna Recipe
Flour tortillas layered with a mild blend of ground beef, corn, black olives, tomatoes, onions, green chiles, cheese and spices. Topped with melted jack and cheddar cheese. Served with garlic toast.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Cook the Ground Beef
In a large skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is browned and the onions are translucent, about 5-7 minutes. Drain any excess fat.
- 2
Season the Mixture
Add the taco seasoning, diced tomatoes, corn, black olives, and green chiles to the skillet with the beef. Stir to combine and cook for an additional 5 minutes, allowing the flavors to meld.
- 3
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 4
Layer the Lasagna
In a 9x13 inch baking dish, spread a thin layer of the beef mixture on the bottom. Place 2 flour tortillas on top, followed by another layer of the beef mixture. Sprinkle some jack and cheddar cheese over it. Repeat the layers, finishing with a final layer of tortillas topped with the remaining beef mixture and cheese.
- 5
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
- 6
Serve
Let the Mexican lasagna cool for a few minutes before slicing. Serve with garlic toast on the side.