Mexican Lasagna with Beef
Ingredients
500 g (1 lb) ground beef
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 packet taco seasoning (or homemade)
1 cup salsa (mild or spicy)
1 can (400 g / 15 oz) diced tomatoes, drained
1 can (400 g / 15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
2 cups shredded Mexican blend cheese (or cheddar + mozzarella)
1 cup sour cream
8–10 small flour or corn tortillas
1/2 teaspoon cumin (optional, extra flavor)
Salt and pepper, to taste
Instructions
Cook the beef
Heat olive oil in a skillet over medium heat.
Add onion and cook until soft, then add garlic.
Add ground beef and cook until browned. Drain excess fat.
Season & build filling
Stir in taco seasoning, salsa, diced tomatoes, black beans, corn, and cumin.
Simmer for 5–7 minutes until slightly thickened.
Prepare creamy layer
In a small bowl, mix sour cream with a pinch of salt.
Layer the lasagna
In a greased baking dish:
Spread a thin layer of meat mixture
Add tortillas (cut to fit)
Spread meat mixture
Add sour cream
Sprinkle cheese
Repeat layers, finishing with cheese on top.
Bake
Bake at 180°C (350°F) for 25–30 minutes, until bubbly and melted.
Rest & serve
Let it sit for 5–10 minutes before slicing. Garnish with cilantro if desired.
Tips
Add sliced jalapeños for heat
Swap sour cream with cream cheese for extra richness
Use corn tortillas for a more authentic flavor
Top with avocado or guacamole when serving