Mexican Lasagna Tex-Mex (Printable Version)

Flour tortillas layered with spicy beef, beans, corn, and cheesy goodness for a comforting Tex-Mex twist on classic baked pasta.

# What You Need:

→ Meats

01 - 1 lb ground beef

→ Vegetables & Beans

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (14 oz) black beans, drained and rinsed
06 - 1 can (5 oz) corn, drained
07 - 1 can (14 oz) diced tomatoes

→ Sauces & Seasonings

08 - 1 packet (1 oz) taco seasoning
09 - 1/2 tsp chili powder
10 - Salt and pepper, to taste

→ Tortillas & Cheese

11 - 8 medium flour tortillas
12 - 3 cups shredded Mexican cheese blend

→ Garnishes

13 - Fresh cilantro, chopped
14 - Sliced jalapeños
15 - Sour cream

# How To Make It:

01 - Preheat your oven to 350°F.
02 - In a large skillet over medium heat, cook the ground beef until browned; drain excess fat.
03 - Add onion, garlic, and bell pepper to the skillet; sauté for about 3–4 minutes until vegetables soften.
04 - Stir in taco seasoning, chili powder, black beans, corn, and diced tomatoes. Simmer for 5 minutes; season with salt and pepper.
05 - Lightly grease a 9x13-inch baking dish. Place two tortillas on the bottom, tearing as needed to fit.
06 - Spread one-third of the meat mixture over the tortillas. Sprinkle with one-fourth of the cheese.
07 - Repeat layers twice more: tortillas, meat mixture, cheese. Top with a final layer of tortillas and remaining cheese.
08 - Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until cheese is bubbly and golden.
09 - Let rest for 5 minutes before slicing. Garnish with cilantro, jalapeños, and sour cream if desired.

# Expert Suggestions:

01 -
  • Everything you love about tacos but in cozy, forkable comfort food form
  • The layers get allmelded together and the tortillas turn into this soft, noodlelike texture that somehow works perfectly
02 -
  • I once skipped resting it and cut into it immediately, and everything slid apart in this sad, soupy heap that still tasted good but looked like a disaster
  • The tortilla tearing thing used to stress me out until I realized it actually helps the layers interlock and hold together better
03 -
  • Warm your tortillas in the microwave for 20 seconds before layering so they fold and tear more easily without cracking
  • If the edges of your tortillas are getting too crispy, tent the foil a bit higher over the dish

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