This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
This Mexican Lasagna is layers of pasta sheets, re-fried black beans, sour cream, a taco flavored ground beef & corn sauce and topped with all kinds of co-jack cheese! The ultimate Mexican dinner your family and friends will rave over.
My oldest child, Bailee, is a taco nut! She would eat tacos 365 days a year. No joke. She insists we have tacos every Tuesday. She doesn't always get her way... so picture a "16 year old rolling her eyes and walking away" when I tell her we are not having tacos on a Tuesday. Really, picture it! It actually happens, that's how much this girl loves tacos. Bless her taco loving heart! I love her for it!
As much as I love tacos, and if I had to I could eat them every Tuesday, however I like to switch things up a bit. So this week for "Taco Tuesday" we had Mexican Lasagna. It was so delicious and flavorful, full of the taco flavors we would get from our normal "Taco Tuesday" dinner.
And YES! Bailee approved of this meal. She also made my Homemade Queso Cheese Dip to go along with it. We all enjoyed it very much!
How to Make Mexican Lasagna
Ingredients you Will Need
- 9 oven ready lasagna pasta sheets (I use Barilla brand)
- 1 cup sour cream
- 4 cups shredded co-jack cheese
For the Sauce:
- 1 pound ground beef
- 1 onion, diced
- 2 tablespoons taco seasoning
- 1 teaspoon salt
- ½ cup water
- 10 oz can diced tomatoes with green chiles (aka Rotel), do not drain
- 2 cups frozen corn
- ½ cup sour cream
For the Black Bean Re-fried Beans
- 15 oz can black beans, do not drain
- 1 teaspoon taco seasoning
- ½ teaspoon salt
- 1 tablespoon salted butter
Time to Cook and Assemble!
First, let's make the sauce. Brown the ground beef over medium heat until no longer pink. Drain any grease if needed. Add the diced onion and cook until translucent.
Next add the taco seasoning, salt and water and stir it in well. Let the beef simmer for 5 minutes. ***Note if you are using store bought taco seasoning, you will not need to add that much salt. Taste first before adding the salt.
Now add in the tomatoes and corn. Stir it all together well and let simmer for 5 minutes and remove from heat. Lastly, stir in the sour cream.
To make the black bean re-fried beans, add the beans to a medium saucepan along with the taco seasoning and salt and "fry" over medium heat for 2-3 minutes. Do not drain the beans. The starchy liquid helps the beans stay creamy. Using the back of a wooden or silicone spoon, roughly smash the beans. Now add the butter and "fry" the beans another 2-3 minutes. Remove from heat, and the beans are done!
Assemble the Lasagna
In a 9x13 dish add 1-½ cups of the sauce to the bottom. Top with 3 pasta sheets. Spread half of the beans on the pasta sheets. Then gently spread a ½ cup of sour cream over the beans. Now add another 1-½ cups of sauce over the sour cream. Top with 1 cup of shredded cheese.
Now repeat the layers. 3 pasta sheets, the last of the black beans, ½ cup of sour cream, 1-½ cups sauce and 1 cup of cheese.
We will end the assembly line with 3 pasta sheets, the last of the sauce and the remaining 2 cups of shredded cheese.
Bake the lasagna, covered with foil, in a 375 degree oven for 20 minutes. Then remove the foil and bake another 15 minutes.
Remove the lasagna from the oven and let it rest at least 15 minutes. This is such an important step. If you don't let the lasagna rest, the layers will all fall apart and be a mess. So be patient as much as it hurts, and let the lasagna rest.
Try my Homemade Taco Seasoning and Queso Cheese Dip with this recipe!
Homemade Taco Seasoning recipe
Homemade Queso Cheese Dip
Change up your "Taco Tuesday" routine with this Mexican Lasagna and let me know how it goes over in the comments below! You can also follow me on Social Media to see what other crazy things my family and I are doing!
Pin the recipe for later!
Mexican Lasagna
Ingredients
- 9 oven ready lasagna pasta sheets, such as Barilla
- 1 cup sour cream
- 4 cups shredded co-jack cheese
For the Sauce
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1 teaspoon salt
- ½ cup water
- 10 oz can diced tomatoes with green chiles, such as Rotel, do not drain
- 2 cups frozen corn, (or 1 can, drained)
- ½ cup sour cream
Black Bean Re-fried Beans
- 15 oz can black beans, DO NOT DRAIN
- 1 teaspoon taco seasoning
- ½ teaspoon salt
- 1 tablespoon salted butter
Instructions
Make the Sauce
- Brown the beef until no longer pink and drain any grease. Stir in the taco seasoning, salt and water. Simmer for 5 minutes.
- Add the diced tomatoes and corn. Simmer another 5 minutes.
- Remove from heat and stir in sour cream.
Black Beans Re-fried Beans
- In medium saucepan, combine the beans, taco seasoning and salt. "Fry" the beans for 2-3 minutes over medium heat.
- Using a wooden or silicone spoon, roughly smash the beans. Add the butter and "fry" for another 2-3 minutes. Remove from heat.
Assemble the Lasagna
- Preheat oven to 375°.
- In a 9x13 dish, add 1-½ cups of sauce to the bottom. Top with 3 pasta sheets.
- Spread half of the bean mixture on the pasta sheets. Top the beans evenly with ½ cup of sour cream.
- Now add another 1-½ cups of sauce and top with 1 cup of shredded cheese.
- Repeat layers: 3 pasta sheets, the last of the beans, ½ cup sour cream, 1-½ cups sauce, 1 cup shredded cheese.
- Lastly, top with 3 pasta sheets, the last of the sauce, and the remaining 2 cups of shredded cheese.
- Cover the lasagna with foil and bake for 20 minutes. Remove the foil and bake another 15 minutes. Let lasagna rest for 15 minutes before slicing and serving.
Leave a Reply