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Side view of mexican lasagna slice topped with dollop of sour cream, diced avocado and cilantro leaves on white round plate in front of casserole dish.
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Mexican Lasagna

This Mexican Lasagna is layers of pasta sheets, refried black beans, sour cream, a taco flavored beef and corn sauce, then topped with loads of cheese! The ultimate comfort dinner your family and friends will rave over.
Course: Main Course
Cuisine: American, Mexican
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 12
Author: Heather

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, do not drain
  • 2 cups frozen corn
  • 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

  • In a large skillet, brown ground beef over medium heat 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.

Refried Black Beans

  • In medium saucepan, combine the black beans, taco seasoning and salt. "Fry" the beans for 2-3 minutes over medium heat.
  • Using a wooden 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°F and grease a 9x13 baking dish with nonstick cooking spray.
  • Add 1-½ cups of sauce to the bottom of casserole dish. Top with 3 pasta sheets.
  • Spread half of the black bean mixture on the pasta sheets. Evenly spread ½ cup of sour cream over the beans.
  • Now add another 1-½ cups of sauce and top followed 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 aluminum foil and bake for 20 minutes. Remove the foil and bake another 15 minutes until bubbly and cheese is melted.
  • Let lasagna rest for at least 15 minutes before slicing and serving.

Notes

***If you are using store bought taco seasoning, you will probably not need to add extra salt. Taste the beef mixture first before adding salt, same goes for the black beans. 

Nutrition

Serving: 1 slice | Calories: 397kcal | Carbohydrates: 15g | Protein: 21g | Fat: 29g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 788mg | Potassium: 433mg | Fiber: 4g | Sugar: 2g | Vitamin A: 716IU | Vitamin C: 6mg | Calcium: 361mg | Iron: 2mg
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