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Mexican Lasagna

This Mexican Lasagna is layers of pasta sheets, re-fried black beans, sour cream, 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. 
Course: Main Course
Keyword: mexican lasagna
Prep Time: 30 minutes
Cook Time: 31 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, 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.

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 beans. 

Nutrition

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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