Description
This easy mexican lasagna recipe offers melty, bubbly cheese and rich flavors in every bite, transforming simple pantry ingredients into a comforting family-friendly feast. Our foolproof method ensures a beloved, tested comfort food.
Ingredients
Scale
- 1.1 lb lean ground beef (for a hearty, savory filling)
- 2 tablespoons olive oil, divided (to cook the beef and roast veggies)
- 1 large yellow onion, finely diced (adds essential aromatic depth)
- 3 cloves garlic, minced (infuses the beef filling with rich flavor)
- 2 teaspoons chili powder (the backbone of our seasoning)
- 1 teaspoon ground cumin (brings warm, earthy notes)
- 1 teaspoon dried oregano (for classic herby undertones)
- 1 teaspoon salt (seasons the beef to perfection)
- 15 oz can black beans, rinsed and drained (pinto beans work too)
- 12–15 (6-inch diameter) corn tortillas (flour tortillas are an easy swap)
- 8.8 oz shredded Monterey Jack cheese (for a creamy, mild melt)
- 8.8 oz shredded sharp cheddar cheese (adds a bolder, tangy cheesy layer)
- 1.3 lb tomatillos, husked and rinsed (key for our vibrant, tangy verde sauce)
- 1 medium jalapeño pepper, stemmed (remove seeds for less heat)
- 2 cloves garlic, peeled (roasted alongside the tomatillos for depth)
- 0.5 cup (packed) fresh cilantro, roughly chopped (essential for a bright, fresh sauce)
- 2 medium ripe avocados, pitted and scooped (creates the sauce’s signature creamy texture)
- 2 tablespoons lime juice (from 1–2 limes, for bright, fresh acidity)
- 0.5 cup vegetable broth (chicken broth is also a great choice)
- 0.5 teaspoon salt (to perfectly balance the verde sauce)
Instructions
- Prepare Tomatillo Base: Preheat oven to 400 degrees F. On a baking sheet, toss husked tomatillos, jalapeño, and 2 peeled garlic cloves with 1 tablespoon olive oil. Roast for 20-25 minutes until soft and slightly charred. Let cool slightly.
- Make Creamy Verde Sauce: Blend roasted mixture with cilantro, avocado, lime juice, and vegetable broth until smooth and creamy. Season with 0.5 teaspoon salt. The sauce should be vibrant green. Set aside 0.25 cup (60 mL) for garnish.
- Cook Beef Filling: Heat 1 tablespoon olive oil in a large skillet. Brown ground beef, breaking it up, until no longer pink. Drain excess fat (if too greasy, your mexican lasagna recipe may become watery).
- Season Beef Filling: Add diced onion; cook 5-7 minutes until softened. Stir in minced garlic, chili powder, cumin, oregano, and 1 teaspoon salt. Cook 1 minute more until fragrant. Stir in black beans. Remove from heat.
- Assemble Layers: Reduce oven to 375 degrees F. Grease a 9×13 inch baking dish. Spread 0.5 cup verde sauce on bottom. Layer tortillas (about 4-5), half beef, then one-third cheese. Drizzle another 0.5 cup verde sauce. Repeat layers (tortillas, remaining beef, one-third cheese, 0.5 cup verde sauce). Finish with tortillas, remaining cheese, and last 0.5 cup verde sauce. It will look like a structured tower.
- Bake Lasagna: Cover dish loosely with foil; bake 25 minutes. Remove foil; bake 15-20 minutes more, until cheese is melted, bubbly, and lightly golden brown. Sauce should be bubbling around edges.
- Rest and Serve: Remove mexican lasagna recipe from oven. Rest 10-15 minutes before slicing. This allows layers to set for clean cuts.
Notes
If your lasagna seems dry, ensure enough sauce between layers and add vegetable broth to the verde sauce if too thick. To avoid sogginess, ensure ground meat is well-drained before layering. Rest 10-15 minutes before slicing for clean cuts.
- Prep Time: 50 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (200 g)
- Calories: 550 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: mexican lasagna, easy dinner, family-friendly, comfort food, weeknight, cheesy, ground beef, verde sauce, baked