Description
A layered Mexican lasagna featuring corn tortillas, seasoned beef, and melty cheese for a comforting yet elegant dish.
Ingredients
Scale
- 10–12 corn tortillas (6-inch), lightly warmed
- 1 lb (450 g) ground beef or shredded rotisserie chicken, seasoned and browned
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, drained slightly
- 1 cup enchilada sauce or smooth tomato salsa
- 1 can (15 oz) black beans, rinsed and drained (optional)
- 2 cups shredded Monterey Jack or Chihuahua cheese, divided
- 1/2 cup crumbled queso fresco or feta
- 1/4 cup sour cream or Mexican crema
- Fresh cilantro, finely chopped
- Sliced scallions and pickled jalapeños (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Sauté the onion in olive oil until translucent, about 4–5 minutes. Add garlic and cook 30–45 seconds.
- Brown the ground beef (or chicken) until no longer pink, about 6–8 minutes. Season with cumin and paprika, then stir in beans and tomatoes; simmer for 2–3 minutes.
- Build the first layer: spread enchilada sauce in the dish, add a layer of tortillas, meat mixture, cheese, and sauce. Repeat layers 2 more times, finishing with tortillas, sauce, and cheese on top.
- Bake covered with foil for 20 minutes, then uncovered for 10–12 minutes until golden brown.
- Rest for 10 minutes before serving. Garnish with sour cream, queso fresco, cilantro, and scallions.
Notes
For a crisper top, broil for 1–2 minutes at the end. Can be made ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg