Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade equivalent)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes (undrained)
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups shredded Mexican blend cheese
- 8–10 small corn tortillas
- 1/4 cup sliced black olives (optional)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven: Set to 375°F (190°C) so it’s ready when you assemble the lasagna.
- Cook the beef: In a large skillet over medium-high heat, add the ground beef and diced onion. Cook for 6–7 minutes, breaking up the meat until browned and onions are softened. Drain excess fat.
- Add the seasoning: Stir in garlic and cook for 30 seconds until fragrant. Add taco seasoning, black beans, fire-roasted tomatoes, and corn. Mix well and let simmer for 5 minutes so flavors meld.
- Assemble the lasagna: In a lightly greased 9×13 baking dish, layer 2–3 tortillas (tearing them to fit as needed). Spread a third of the beef mixture on top, then sprinkle with cheese. Repeat layers twice more, finishing with cheese on top.
- Bake: Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 5 minutes until cheese is melted and bubbly.
- Serve: Let rest for 5 minutes before slicing. Garnish with black olives and fresh cilantro for a burst of flavor and color.
Notes
- For an extra creamy touch, add a layer of sour cream or queso between the meat and tortilla layers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: Mexican
Nutrition
- Calories: 390 kcal
Keywords: Mexican lasagna, casserole, beef, cheese, tortillas