Mexican Lasagna is a simple and tasty dish made by layering seasoned ground beef, ricotta cheese, corn tortillas, and Monterey Jack cheese. It's a fantastic weeknight dinner that the entire family will love!
This recipe comes from my mom's collection and one I think she collected after I moved out because I have no memory of her making this recipe! Lucky for all of us, I found this gem and it is very good and has become a family favorite in our home!
Mexican Lasagna is a very much like your traditional lasagna (Italian lasagna), changing up the spices and the corn tortillas replace the lasagna noodles! If you love Mexican food, you willo want to give this one a try!
You know I love great recipes and easy family dinners and Mexican Lasagna is another good one! It is a quick weeknight meal that comes together easily and you can be eating in about an hour!
What You Need
Lean Ground Beef
Lawry Seasoned Salt
Taco Seasoning
Diced Tomatoes
Tomato Sauce
Green Chiles
Ricotta Cheese
Large Eggs
Soft Corn Tortillas
Monterey Jack Cheese
Tips for Making Mexican Lasagna
Mixing eggs with the ricotta cheese helps bind the cheese so it does not ooze out of the casserole when cut
Ground turkey may be substituted for the ground beef
Flour tortillas may be substituted for the corn tortillas
Cheddar Cheese may be substituted for the Monterey Jack Cheese
Add a can of rinsed black beans for a little more fiber
Serve with your choice of toppings like lettuce, salsa, taco sauce, sour cream, avocado, green onions, red onion, etc.
You can make this Mexican Lasagna up to 1 day ahead and keep it covered and chilled until you are ready to bake. Let stand on the counter until it reaches room temperature or you can add 15 minutes to the baking time to account for cooking the dish cold (if using a glass dish as shown in the photo, put the baking dish on a baking sheet before putting it in the oven)
More Delicious Weeknight Meals
How to Make Mexican Lasagna
This easy recipe will be on the table in less than an hour for and is a great new recipe to try on your Taco Tuesday or any taco night!
Step 1: Preheat oven to 350°F and prepare a 9x13-inch baking dish with non stick cooking spray. Cut the soft corn tortillas in half and set aside.
Step 2: In a large skillet, cook ground beef, Lowry's season salt, taco seasoning, tomatoes, tomato sauce, and green chiles. Bring to a boil on medium heat, then reduce heat and simmer uncovered for 10 minutes. While the meat is simmering, combine ricotta cheese and eggs in a small bowl and mix until fully combined.
Step 3: Line the baking dish with layers of corn tortillas ensuring the bottom is completely covered. Drain fat from beef mixture, then spread half of meat mixture on top of the corn tortillas, then top with half of the ricotta cheese mixture then Monterey Jack cheese. Repeat these steps one more time starting with the corn tortillas and ending with the Monterrey Jack cheese on top. Bake for 20-30 minutes or until the cheese is bubbly and golden. Let rest for 5-6 minutes before cutting into individual servings, allowing the layers to stay intact.
How to Store Mexican Lasagna
Allow the Mexican Lasagna to cool completely, then place in airtight container and store for up to 3 days in the refrigerator.
I hope you will give this Mexican Lasagna recipe a try because it is Forkin' Good!
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