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At a rehearsal dinner in Austin, I expected classic lasagna but was surprised with a Tex-Mex masterpiece. Layers of spiced beef, black beans, and cheese created a dish that blended the best of both worlds. Inspired, I recreated this Mexican Lasagna at home—rich, cheesy, and packed with bold flavors. Here’s how to make it!
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Mexican Lasagna
A bold Tex-Mex twist on classic lasagna, layering seasoned ground beef, black beans, corn, enchilada sauce, and melted cheese between tender lasagna noodles. A hearty, flavorful fusion perfect for any gathering.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Category: Entrees
Ingredients
Scale
- 1 pound ground beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes
- 1 cup enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 12 lasagna noodles, cooked al dente
- 3 cups shredded Mexican cheese blend
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, brown the ground beef. Add onions and garlic, sautéing until translucent.
- Stir in black beans, corn, diced tomatoes, enchilada sauce, ground cumin, chili powder, salt, and pepper. Let it simmer for 10-15 minutes.
- In a greased baking dish, layer three lasagna noodles. Top with a portion of the meat mixture and sprinkle with cheese. Repeat until all ingredients are used, finishing with a generous layer of cheese on top.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
- Let it rest for a few minutes before slicing. Garnish with fresh cilantro.
