Mexican Tortilla Lasagna with Beef, Black Beans and Corn
This casserole stacks soft tortillas with a quick taco-spiced beef, bean and corn filling, the way you would layer a classic lasagna. It bakes into a cheesy, sliceable dish that is great for busy weeknights and easy to top with your favorite fixings.
Preparation Steps
Heat the oven to 375°F (190°C) and grease a 9 x 13 inch (23 x 33 cm) baking dish.
Brown the ground meat in a large skillet over medium-high heat, breaking it up, until no pink remains, about 7 minutes. Drain off the excess fat.
Stir in the taco seasoning, salsa, black beans and corn. Simmer for 5 minutes so the flavors come together and the sauce thickens a little.
Spread a thin layer of the filling over the bottom of the dish and cover it with tortillas, tearing them as needed to fill the gaps.
Add another layer of filling and a handful of cheese, then more tortillas. Repeat until everything is used, ending with a generous layer of cheese.
Cover with foil and bake for 20 minutes. Uncover and bake for 10 minutes more, until the cheese is melted, bubbly and starting to brown.
Let it rest for 5 to 10 minutes so it slices cleanly, then serve with cilantro, jalapeños and sour cream.
Tips & Variations
- Make sure the filling is saucy rather than dry, as the tortillas soak up moisture while baking.
- For a vegetarian version, replace the meat with a second can of beans and some sautéed peppers.
- Leftovers keep covered in the fridge for up to 4 days. Reheat portions in the microwave or oven until steaming hot.
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