Cheesy Mexican Lasagna Recipe | Easy Zesty One Pan Dinner
A hearty, one-pan Mexican lasagna layered with seasoned beef, beans, corn, salsa, tortillas, and melty cheese. It bakes bubbly and golden, with easy weeknight prep and customizable heat.
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 pound ground beef (90/10 or 85/15)
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (more for extra heat)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 1 (4-ounce) can diced green chiles, mild or hot
- 1 1/2 cups chunky salsa (mild, medium, or hot), divided
- Salt and black pepper, to taste
- 8–10 small flour tortillas (soft taco size) or 6–8 corn tortillas
- 2 cups shredded Mexican blend cheese
- 1 cup shredded Monterey Jack or pepper jack cheese
- 1/2 cup sour cream or plain Greek yogurt (optional for creamy layers)
- 1/4 cup sliced green onions (for topping)
- Fresh cilantro, chopped (for topping)
- Diced tomatoes or pico de gallo (for serving)
- Avocado or guacamole (for serving)
- Lime wedges (for serving)
- Hot sauce (for serving)
- Cooking spray or oil for greasing the skillet or baking dish
Instructions
Instructions
- Preheat the oven to 375°F and lightly grease a 10–12 inch oven-safe skillet or a 9x13-inch baking dish.
- Warm olive oil in the skillet over medium heat, add the diced onion, and cook 3–4 minutes until softened.
- Stir in the minced garlic and cook about 30 seconds until fragrant.
- Add the ground beef, break it up, and cook 5–6 minutes until no pink remains; spoon off excess fat if needed.
- Stir in taco seasoning, cumin, and chili powder, toasting the spices for about 30 seconds.
- Add black beans, corn, diced green chiles, and 1 cup of the salsa; simmer 2–3 minutes until thick and saucy, then season to taste with salt and pepper.
- Transfer about half of the filling to a bowl, leaving the remaining half in the skillet, or spread half the filling in the prepared baking dish.
- Arrange tortillas to cover the filling, trimming as needed, spread a thin layer of sour cream if using, and sprinkle a generous handful of cheese.
- Add the reserved filling, top with another layer of tortillas, spread the remaining salsa, and scatter the rest of the cheese to finish the top.
- Cover loosely with foil, tenting to prevent sticking, and bake for 15 minutes.
- Remove the foil and bake 8–10 minutes more until the cheese is bubbly and lightly golden.
- Let the lasagna rest for 10 minutes to set, then garnish with green onions and cilantro.
- Slice into squares or wedges and serve with diced tomatoes or pico, avocado or guacamole, lime wedges, and hot sauce.
Notes
Use chunky salsa to avoid soggy layers and simmer the filling until thick. Rest 10 minutes before slicing for clean layers. Assemble up to 24 hours ahead and refrigerate; bake from cold adding 5–10 minutes. Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat at 350°F for 20–25 minutes or microwave slices 2–3 minutes. Swap in chicken or turkey, go vegetarian by doubling beans and corn, or use corn tortillas for a gluten-free option.