Mexican Lasagna


1 lb. ground beef

½ cup chopped onion

2 cans (8 oz.) tomato sauce

1 can (15 oz.) black beans, drained and rinsed

1 can (8.75 oz.) corn, undrained

1 can (4.5 oz.) chopped green chiles, undrained

6 flour tortillas (8 inch)

2 cups shredded Cheddar cheese (or Mexican blend)

2 tsp chili powder

1 tsp cumin

1 tsp minced garlic

½ tsp Oregano

½ tsp crushed red pepper*


  1. Brown the ground beef and onions in a large skillet over medium heat and then drain.
  2. Add tomato sauce, beans, corn, and green chiles. Mix well.
  3. Stir in all the spices except the red pepper, and bring to a boil.
  4. Lower the heat and let simmer about 5 minutes.
  5. Add the red pepper (optional).
  6. Preheat oven to 350.
  7. Spray a lasagna pan (11x9x2) with non-stick cooking spray.
  8. Spread a small amount of the meat mixture on bottom of pan, just enough to cover.
  9. Top with three tortillas, overlapping them as needed.
  10. Spread half of the remaining beef mixture over the tortillas, then cover with half of the cheese.
  11. Top with three remaining tortillas, overlapping as needed.
  12. Spread the last half of the beef mixture on top, then cover with the remainder of the cheese.
  13. Bake for 15 minutes.
  14. Let stand for 5 minutes.

Note: It’s important to drain the black beans but NOT drain the corn and chiles. The extra liquid from the corn and chiles will be absorbed by the tortillas during baking, leaving them soft like lasagna noodles. This is a quick, cheap and easy meal that is astonishingly delicious, if you love hot and spicy Mexican food like I do. If hot and spicy scares you, don’t use the crushed red pepper at all, and go light on the chili powder.

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