Description
Layers of tender tortillas, flavorful beef and bean filling, zesty enchilada sauce, and gooey cheese all bake together in one pan for an effortless meal. This “lasagna” is hearty, family-friendly, and packed with bold Mexican flavors—perfect for busy weeknights or casual entertaining.
Ingredients
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1 lb (450 g) ground beef (or turkey)
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1 tbsp olive oil
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1 small yellow onion, finely diced
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2 garlic cloves, minced
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1 packet (1 oz) taco seasoning (or homemade blend)
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1 (15 oz) can black beans, drained & rinsed
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1 cup frozen corn, thawed
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2 cups enchilada sauce (red or green)
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6 small flour or corn tortillas (6–8″; use 2 per layer, cut to fit)
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2 cups shredded Mexican-blend cheese
Optional Toppings
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Sliced avocado or guacamole
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Sour cream or Mexican crema
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Chopped cilantro
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Sliced jalapeños or pickled onions
Instructions
1️⃣ Preheat & prep pan:
Preheat oven to 375 °F (190 °C). Lightly grease a 10″ oven-safe skillet or 9×13″ baking dish.
2️⃣ Cook the beef filling:
• Heat oil over medium heat. Add onion; sauté 3–4 minutes until soft.
• Stir in garlic and taco seasoning; cook 30 seconds.
• Add ground beef, breaking it up; cook until no pink remains, about 5 minutes.
• Drain excess fat. Stir in beans, corn, and 1 cup enchilada sauce. Simmer 2–3 minutes; remove from heat.
3️⃣ Layer 1:
• Spoon one-third of the beef-bean mixture into the pan.
• Top with 2 tortillas (tear to fit).
• Drizzle with ⅓ cup enchilada sauce and sprinkle with ⅓ cup cheese.
4️⃣ Layers 2 & 3:
• Repeat layering twice more—meat mixture, tortillas, sauce, cheese—ending with cheese on top.
5️⃣ Bake:
Cover with foil and bake 15 minutes. Remove foil and bake an additional 10 minutes, until cheese is bubbly and tortillas are lightly crisp.
6️⃣ Rest & serve:
Let rest 5 minutes. Cut into wedges and garnish with your favorite toppings.
Notes
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Gluten-Free: Use certified corn tortillas.
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Vegetarian: Omit meat; double beans or add sautéed mushrooms and bell peppers.
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Make-Ahead: Assemble in the morning, cover, and refrigerate. Bake straight from the fridge—add 5 minutes to covered bake time.
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Sauce Variation: Mix 2 Tbsp sour cream into the top layer of enchilada sauce for extra creaminess.
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Leftovers: Store covered in the fridge up to 3 days; reheat slices in a 350 °F oven for 8–10 minutes.
- Prep Time: 10 min
- Cook Time: 25 min