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Mexican Lasagna

A delicious fusion lasagna featuring seasoned ground beef, black beans, and zesty enchilada sauce layered with tender noodles and creamy cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oven-ready lasagna noodles
  • 1 lb ground beef Halal certified
  • 1 can black beans 15 oz, rinsed and drained
  • 1 can diced tomatoes 15 oz, drained
  • 1 can diced green chiles 4 oz
  • 1 cup enchilada sauce red
  • 1 cup beef broth Halal certified
  • 1 cup corn kernels frozen or canned
  • 3 cups shredded Mexican blend cheese
  • 1 cup sour cream
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano

Equipment

  • Large skillet
  • 9x13-inch baking dish

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and sauté onion in olive oil in a large skillet until translucent.
  2. Add ground beef to the skillet and cook until browned and crumbly.
  3. Stir in garlic, cumin, paprika, oregano, salt, and pepper; cook for 1 minute.
  4. Add black beans, tomatoes, green chiles, corn, enchilada sauce, and broth; simmer for 10 minutes.
  5. Spread a thin layer of meat mixture in a 9x13-inch baking dish.
  6. Layer 4 noodles, one-third of the meat mixture, half the sour cream, and 1 cup of cheese.
  7. Repeat layering: 4 noodles, half of remaining meat, remaining sour cream, and 1 cup cheese.
  8. Top with final 4 noodles, remaining meat, and remaining cheese; cover with foil.
  9. Bake covered for 30 minutes, then uncover and bake for 10-15 minutes until golden and bubbling.
  10. Rest for 10 minutes before slicing and garnish with cilantro and jalapeños.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. For freezer storage, wrap tightly and freeze for up to 3 months.