Mexican Lasagna is picky eater approved and a family favorite recipe. The amazing Mexican flavors come out and have just enough spice, that even picky eaters will love this simple family dinner recipe.
This Mexican Lasagna is the perfect dinner for busy nights, and feeds a crowd. It is ready in minutes and has amazing flavor to it. If you are in a dinner rut, this Mexican Lasagna is perfect for you and your family. It is definitely a family favorite recipe.
I love Rachel Ray’s 30 Minute Meals so I knew we had to try this one (with just a few little changes). It was so simple and delicious. The hubby loved it, so it is definitely a keeper.
It came together in a matter of minutes, and only took a few minutes to heat through.
If you have a busy night, this is definitely a recipe you can throw together in 30 minutes. I actually prefer this recipe over tacos.
It has a lot more flavor, and the texture is amazing.
It also makes a lot, so it’s perfect for feeding a crowd.
What could I use instead of taco sauce in this Mexican Lasagna Recipe?
This recipe calls for taco sauce. It is usually found by the enchilada sauce, and other Mexican inspired cuisine, at the grocery store.
However, if you can’t find it, or don’t like it, here is what we recommend as a replacement:
- Fire Roasted Tomatoes
- Salsa
- Enchilada Sauce (preferably red)
- Tomato Sauce
Again, for the best taste, we do recommend taco sauce, but these other substitutes would work, just as well.
What to garnish your Mexican Lasagna Recipe with:
I am all about the garnish when it comes to Mexican inspired food. I love topping my food off with fresh and delicious ingredients.
Here are a few of my favorite toppings to add to my taco lasagna, here:
- Diced Tomatoes
- Sliced Olives
- Sour Cream
- Guacamole or Sliced Avocados
- Spanish Rice (Check out our favorite recipe, here.
- Salsa
- Feta Cheese
- Sliced Bell Pepper
- Hot Sauce
- Refried Beans
Related recipe: Can’t get enough lasagna? Try our Mini Muffin Tin Lasagna!
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Looking for more Mexican inspired dishes? Here are a few of our favorites:
- Queso Blanco Dip
- Mexican Pork Chops and Rice Bake
- Slow Cooker Shredded Mexican Chicken
- Turkey Mexican Casserole
- Mexican Street Corn
Serves: 12 people
Mexican Lasagna Recipe
5 from 1 vote
This Mexican Lasagna is the perfect combination of a layered enchilada or burrito, with a lot more flavor and goodness. You will love this one.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
PrintPin
Ingredients
- 3 Tablespoons olive oil
- 2 pounds ground turkey
- 2 Tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 cup red onion chopped
- 1 cup taco sauce
- 15 ounces black beans rinsed and drained
- 15.25 ounces canned yellow corn drained
- salt to taste
- 8 8 inch flour tortillas
- 2 1/2 cups shredded cheddar cheese divided
- 2 scallions finely chopped
Instructions
Preheat oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 Tablespoons olive oil around the pan.
Add ground turkey and season with chili powder, cumin, and red onion. Brown the meat for 5 minutes.
Add taco sauce, black beans, and corn.
Heat the mixture for 2 to 3 minutes until heated through, then season with salt, to your taste.
Coat a shallow baing dish with olive oil, about 1 Tablespoon. Cut the tortillas in half or quarters to make them easy to layer with.
Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat meat tortilla, cheese layers again.
Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
Nutrition
Calories: 321 kcal · Carbohydrates: 19 g · Protein: 27 g · Fat: 15 g · Saturated Fat: 6 g · Cholesterol: 66 mg · Sodium: 441 mg · Potassium: 345 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 674 IU · Vitamin C: 1 mg · Calcium: 219 mg · Iron: 2 mg
Recipe Details
Course: Main Course
Cuisine: Mexican
Author: Elyse Ellis
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Janice says:
I know what we are having for dinner tonight!
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Lovely Light says:
Thanks for stopping by my blog! I love Mexican food, and might make this dish. unfortunately, I'd have to make the tortillas and the beans first. This would almost be an all-day meal!
If you have a chance follow my life in South Africa at http://withoutcomplexities.blogspot.com -
Jean says:
This looks great and I cant wait to make it! How much beans and corn do I need? It isn't listed in the recipe.
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Sheline Booth says:
How much beans and corn do you add? It doesn't list it in the ingredients! Looks delicious though!
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Momma Cyd says:
Hi Sheline. Thanks so much for catching that. It's a 15 ounce can black beans and 15.25 ounce can of corn. We added it to the recipe.
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Momma Cyd says:
Hi Jean. We just fixed the recipe. It's 15 ounces black beans (rinsed and drained) and 15.25 ounces of canned corn(drained).
About The Author:
Elyse Ellis
Elyse lives in northern Utah with her husband and her four kids: 2 boys and 2 girls. She loves working out and movie theater popcorn.
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