Easy Mexican Lasagna

Taco seasoned ground beef between cheesy layers of lasagna, tomatoes, black beans and corn topped with black olives, jalapeño and sour cream.

Course Main Course

Cuisine American, Mexican

Prep Time 20 minutes

Cook Time 26 minutes

Total Time 46 minutes

Servings

Calories 667kcal

Author chunkyinkentucky

Equipment

baking dish 9x13

Ingredients

2 lb ground beef lean
2 pkg taco seasoning
3 cups cheddar cheese Mexican blend, shredded
9 lasagna noodles
15 oz black beans 1 can, drained
15 oz yellow corn 1 can, drained
4 cups diced tomatoes and green chiles 4 cans, drained

Toppings (optional)

1 avocado
1 jalapeño
fresh tomatoes
1 can black olives diced, drained
3 tbsp cilantro chopped

Instructions

Prep

open and drain all canned vegetables, including corn, black beans, and tomatoes and chiles
over medium heat, brown and sauté ground beef with onion. Meanwhile, cook lasagna noodles according to box directions.
add corn and taco seasoning packets

Assembly

in a 9x13 baking dish, add half of ground beef mixture
top with tomatoes and chiles, then 1 cup of cheddar cheese
add lasagna noodles and repeat layering process
top with cheese and bake, covered, at 390°F for 26 minutes.
Finish last 5-10 minutes uncovered. Remove when cheese is fully melted and light golden brown.

Notes

leftovers

Store leftovers in the refrigerator for up to 3 days in a covered container

freezing/meal prep

Freeze individual pieces wrapped in plastic wrap, then placed in zippered bags for up to 3 months. Thaw overnight in the fridge, then reheat in the microwave.

Nutrition