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This Mexican Lasagna Will Change Your Weeknights
Let’s just be honest. Sometimes lasagna feels like a whole project. And sometimes you just want tacos.
This is where that all collides. We’re talking about a one-pan dish that takes the soul of a spicy, savory taco and gives it the comforting, cheesy structure of lasagna. It’s the ultimate mashup.
No pasta here. We’re using soft tortillas, a zesty beef-and-bean filling that’s ridiculously good, and layers of glorious, melty cheese. It hits all the right notes—simple enough for a random Tuesday but special enough to make for friends.
Your Shopping List
The recipe is pretty forgiving, so if you need to swap something, don’t sweat it.
For the Heart of It (The Filling):
- 1.5 lbs ground beef (I use 85/15, but 90/10 is great too)
- 1 large yellow onion, chopped up small
- 3-4 garlic cloves, minced (or more, I won’t tell)
- 1 can (15-oz) black beans, rinsed off
- 1 can (15-oz) pinto beans, also rinsed
- 1 can (10-oz) diced tomatoes with green chiles (like Ro-Tel), don’t drain it
- 1 can (8-oz) tomato sauce
The Spice Situation:
| Spice | Amount |
|---|---|
| Taco Seasoning | 2 tbsp |
| Chili Powder | 1 tsp |
| Cumin | 1/2 tsp |
| Salt & Pepper | To your taste |
For Building the Layers:
- 12-14 medium flour tortillas (the 8-inch ones)
- 1 container (15-oz) ricotta cheese
- 1 large egg
- 1/4 cup chopped fresh cilantro
- 4 cups shredded Mexican cheese blend
- 1 cup red enchilada sauce
Optional (But Awesome) Toppings:
Go wild here. Think sour cream, guac, sliced olives, green onions, or some pickled jalapeños for a kick.
The Tools You’ll Actually Need
Nothing fancy, I promise. Just the usual suspects.
- A big skillet
- 9×13 inch baking dish
- Cutting board & knife
- A couple of mixing bowls
- Spatula, measuring stuff, can opener
My Hard-Won Secrets for Nailing It
I’ve made this more times than I can count. These little things make all the difference.
Quick-Toast the Tortillas. Seriously, this is the #1 rule. A few seconds in a hot, dry pan on each side makes them stronger and way more flavorful. They won’t turn to mush. Don’t skip this.
The Ricotta Trick. Never just plop ricotta in. Mix it with an egg and cilantro. The egg makes it creamy and stable, not grainy. It holds the whole slice together like a dream.
Let It Rest. I know, this is the hardest part. The kitchen will smell amazing. But you have to let it sit for 10-15 minutes out of the oven. It lets everything settle, so you get clean slices, not a cheesy puddle.
Let’s Build This Thing
Time to get our hands dirty. It’s all about the layers.
Step 1: Get your oven heating up to 375°F. Grease your 9×13 dish.
Step 2: Brown the beef and onion in a big skillet. Break up the meat. Once it’s cooked, drain the extra fat.
Step 3: Toss in the garlic and cook for a minute. Then add all your spices and stir ’em around for 30 seconds to wake them up.
Step 4: Pour in the canned tomatoes (with their juice), tomato sauce, and both kinds of beans. Let it all simmer for 5-10 minutes to get happy.
Step 5: In a separate bowl, mix the ricotta, egg, and cilantro. Add a pinch of salt and pepper.
Step 6: Spread a little enchilada sauce on the bottom of your dish. This stops the first layer from sticking.
Layering Cheat Sheet
| Order | Component |
|---|---|
| Layer 1 | Tortillas |
| Layer 2 | 1/3 of Beef Mix |
| Layer 3 | 1/3 of Ricotta Mix |
| Layer 4 | 1 cup of Cheese |
Step 7: Repeat those layers two more times. You’ll end with a nice, thick blanket of cheese on top.
Step 8: Cover it with foil (spray the foil so the cheese doesn’t stick) and bake for 30 minutes.
Step 9: Take the foil off and bake for another 15-20 minutes. You’re looking for bubbly, golden-brown perfection.
Step 10: Pull it out and practice patience for 10-15 minutes. Then garnish and serve.
Make It Your Own
Don’t feel locked in. This recipe loves being changed up.
Protein Swap Ideas
| Instead of Beef | The Vibe |
|---|---|
| Ground Turkey | A bit leaner |
| Ground Chicken | Super versatile |
| Chorizo | Extra spicy kick |
| More Beans | Great for veggie |
For a full vegetarian version, ditch the meat, double the beans, and maybe throw in some corn or bell peppers.
Meal Prep & Leftovers
This is one of those dishes that might be even better the next day.
You can build the whole thing a day ahead, cover it, and keep it in the fridge. Just add about 15 minutes to the initial baking time.
Leftovers keep for about 4 days in the fridge. It also freezes like a champ for up to 3 months.
Your Questions, Answered
Q1. Can I use cottage cheese instead of ricotta?
Ans: Totally. For a less lumpy texture, give the cottage cheese a quick blitz in a blender first. It works surprisingly well.
Q2. Is it super spicy?
Ans: Not really, it’s more flavorful than hot. The heat comes from your taco seasoning and the chiles in the tomatoes, so you have full control.
Q3. Help, my tortillas got soggy!
Ans: Ah, the classic problem. This usually means the meat sauce was a bit too wet, or you skipped toasting the tortillas. Toasting them really is the secret.
Q4. How do I make this low-carb?
Ans: Easy. Grab some low-carb tortillas from the store. They’re everywhere now. Just keep an eye on the carb count in your beans and sauces.
So there it is. A recipe that’s more of a template for a good time. It’s a guaranteed crowd-pleaser that I’m pretty sure will become a staple in your house, too.
Seriously, go make this. You won’t be sorry.
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