Mexican Lasagna Pioneer Woman

Let’s talk comfort food with a twist. Mexican Lasagna combines the best of two worlds—layers of cheesy, saucy goodness from Italian lasagna and the bold, spicy flavors of Mexican cuisine. Instead of pasta, think tortillas layered with seasoned meat, black beans, salsa, and melty cheddar cheese. It’s hearty, flavorful, and a real crowd-pleaser. Perfect for family dinners, potlucks, or whenever you want something easy yet delicious.

The best part? It’s super customizable. You can tweak it to fit whatever you’ve got in the fridge or add a personal touch to make it yours. Ready to dig in? Let’s get started.

Quick Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Serves: 10
• Skill Level: Easy enough for beginners but satisfying for seasoned cooks

Helpful Tips:

• Cooking for fewer people? Halve the recipe.
• Got leftovers? This dish freezes beautifully.
• Feeding a crowd? Double up and use two dishes.

What You’ll Need

Before we dive into the ingredients, here’s the basic gear you’ll need:

• A 9×13-inch baking dish (or anything similar)
• Large skillet
• Cutting board and knife
• Measuring spoons
• Wooden spoon or spatula

No 9×13-inch pan? No problem. Use any oven-safe dish close to the same size.

Ingredients

Here’s your grocery list for this tasty dinner:

• 2 lbs ground beef (Lean works best!)
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tbsp ground coriander
• ½ tbsp cumin
• Salt and pepper (to taste)
• 1 red onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh or frozen)
• 1 (15-oz) can black beans, rinsed
• 1 (15-oz) jar salsa (Pick your favorite—mild or spicy!)
• 4 cups shredded cheddar cheese
• 12 (8-inch) corn tortillas

Ingredient Swaps & Tips:

• No ground beef? Ground turkey or chicken works great.
• Prefer flour tortillas? Go for it—they’ll be softer.
• Want to mix up the beans? Try kidney or pinto beans instead of black beans.
• Love spice? Pepper jack cheese or chopped jalapeños are a must.

Freshly shredded cheese is worth the extra effort. It melts like a dream!

Step-by-Step Instructions

Cooking this dish is as easy as layering and baking. Let’s break it down:

Preheat & Prep:
Set your oven to 425°F. Grease a 9×13-inch dish with a little cooking spray to stop sticking.

Cook the Meat:
Heat the olive oil in a skillet over medium-high heat. Brown the ground beef with chili powder, cumin, coriander, salt, and pepper. Stir and break it up with a spoon until cooked through. About 5 minutes.

Add the Veggies & Beans:
Toss in the black beans, onion, bell pepper, garlic, and corn. Cook for another 5 minutes or so, just until the veggies soften.

Simmer with Salsa:
Pour in your salsa and let everything simmer on low heat for 7 minutes. This step is where the flavors really come together. Taste and tweak the seasoning if you like.

Layer It Up:
Lay tortillas across the bottom of your dish (slightly overlapping). Spread a third of your beef mixture over the tortillas. Sprinkle a third of the cheese on top. Repeat this layering two more times, finishing with a layer of cheese on top.

Bake Until Bubbly:
Slide the dish into your preheated oven. Bake uncovered for 20–25 minutes, until the cheese is melted and golden.

Let It Rest:
Patience, friends. Let the lasagna cool for 10 minutes before slicing. This helps it set, so your layers stay neat when you serve.

Make It Yours: Customizations & Variations

Love flexibility in the kitchen? Here’s how you can switch things up:

• Make It Veggie-Friendly:
  Skip the meat. Sub in extra beans, sautéed zucchini, or even roasted sweet potato.
• Go Gluten-Free:
  Stick to certified gluten-free tortillas.
• Want More Heat?
  Sprinkle in some cayenne or top the dish with hot sauce before serving.
• Feeling Fancy?
  Add a layer of creamy queso or dollops of guacamole between the layers.

Serving & Storage

This Mexican Lasagna is amazing straight from the oven, but it’s even better with toppings:

• Sour cream
• Guacamole
• Fresh cilantro or green onions
• A crisp green salad on the side

Leftovers? No problem.

• Refrigerate for up to 4 days.
• Freeze for 3 months. (Individual portions make reheating a breeze!)
• Reheat in the oven at 350°F, covered, until warm. For microwave reheats, cover it with a damp paper towel to keep it moist.

This dish is a guaranteed hit. It’s hearty, bold, and easy to make—even on busy weeknights. Plus, it’s one of those recipes where leftovers feel like a gift. Happy cooking!

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