Get ready to transform your dinner routine with a mouthwatering fusion dish that combines the comfort of classic lasagne with the bold, spicy flavors of Mexican cuisine! This Mexican Tortilla Chile Lasagne is not just a meal—it's a culinary adventure that will transport your taste buds south of the border, delivering a perfect balance of hearty meat, melted cheese, and zesty spices in every single bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 6 large tortillas
- 500g ground beef or turkey
- 1 can (400g) black beans, drained
- 1 can (400g) diced tomatoes
- 1 cup corn
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 tablespoon chili powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your lasagna cooks evenly and thoroughly.
- In a large skillet over medium heat, add the ground beef or turkey. Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
- Once the meat is browned, drain any excess fat from the skillet. Add the chili powder and salt to taste, stirring well to combine with the meat.
- Next, add the drained black beans, diced tomatoes (with their juices), and corn to the skillet. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld.
- In a 9x13 inch baking dish, spread a thin layer of the meat mixture on the bottom. This will help prevent the tortillas from sticking.
- Place 2 tortillas on top of the meat mixture, overlapping them slightly if necessary to cover the bottom of the dish.
- Spread half of the remaining meat mixture over the tortillas, followed by one cup of shredded cheese.
- Repeat the layering process: add 2 more tortillas, the rest of the meat mixture, and another cup of cheese.
- Top with the final 2 tortillas and the remaining cheese. Make sure to cover the entire surface for a cheesy top layer.
- Cover the baking dish with aluminum foil, ensuring it does not touch the cheese, and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once cooked, remove the lasagna from the oven and let it sit for about 5 minutes to set before slicing.
- Garnish with fresh cilantro before serving. Enjoy your delicious Mexican Tortilla Chile Lasagne!
Tips
- Choose the right tortillas: Use large, sturdy flour tortillas that can hold up to layering and baking without falling apart.
- Drain meats and beans thoroughly to prevent excess liquid from making your lasagne soggy.
- For extra flavor, consider adding a layer of sautéed bell peppers or using a mix of ground meats like beef and chorizo.
- If you want a spicier kick, add diced jalapeños or a dash of hot sauce to the meat mixture.
- Don't skip letting the lasagne rest after baking—this helps the layers set and makes cutting easier.
- For a lighter version, you can substitute ground turkey and use low-fat cheese without compromising on taste.
Nutrition Facts
Calories: 457kcal
Carbohydrates: 63g
Protein: 34g
Fat: 27g
Saturated Fat: 13g
Cholesterol: 67mg
