Instructions
1️⃣ Cook the filling
- In a large skillet, cook ground beef and onion over medium heat until browned.
- Drain any excess fat.
- Stir in garlic, taco seasoning, salsa (or enchilada sauce), beans, and corn.
- Simmer 3–4 minutes to blend flavors.
2️⃣ Assemble
- Preheat oven to 375°F (190°C).
- In a greased 9×13 in (23×33 cm) baking dish, spread a thin layer of the meat mixture.
- Place tortillas over the meat layer (tear as needed to fit).
- Sprinkle with cheese.
- Repeat layers: meat → tortillas → cheese, ending with cheese on top.
3️⃣ Bake
- Cover with foil and bake 20 minutes.
- Remove foil and bake another 10–15 minutes until cheese is melted and bubbly.
4️⃣ Serve
- Let rest 5–10 minutes before slicing.
- Top with cilantro, sour cream, and fresh tomatoes if desired.
💡 Tips & Variations:
- Use enchilada sauce for a more saucy, spicy lasagna.
- Add sautéed bell peppers for extra veggies.
- Replace tortillas with layered tortilla chips for a crunchy version.
If you’d like, I can also give you a creamy chicken version of Mexican lasagna with a white sauce that’s super rich and comforting.