Mexican lasanga

→ For the flavorful meat filling

→ For assembly

→ Fresh toppings for serving

Preheat your oven to 350°F and spray a 9×13 inch baking dish with cooking spray. This prevents sticking and makes cleanup so much easier later on.

In a large skillet over medium heat, brown the ground beef and diced onion together. Cook until the meat is no longer pink and the onions are nice and soft – this usually takes about 6-8 minutes.

Stir in your minced garlic and cook for just another minute until it smells absolutely amazing. Add the taco seasoning and water, stirring until everything is well combined and fragrant.

Add the fire roasted diced tomatoes with all their delicious juices, green chiles, and drained black beans. Stir everything together and let it heat through for about 3-4 minutes. Your kitchen should smell incredible right now!

Arrange 6 corn tortillas in the bottom of your prepared baking dish, overlapping them slightly to cover the entire bottom completely. This creates your first “pasta” layer.

Spread one-third of your meat mixture over the tortillas, then sprinkle 2 cups of that gorgeous cheese blend on top. Repeat this layering process two more times – tortillas, meat, cheese – for three complete layers total.

Cover tightly with aluminum foil and bake for 30-40 minutes until the casserole is bubbling around the edges and the cheese is completely melted throughout.

This is the hardest part – let your lasagna sit for 10 minutes before cutting. This helps it hold together beautifully when you slice it. Top with fresh diced tomatoes and green onions, and serve with dollops of sour cream for the perfect finish!