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Taco Tuesday: Mexican Lasagna

Layers of meat and cheese come together to make this delicious dinner.

BLOG POSTINGS > Everyday Meals

Taco Tuesday: Mexican Lasagna

by zirbirt

So, when I made corn tortilla tacos recently, I ended up with a lot of leftover corn tortillas. There actually are several wonderful uses for these bad boys, so when I do buy them, I tend to buy a decent sized package of them. Some of these uses include: Inside Out Nachos, Enchiladas, Chips, or as a base for a really good chicken crust... But, sometimes I like to just use them as layers for Mexican Lasagna.

What is Mexican Lasagna? (You may ask). Simple, it's wonderful layers of meat filling and cheese with corn tortillas as the structure instead of lasagna noodle.

For this dish, you will need 1 medium saucepan and a square baking dish (preferably glass style).. Plus a metal strainer and a bowl.


Mexican Lasagna
- 1 lb ground beef
- 2 cans diced tomatoes
- 1 can black beans
- 1 can diced green chilis
- 1 medium onion
- 12 taco sized soft corn tortillas
- 2 cups cheese

- 2-4 Tbs Mexican Seasoning -->

Mexican Seasoning
- 2 Tbs Chli Powder
- 2 Tbs Paprika
- 2 Tbs Cornmeal
- 2 tsp Cumin
- 2 tsp Oregano
- 1 tsp Onion Powder
- 1 tsp Cilantro
- 1 tsp Kosher Salt
- 1/2 tsp Cayenne Pepper

Step 1: The filling

Heat a medium saucepan over medium heat and toss in 1 lb of ground beef along with a couple pinches of salt. Cook until fully browned (looks cooked and crumbly).

Take the meat and dump it into a metal strainer to drain.. leave the meat in the strainer and return the pot to the burner, still on medium heat.

Toss in 1 medium onion chopped... ( I like to add in a chopped clove of garlic as well )

Cook over medium heat until the onions turn transparent.

Then add in 2 cans of diced tomatoes, a can of green chilis and the Mexican seasoning.

bring this to a boil, and let it boil (stirring regularly) for about 5 minutes.

Toss in the black beans (drained and rinsed), and the meat.. then stir to combine.

Let that come to a boil, and cook until there seems to be a lot of "liquid" (about 5 minutes of boiling).

Then, place your metal strainer in a larger bowl, and dump the meat filling into the strainer, and let it drain for a few minutes.

Ok, I have talked about this method before. The idea is to get more flavor (other than just spices) into the meat. In this case it is actually very important we remove a lot of that juice from the meat. Not only did we use a lot more tomato than normal, but the inside of this dish can become a wet mess very quickly. So you want to shake the strainer a few times and get as much juice out as you can.

Once fully drained, I put the meat back in the pot, and put the drained taco sauce in a squeeze bottle

I add some hot sauce to the taco sauce, but with the chilies in the mix, it really doesn't need it.

Now it's time to start assembling. Each of the 3 layers will have 3 tortillas, 1/3 of the meat, and about 1/2 a cup of cheese. With 3 more tortillas on the top along with all the remaining cheese.

Heat your oven to 400 degrees F.

Slice 2 tortillas in half, then place them so the flat sides are against the edges of the pan. Then place 1 tortilla right in the middle:

On that, lay about 1/3 of the meat.. then about 1/2 cup of cheese. Then, another layer of tortilla, meat.. then cheese.. then tortilla meat then cheese.

Finally, add another layer of tortilla and the remaining cheese. It should completely fill the baking pan.

Toss this in your 400 degree oven for about 20 minutes.

The top tortillas will get nice and crispy, which really adds to the overall texture of this. Once done, just set it on the counter and let it rest for about 10 minutes. Letting it rest will make it much easier to extract a serving in tact.

Once your lasagna is rested, just slice it (I cut it into 4 slices), put it on a plate... drizzle with your taco sauce and serve.

Hope you enjoyed this posting, as always, thanks for reading!

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