Mexican Lasagna
From Blue Highlands · Public · On Public Aug 2026
Prep 20 min · Cook 45 min · 8 servings · ~389 cal / serving
This Mexican lasagna is filled with zesty layers of fire roasted tomato sauce with ground beef and spices, plus corn, black beans and cheese!
Ingredients
- avocado oil
- 1 cup onion, diced
- 1 lb ground beef (I used 85/15 ratio)
- salt
- black pepper
- 1½ tsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- 1 tsp oregano
- 4 clove garlic
- 3 tbsp green chiles, diced (I used hot, but feel free to use mild)
- 2 tbsp tomato paste
- 2 14.5 oz cans fire-roasted tomatoes, roasted, crushed
- 2 tbsp cilantro, chopped
- 12 lasagna noodles
- 1 15 oz can black beans
- 1 15 oz can canned Mexican corn
- 4 cup Mexican cheese blend, shredded
- 1 tbsp green onions, chopped
Method
Steps show what you need as you go — cook-assist built into the recipe.
- 1
Preheat oven to 350°, and prepare a large casserole or baking dish
- 2
Place a large skillet or saute pan over medium-high heat, and drizzle in about 2-3 tablespoons of the oil; once hot, add in the onion, and saute for several minutes until it begins to become softened
1 cup onion, diced1 tbsp green onions, chopped - 3
Crumble in the ground beef, breaking it up with a spatula or a wooden spoon, and stir it into the onions to cook for a few minutes; once the meat is no longer pink, add in a couple of good pinches of salt and pepper, plus the cumin, coriander, chili powder, and oregano, and stir to incorporate
1 cup onion, diced1 lb ground beef (I used 85/15 ratio)saltblack pepper1½ tsp cumin1 tsp coriander1 tsp chili powder1 tsp oregano1 tbsp green onions, chopped - 4
Stir in the garlic and the diced chilies, and once the garlic becomes aromatic, add in the tomato paste, and stir to combine, cooking the paste for about 30 seconds -1 minute
4 clove garlic2 tbsp tomato paste2 can fire-roasted tomatoes, roasted, crushed - 5
Add in the fire-roasted tomatoes with their juice, stir, and allow the sauce to very gently simmer for about 5-10 minutes
2 can fire-roasted tomatoes, roasted, crushed - 6
While the sauce simmers, boil your lasagna noodles according to package instructions
12 lasagna noodles - 7
Finish the sauce by adding in the chopped cilantro, and taste to make sure you have enough salt/pepper
saltblack pepper2 tbsp cilantro, chopped - 8
To assemble the lasagna, add a little of the sauce to the bottom of your baking or casserole dish, then place 4 cooked lasagna noodles on the bottom
12 lasagna noodles - 8a
Next, add a bit more sauce, then about half of the black beans and the corn, followed by about a cup's worth of the cheese do another layer the same way
1 can black beans1 can canned Mexican corn - 9
Layer on the third (and final) layer of lasagna noodles, then the rest of the sauce, followed by the remaining 2 cups of cheese, and place into the oven to bake for about 20-25 minutes, or until the cheese is melted and gooey
12 lasagna noodles - 10
Finish the lasagna with a sprinkle of green onion, plus a few cilantro leaves, and serve
1 cup onion, diced2 tbsp cilantro, chopped1 tbsp green onions, chopped
Nutrition
Estimated per serving
Protein
24 g
Carbs
4.5 g
Fat
30 g
Sat. fat 16 g · Fiber 0.8 g · Sugar 2.1 g · Sodium 395 mg · Cholesterol 104 mg
Based on 7 of 19 ingredients