Description
This Southwest Lasagna is a hearty and flavorful casserole combining classic Mexican ingredients with traditional lasagna layering. Ground beef, black beans, corn, and diced tomatoes with green chilies create a zesty meat sauce seasoned with taco spices. Layered with sour cream, shredded Mexican blend and cheddar cheese, and tender lasagna noodles, this dish bakes to bubbly perfection and is garnished with fresh cilantro for a vibrant finish. Perfect for a satisfying family dinner with a comforting southwestern twist.
Ingredients
Scale
Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1 can (10 ounces) diced tomatoes with green chilies, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 cup salsa
- 1 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Lasagna
- 8 to 10 lasagna noodles
- 1 1/2 cups sour cream
- 2 cups shredded Mexican blend cheese, divided
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9×13-inch baking dish to prevent sticking during baking.
- Cook Ground Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks. Drain any excess fat to keep the dish from becoming greasy.
- Sauté Aromatics and Season: Add the finely chopped onion to the skillet and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Make Meat Sauce: Stir in the taco seasoning, drained diced tomatoes with green chilies, rinsed black beans, corn kernels, salsa, water, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 5 to 7 minutes to blend the flavors thoroughly.
- Cook Lasagna Noodles: Meanwhile, cook lasagna noodles according to package instructions until just al dente, then drain and set aside to prevent sticking.
- Assemble Layers: Spread a thin layer of the meat mixture in the bottom of the prepared baking dish. Add a single layer of noodles over the meat sauce, then spread a layer of sour cream, followed by more meat mixture, and top with a sprinkle of shredded Mexican blend cheese. Repeat these layers, finishing with noodles, meat sauce, and then the remaining cheese evenly spread on top.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to cook the noodles thoroughly and heat the filling.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the cheese is fully melted, bubbly, and beginning to brown lightly.
- Rest and Garnish: Let the lasagna rest for 10 minutes out of the oven to set and make slicing easier. Garnish with the chopped fresh cilantro before serving for a fresh and vibrant touch.
Notes
- You can substitute ground turkey or chicken for the beef to reduce fat content.
- Add sliced jalapeños for extra heat or use pepper jack cheese for a spicier flavor profile.
- For a quicker version, use no-boil lasagna noodles and ensure there is enough sauce for them to cook properly in the oven.
