Beefy Mexican Lasagna --
  • Total Recipe Time: 45 minutes
  • Makes 6 to 8 servings


  1. 1-1/2 pounds Ground Beef (95% lean)
  2. 9 corn tortillas
  3. 2 cans (10 ounces each) mild enchilada sauce
  4. 1 can (15 ounces) black beans, rinsed, drained
  5. 1-1/2 cups frozen corn
  6. 1 teaspoon ground cumin
  7. 1-1/2 cups shredded Mexican cheese blend
  8. Crunchy Tortilla Strips (optional)
  9. 1/2 cup chopped tomato
  10. 2 tablespoons chopped fresh cilantro


  1. Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
  2. Spray 11-3/4 x 7-1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
  3. Cover with aluminum foil. Bake in 350°F oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro.
  • Test Kitchen Tips
  • Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
  • Lasagna may be made up to 24 hours ahead through Step 2; refrigerate, covered. Increase baking time from 30 to 45 minutes.
Comments (2)
Usage Guidelines.


I cut the wasabi by half, and cooked it in a slowcooker at medium. instead of cabbage coleslaw mix, I bought broccolislaw mix (by mistake) it was fantastic.


This is so delicious!