Description
Spicy Mexican lasagna brings layers of zesty flavors dancing across your plate with hearty ingredients. Melted cheese, tortillas, and seasoned meat create a mouthwatering fusion that satisfies hungry diners seeking comfort and excitement in one delicious dish.
Ingredients
Scale
Proteins and Meats:
- 1.5 pounds (680 grams) lean ground beef
- 1 (15 ounces/425 grams) can pinto beans, rinsed and drained
- 46 garlic cloves, minced
Spices and Seasonings:
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon sugar
- 1 pinch of cinnamon
- 0.25 teaspoon salt
Vegetables, Dairy, and Other Ingredients:
- 1 yellow onion, chopped
- 0.25 cup flour
- 0.33 cup tomato paste
- 3.5 cups reduced-sodium chicken broth
- 1 (14.5 ounces/411 grams) can fire-roasted diced tomatoes (with juices)
- 1 (4 ounces/113 grams) can mild chopped green chiles
- 1.5 cups frozen sweet corn
- 1 (6 ounces/170 grams) can chopped black olives, drained
- 0.5 tablespoon apple cider vinegar
- 15 regular lasagna noodles (not no-boil)
- 2
Instructions
- Prepare lasagna noodles by submerging in hot water, gently stirring to prevent clumping, and let soak for half an hour.
- Heat oven to 350°F and coat a 9×13-inch baking dish with cooking spray.
- Create a spice blend by mixing flour, chili powder, and additional seasonings in a small mixing bowl.
- In a large skillet, brown ground beef with diced onions until meat is nearly cooked through.
- Scatter spice mixture over meat and cook for two minutes to activate flavors.
- Incorporate tomato paste and minced garlic, stirring for one minute to develop aromatic base.
- Pour in broth, diced tomatoes, green chiles, cocoa powder, sugar, and cinnamon, creating a rich sauce.
- Simmer sauce until thickened, approximately 10-15 minutes, stirring occasionally.
- Fold in black beans, corn kernels, sliced olives, and vinegar, then remove from heat.
- Whisk sour cream, cream cheese, salsa verde, and salt in a separate bowl to create creamy filling.
- Combine Monterrey Jack and cheddar cheeses in another bowl.
- Spread initial layer of meat sauce across greased baking dish.
- Arrange lasagna noodles lengthwise, using partial noodle to complete coverage.
- Distribute creamy filling evenly over noodle layer.
- Generously sprinkle cheese mixture on top of creamy layer.
- Repeat layering process two more times: meat sauce, noodles, creamy filling, and cheese.
- Top final layer with remaining meat sauce and cheese.
- Cover with aluminum foil and bake for 30 minutes.
- Remove foil and continue baking until cheese becomes golden and bubbly, approximately 20 minutes.
- Allow lasagna to rest for 15 minutes before serving.
- Garnish with fresh diced tomatoes, sliced olives, chopped avocado, cilantro, and dollop of sour cream.
Notes
- Soak lasagna noodles thoroughly to ensure even cooking and prevent unwanted crunchiness in the final dish.
- Use low-sodium broth to control salt levels and customize the flavor intensity according to personal preference.
- Experiment with ground turkey or plant-based alternatives for a leaner or vegetarian version of this Mexican-inspired lasagna.
- Prepare components ahead of time to streamline the assembly process and reduce day-of cooking stress.
- Prep Time: 55 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 495
- Sugar: 4 g
- Sodium: 804 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg