Mexican lasagna layers (Printer-Friendly)

Hearty Tex-Mex layers with seasoned beef, beans, corn, cheese, and enchilada sauce baked to bubbly perfection.

# What You'll Need:

→ Meat and Aromatics

01 - 1 pound lean ground beef
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced

→ Seasonings and Sauces

04 - 1 packet taco seasoning
05 - 1 (10 oz) can Rotel tomatoes with green chiles, undrained
06 - 1 (15 oz) can black beans, drained and rinsed
07 - 1 (15 oz) can corn, drained
08 - 1 (10 oz) can enchilada sauce
09 - 8 oz tomato sauce
10 - 1 cup salsa

→ Pasta and Cheese

11 - 12 oz dried lasagna noodles (approximately 12 sheets)
12 - 3 cups shredded Mexican cheese blend

# Steps to Follow:

01 - Set oven temperature to 350 degrees Fahrenheit.
02 - In a large skillet over medium-high heat, sauté ground beef and chopped onion until beef is browned and onion is tender, about 7 to 8 minutes. Drain excess fat, add minced garlic, and cook for an additional 1 to 2 minutes until fragrant.
03 - Bring a large pot of water to a boil. Cook lasagna noodles for 8 minutes or until al dente, then drain and set aside.
04 - Add taco seasoning and the amount of water indicated on the seasoning packet to the beef mixture. Simmer for 3 to 4 minutes until slightly thickened.
05 - Stir in Rotel tomatoes, black beans, corn, enchilada sauce, tomato sauce, and salsa. Simmer for 5 minutes until flavors meld and mixture thickens slightly.
06 - Spread approximately ½ cup of the beef mixture evenly on the bottom of a 13 by 9-inch baking dish. Layer about 4 lasagna noodles over the mixture. Add one-third of the remaining beef mixture followed by 1 cup shredded cheese. Repeat layering twice more, finishing with cheese on top.
07 - Cover the dish with aluminum foil and bake for 25 minutes.
08 - Remove the foil and bake for an additional 20 minutes until the cheese is bubbly and golden.
09 - Allow the casserole to rest for 10 minutes before slicing to ensure layers set properly.

# Extra Suggestions:

01 - Letting the dish rest before serving prevents a soupy texture and enhances slicing.
02 - Freshly shredded cheese melts more smoothly than pre-shredded varieties.
03 - This dish can be assembled a day in advance and refrigerated; if baking from cold, add 10–15 minutes to baking time.

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