Hetti Misenti
Difficulty Level: moderate
This Mexican-style lasagna is amazing. It’s a cozy, cheesy dinner that tastes like enchiladas and lasagna in one. Best of all, it can be made in one skillet, with very little cleanup. We’ve classed it as a moderate cook, but that’s only because you need to follow the cooking steps for the layering. Outside of that, it’s a really simple cook with easy-to-find ingredients, many of which you’ve probably already got in your pantry.
The idea is to swap pasta for tortillas, layering them while still adding cheese, but replacing classic Italian flavorings with Mexican spices and ingredients. This includes bell peppers and black beans. We’ve even added green chiles, salsa, and enchilada sauce to give this Mexican-style lasagna extra flavor. If you’re looking for a recipe that delivers a hearty dinner, this should be added to your to-cook list. Check out the ingredients and cooking steps below.
One Pan Mexican-Style Lasagna Recipe Ingredients
- 1 tablespoon of olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 pound of lean ground beef
- 3 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 2 teaspoons of chili powder
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 (15-ounce) can of black beans, drained and rinsed
- 1 cup of frozen corn
- 1 (4-ounce) can of diced green chiles, drained
- 1 cup of red enchilada sauce
- 1 cup of salsa
- 6 medium flour tortillas
- 2 cups of shredded Mexican cheese blend
- Optional toppings: sour cream, diced avocado, chopped cilantro, sliced green onions, lime wedges
One Pan Mexican-Style Lasagna Recipe Instructions
- Preheat the oven to 375°F.
- Heat the olive oil in a large oven-safe skillet over a medium heat.
- Add the onion and bell pepper and cook for 5 minutes, stirring often, until softened.
- Add the ground beef and cook for 8 minutes, breaking it apart with a spoon, until browned. Drain extra grease if needed.
- Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper. Cook for 1 minute so the spices can warm through.
- Add the black beans, corn, green chiles, 1/2 cup enchilada sauce, and 1/2 cup salsa. Stir well and simmer for 4 minutes, until the filling thickens slightly.
- Spoon about two-thirds of the beef mixture into a bowl, leaving a thin layer in the skillet.
- Place 2 tortillas over the filling in the skillet. Tear them as needed so they fit and sprinkle with some cheese.
- Spoon half of the reserved beef mixture over the tortillas. Sprinkle with 1/2 cup cheese.
- Add 2 more tortillas, then the rest of the reserved beef mixture, and another 1/2 cup cheese.
- Top with the last 2 tortillas. Pour the remaining 1/2 cup enchilada sauce and remaining 1/2 cup salsa over the top.
- Sprinkle with the remaining 1 cup cheese and bake uncovered for 25 minutes, until the cheese is melted and the edges are bubbling.
- Let it rest for 5 minutes before serving and adding toppings.