Looking for a comforting meal to feed a crowd (or hungry family!)? This Mexican Lasagna is made with layers of delicious flavor. Perfect for Cinco de Mayo!
Can you believe it’s already the middle of April? I feel like the last few weeks have just ZOOMED by! Before we know it, May will be here… bringing with it a host of family birthdays for us, hopefully more sunshine, and Cinco de Mayo!
Do you host a Cinco de Mayo gathering? If so, or if you’re just looking for more tasty family-friendly meals, I’ve got the perfect recipe for you!
Sure, you could throw together some tacos or burritos and call it a day. We do that regularly. It’s called Taco Tuesday.
But for a gathering like Cinco de Mayo, or any other special gathering of friends and family, let’s do it up a little!
This Mexican Lasagna is an awesome crowd-pleasing dish. You can easily make it spicier if you prefer things on the hot side, or keep it mild – which I did here in this recipe.
Making the Mexican Lasagna
I love this recipe because it’s really all about layering on so many yummy flavors in one dish.
You’ve got tomatoes, beans, mushrooms + ground beef, fragrant onions and garlic, sandwiched nicely between layers of tortillas and cheese. For my fellow dairy-free friends, this works beautifully with your fave non-dairy cheese shreds, too!
You can add in some cilantro and black olives between the layers if you wish, or you could top each slice with olives and cilantro at the end as garnish and allow some guests to leave them off.
I have some friends who are adverse to cilantro, so the latter is the way I choose to make and serve this Mexican Lasagna. Personally, I LOVE cilantro – the more the better!
Blenditarian: Mushrooms + Meat
Part of what makes this dish EXTRA rich in flavor is the blend of chopped mushrooms and ground beef.
My family rarely cooks with ground beef at home, but this dish really calls for ground beef vs. ground turkey or chicken. So in following with my Blenditarian pledge, I reduced the amount of ground beef a recipe like this would normally call for by replacing it with chopped cremini mushrooms.
If you have big red meat lovers at home, trust me: they will NOT notice the reduced red meat in this dish. By chopping up mushrooms to the consistency of ground beef, they easily mimic meat. Plus, they are fat-free, cholesterol free, low in calories, and packed with vitamin D, B vitamins, antioxidants and potassium. Superfood!
Up for a challenge? Make the pledge to be a blenditarian like me, and share what drives you to do better! Also: if you take the monthly Take the monthly Blenditarian Challenge, you could win $250. Check it out!
Mexican Lasagna Recipe
This recipe is sure to become a family favorite. Depending on how you slice the lasagna, this could easily feed a family of four or five with a few folks taking a couple of servings, or serve 6-8 people who each take one large serving.
I hope you love it as much as we do!
- 1 tbsp olive oil
- 1 pound ground beef
- 1/2 pound mushrooms, finely chopped cremini or white button mushrooms
- 1/2 cup white or yellow onion, diced
- 1 garlic clove, minced
- 2 tbsp taco seasoning
- 1 can fire roasted tomatoes (14.5 oz)
- 1 can tomato paste (6 oz)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 6-8 soft flour tortillas, sliced in half
- 1 can black beans (14.5 oz), drained
- 2 cups Mexican cheese blend or blend of cheddar, colby, and Monterey Jack
- 2 tbsp cilantro, chopped (optional)
- 1/2 cup sliced black olives (optional)
- sour cream (optional)
- Preheat oven to 350 degrees F. Grease a 9″ x 13″ glass baking dish with butter, oil, or cooking spray. Set aside.
- In a large nonstick skillet, heat olive oil over medium-high heat. Add the ground beef, mushrooms, onions, and garlic and cook until meat is fully cooked. Stir in taco seasoning. Turn off heat.
- In a medium bowl, mix fire roasted tomatoes with tomato paste, salt, and pepper.
Layering the Mexican Lasagna
- Start with the tomato mixture, just enough to cover the bottom of the pan.
- Then add a layer of tortillas so they just overlap at the ends, with the cut (straight) sides facing out and touching the sides of the pan.
- Top with a layer of beans, then the meat & mushroom mixture, and cheeses.
- At this point, you can add a sprinkling of black olives and chopped cilantro if you’d like. Or, you can leave them out – it’s up to you!
- Repeat layers until you reach almost the top of the pan (you may need more or fewer tortillas, depending on how you layer them), ending with a generous sprinkling of cheese.
- Bake uncovered at 350F degrees for 30-45 minutes (mine’s done around 40 minutes), until the cheese has melted.
- Optional: slice into squares and serve with sliced olives, garnish with chopped cilantro, and serve with a dollop of sour cream.
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Wine Bliss: Go Big, Go Bold
Most Mexican dishes have lots of spice and zest to them, so I’ll often pair the dish with beer, a bright Pinot Gris, or a cider. However, this Mexican Lasagna has BIG rich flavors that call for a big red wine. I suggest pairing it as you would a regular Italian lasagna: with a Chianti, a Malbec, or even a Cabernet Sauvignon. The smooth tannins and dark fruit flavors go beautifully with the luscious tomato sauce and rich cheeses.
Have you ever tried Mexican Lasagna Before? How would you make this dish: would you turn up the heat with more spices, or keep it mild?
More Food Bliss
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