A Pound Of Ground Beef Starts A Mexican Twist On Lasagna That's 10X More Flavorful

Classic Italian lasagna is a top-tier comfort food, but it can also be a pain in the casserole to make. Many home cooks have found a twist on the dish that embraces a Mexican flavor boost while cutting out much of the hassle of cooking classic lasagna Bolognese. And it all starts with a pound of ground beef. After that, you substitute pasta sheets for soft corn tortillas, swap béchamel and ragù for enchilada sauce or salsa, and opt for Mexican flavorings and ingredients to transform the meal with less effort and time. You're basically turning enchiladas into a lasagna, as you use similar ingredients but form the dish in layers instead of rolls.

It's easy to customize this dish, but essentially, it starts with preparing and stacking your various layers. The layer that takes the most work is your Mexican-seasoned ground beef mixture, including any sautéed ingredients like onions, garlic, peppers, tomatoes, or chipotle peppers. The other layers are corn tortillas, cheese, and either enchilada sauce or a salsa.

Between these layers you can also scatter additions like corn, black beans, refried beans, or jalapeños. You may decide to add any of those ingredients to your beef mix or keep them as separate layers. That's up to you. Topping with a final layer of cheese and baking at 350 degrees Fahrenheit for 30 minutes produces a Mexican lasagna that's melty and packed with flavor despite how easy it is to make. Top it with cilantro, jalapeño slices, sour cream, or guac, and dig in.

Ground beef that's in the 85% to 90% lean range means plenty of fat for flavor but not enough to form a greasy pool at the bottom. If beef isn't for you, you can also do chicken enchilada casserole, which is a similar process. For cheese, any of the classic Tex-Mex melty cheeses work well, like cheddar or Monterey Jack. Mix in some queso fresco for a salty flavor lift that balances out the fattiness and spice.

Don't use flour tortillas unless you want soggy layers throughout the lasagna. Rather, use soft corn tortillas, which hold their form better. You can give these a quick light toast in a pan first to give them extra texture and a richer flavor. If you're adding beans or canned corn, make sure you drain them thoroughly — otherwise, you're adding too much liquid and you'll end up with a watery mess.

To help the lasagna release when you scoop it out, it helps to spread a layer of whatever sauce you're using on the bottom before anything else goes in or you may be forced to scrape it out. You can also flip the script entirely and make lasagnchiladas, enchiladas enhanced with Bolognese sauce, and find out which fusion mashup you prefer.

To see one approach to Mexican lasagna in action, check out officialdrewcooks's TikTok: