For Beef Month, I want to share one of my favorite BEEF recipes: Beefy Mexican Lasagna. This recipe is an easy, kid-friendly dish that I use often. It is from the Healthy Beef Cookbook, by the National Cattlemen’s Beef Association and American Dietetic Association.



Beefy Mexican Lasagna
Total preparation and cooking time: 45 minutes
Makes 8 servings

1 ½ pounds 95% lean hamburger
2 cans (10 oz. each) mild enchilada sauce
1 can (15 ounces) black beans, rinsed and drained
1 ½ cups frozen corn
1 teaspoon ground cumin
9 corn tortillas
1 ½ cups shredded Mexican cheese blend
½ cup chopped tomato
2 tablespoons chopped tomatoes
Crunchy tortilla strips (optional)


  1. Heat oven to 350 degrees. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into ¾ inch crumbles. Pour off drippings. Stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
  2. Spray 11 ¾ x 7 ½ inch glass baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread ¼ cup remaining enchilada sauce over tortillas; cover with one third of the beef mixture, then one third of the cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
  3. Cover with aluminum foil. Bake in 350 degree oven 30 minutes. Remove foil; sprinkle with remaining ½ cup cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro.

*Can be made up to 24 hours ahead and refrigerated. Increase baking time to 45 minutes.

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