Mexican Lasagna

August 2, 2012 by Kenmore

This unique lasagna has layer upon layer of Mexican flavor. Add your favorite garnishes for a satisfying meal.


preparation time
0 mins

cook time




1 tablespoons olive oil

1 large yellow onion chopped

2 pounds fresh ground beef

1 teaspoons kosher salt

2 packages premade taco seasoning mixed with 1 cup of water

14.5 ounces chopped tomatoes (1 can)

4 ears of corn kernels removed from husk (or equivalent canned or frozen)

14.5 ounces black beans cooked and drained

1 can of black olives drained and chopped

1 bunch cilantro leaves only, chopped

1 bunch of green onions finely sliced

1 package of homemade corn tortillas

1 pounds Monterey Jack cheese shredded

1 avocado mashed with lime or lemon juice and salt (optional)


Beef Filling

In a large sauté pan, heat olive oil and sauté onions until almost translucent. Add ground beef and salt; cook over medium heat until thoroughly cooked. Add two packages of taco seasoning with water and tomatoes. Simmer for a few minutes. Add corn, black beans, black olives and cilantro. Toss all together. Remove from heat.


Layer tortillas and meat mixture in a 9×13 baking dish. Sprinkle with green onions and cheese. Repeat, finishing with cheese on top.


Cook in a 350-degree preheated oven for a minimum of 30-40 minutes. If it gets too brown, cover with foil until finished cooking.


If you like, serve with the avocado, sour cream and roasted tomato salsa.


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