Mexican Lasagna

January 28, 2010 by Kenmore

KM_0128_mexican lasagna



    • 1 Tablespoon olive oil
    • 1 large yellow onion, chopped
    • 2 lbs. fresh ground beef
    • 1 teaspoon kosher salt
    • 2 packages pre-made taco seasoning mixed with 1 cup water
    • 1 14.5 ounce can chopped tomatoes
    • 4 ears of corn, kernels removed from the husk (or equivalent canned or frozen)
    • 1 14.5 ounce can cooked black beans, drained
    • 1 can black olives, drained and chopped
    • 1 bunch cilantro, leaves only, chopped
    • 1 bunch green onions, finely sliced
    • 1 pkg. homemade corn tortillas
    • 1 lb. Monterey Jack cheese, shredded

Serve with (optional):

  • 1 avocado, mashed with lime or lemon juice and salt
  • Sour cream
  • Fresh roasted tomato salsa


    • 1Beef 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.
    • 2Assemble: Layer tortillas and meat mixture in a 9×13 baking dish. Sprinkle with green onions and cheese. Repeat, finishing with cheese on top.
    • 3Bake: 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.
    • 4Serve: If you like, serve with the avocado, sour cream and roasted tomato salsa.

Serves 10.


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