Mexican Lasagna has delicious layers of taco seasoned ground beef, refried beans, flour tortillas, sour cream and cheese. One of my favorite Mexcican casseroles. Wonderfully creamy and cheesy!
sliced black olives, cilantro, pickled jalapenos for serving
Instructions
Preheat oven to 375 degrees and grease a 9x13-inch pan.
Brown ground beef in a large nonstick skillet over medium-high heat, breaking it apart as it cooks. Add the onion when the beef is about half cooked.
Add taco seasoning and water and simmer for 2 to 3 minutes.
Stir in green chiles, refried beans and corn and remove from heat. Set aside.
Stir together the sour cream and chili powder in a bowl.
Arrange 4 tortillas in the bottom of the baking dish. I lay 3 of them whole and then break the 4th one into pieces to fill in the gaps.
Spread 1/3 of the ground beef mixture over the tortillas.Spread 1/3 of the sour cream mixture on top, followed by 1/3 of the salsa. Sprinkle with 1 cup of cheese.
Repeat layer 2 times but do not put on the last layer of cheese.
Bake uncovered for 30 minutes.
Remove from oven, sprinkle with remaining 1 cup of cheese and bake for 10 more minutes.
Let cool 5 to 10 minutes before slicing and then serve with toppings.