Mexican Lasagna

(from clair’s recipe box)

Basically black bean quesadillas plus taco meat baked.

Source: tweaked from:

Prep time: 10 minutes
Cook time: 20 minutes
Serves 6 people

Categories: Rotation; Freezer


  • 1 tablespoon extra-virgin olive oil (garlic-infused if possible)
  • 2 pounds ground turkey
  • 1 recipe homemade taco seasoning
  • 1/3 cup green onion, finely chopped (green parts only), plus more for sprinkling on top
  • 1 (15-ounce) can black beans, drained
  • 1 cup taco sauce (mild, but add dashes of hot sauce to desired kick)
  • 1 cup frozen corn kernels
  • Salt to taste
  • 8 (8 inch) flour tortillas (can use regular or spinach)
  • 2 1/2 cups shredded Cheddar or shredded pepper jack or mexican-style cheese


  1. Preheat the oven to 425 degrees F.

  2. Preheat a large skillet over medium high heat. Add turkey and season with taco seasoning, and add onion. Brown the meat, about 5 minutes. Drain the grease. Add taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

  3. Coat a shallow baking dish with extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with extra green onions and serve.

  4. This recipe can be made ahead up until baking point, then covered tightly with plastic wrap and foil and frozen. To heat, thaw completely and remove cover and bake as directed.

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