26 Reviews of Mexican Lasagna With Black Beans and Corn

From: Stephie Biggs

On Jun 25, 2004

We liked this a lot. Did add a can of chicken since my husband has to have "meat" for dinner. Not too sure I would include the egg next time.

From: GreenFish

On Jan 5, 2007

Wow. I didn't expect much out of a casserole that was mostly canned things mixed together, but this one is GREAT. I used half as much sour cream, because that's all we had, and I also left out the sugar. We used corn tortillas, to make this a gluten-free dish. Definite keeper!

From: mamamills

On Oct 21, 2004

We made this last night and our 5 year old daughter loved it! She even had seconds, which never happen with my picky eater. What can I say to all of you who had not tried it yet other then try it and you'll like it. I have already recommeded it to friends. Thank you so much for posting this. We have a new favorite meal!

From: SFL

On Jan 5, 2006

Good Dish. I used Mexican Stewed tomatoes and omitted the sugar.also omitted the tomato sauce. I also used 3 1/2 teas. of taco seasoning instead of the individual seasonings. It would be really really great with chicken, but I am starting to eat vegetarian again and it is great as is!!!

From: Lt. Amy

On Sep 29, 2006

Both my boyfriend and I said the same thing about this dish, "interesting." But neither of us liked it very much. Adding the sugar to the tomatoes made the dish sweet in a strange way. And overall it just didn't hit the spot.

From: CountryLady

On May 14, 2004

I served this for dinner last night with a tossed salad - it was absolutely delicious! Since its just the 2 of us, I scaled the recipe in half. I used small round whole wheat tortillas which I trimmed for a perfect fit in a round casserole dish. I used tinned corn niblets & skipped the black olives. Since a combo of tomatoes/green chilies isn't available in my area, I used separate tins of each & used 1/2 of the 4.5 oz tin of chilies. For other chefs who need to scale this recipe in half - I'll use the leftovers from the cans of corn, black beans, tomatoes, green chilies & tomato sauce in Mexican Vegetarian Casserole. Thanx Connie!

From: carole in orlando

On May 9, 2004

This rates more than 5 stars! I took a pan of this recipe and a pan of regular lasagna to a family dinner and the Mexican lasagna was gone and half the pan of regular lasagna was still left. I used whole wheat tortillas and added homemade Chorizo sausage, but it didn't need any additions, the flavors were great and so was the texture. This is a winner. Thanks, Carole in Orlando

From: JCORBY MCCLUSKEY

On Aug 25, 2004

Enjoyed this repast last evening - went in a hurry

From: eCCAbOO

On May 21, 2004

This is an awesome blend of flavors and colors! I added some hamburger with taco seasoning. I think I found my new favorite dish! Thanks

From: Chef #1097779

On May 24, 2009

Very good, pretty easy, and good for leftovers too! Amazing how the simple combination of 1 egg, sour cream, and mexican cheese makes a filling that seems like ricotta cheese. We used whole wheat tortillas and no-sodium black beans to make it a bit healthier. Next time will try it with black olives.