Mexican Lasagna

Name: Mexican Lasagna
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 servings
Cuisine: American
Ingredients: 1 pound ground beef; 1 medium yellow onion (diced); 2 teaspoons minced garlic (2 cloves); 1/4 cup taco seasoning (2 packets); 1/2 cup water; 14.5 ounce fire roasted diced tomatoes (do not drain); 4 ounce green chiles (1 can); 15 ounce black beans (1 can, drained and rinsed); 18 corn tortillas (divided); 6 cups shredded jack and cheddar cheese (divided); 1 medium tomato (1-2 tomatoes diced for garnish); 1 bunch green onions (sliced for garnish); sour cream (for serving)

Layered corn tortillas alternate with seasoned ground beef, black beans, green chiles, and melted jack and cheddar cheese for a Mexican-inspired take on classic lasagna.

Glycemic Load: 9.2 (Low)

461 calories per serving

Serves: 12

Prep: 15 minutes

Cook: 45 minutes

Original recipe: amandascookin.com

About This Calculation

Mexican Lasagna has a low glycemic load of 9.2 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.

The primary glycemic load contributors are corn tortillas (6-inch) (GL 7.8), black beans, canned, drained and rinsed (GL 1.0), fire roasted diced tomatoes, canned, with juice (GL 0.2). These ingredients account for the majority of the carbohydrate impact per serving.

Not counted in this number, because the recipe serves it alongside the dish: sour cream.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.