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Favorite Mexican Lasagna Recipe

Favorite Mexican Lasagna Recipe photo by Taste of Home

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Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors. —Tina Newhauser, Peterborough, New Hampshire

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Favorite Mexican Lasagna Recipe

Prep: 25 min. Bake: 40 min. + standing

Yield: 12 Servings

25 40 65

Ingredients

1-1/4 pounds ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas (10 inches)
3 cups (12 ounces) shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
Spread 1 cup meat mixture in a greased 13-in. x 9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture.
Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired. Yield: 12 servings.

Nutritional Facts 1 serving (calculated without optional ingredients) equals 448 calories, 19 g fat (9 g saturated fat), 57 mg cholesterol, 1,240 mg sodium, 43 g carbohydrate, 8 g fiber, 22 g protein.

Originally published as Mexican Lasagna in Country Woman January/February 2007, p29

Keep Guacamole Fresh

I like to make guacamole ahead of time for my favorite chicken quesadillas. I’ve found that if the avocado pit is added to the guacamole and the dish is covered, the guacamole retains its pretty, green color. —Pam Ubl, Coon Rapids, Minnesota

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Favorite Mexican Lasagna

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Reviewed on May. 11, 2013 by Arctic

Great flavor. Not a black bean fan, so used a can of chili beans instead, which gave even more flavor. I did cut the recipe in half for the two of us, and still made plenty. Will definitely make again.

Reviewed on May. 05, 2013 by apear

Everyone in my family loved it. It is definitely a keeper!

Reviewed on Apr. 30, 2013 by Grandonna

I used Trader Joe's salsa, enchilada sauce, refried beans and frozen roasted corn. Also their corn tortillas. I even used their taco seasoning packet. This way I know that it's all natural. Excellent recipe. A keeper.

Reviewed on Apr. 29, 2013 by dihiggins

Its a good recipe but its just too much mexican!

Reviewed on Apr. 29, 2013 by bravekitty

Great I do again thanks

Reviewed on Apr. 17, 2013 by klego

I make this recipe often. I usually buy the ingredients in pairs so that I have one for now and one for a back up of the dreaded "what's for supper? I'm starved" busy nights. Tonight I did not have black beans in the cupboard so Bush's Grillin' Beans Black Bean Fiesta to the rescue.

Reviewed on Mar. 28, 2013 by tc4dogs

We were looking for something different and this is excellent. Have made it twice now for guests. Doesn't disappoint.

Reviewed on Mar. 16, 2013 by cmanley97

Delicious

Reviewed on Dec. 23, 2012 by akoehler79

Have made this several times. Whole family loves it!

Reviewed on Aug. 15, 2012 by CallMeKylee

Loved this recipe! I also omitted the black beans and added corn. Also used jalapeños instead of green chilies, as I love spicey food and it was awesome! Will definitely make again.

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