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Favorite Mexican Lasagna

Favorite Mexican Lasagna
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
12 ServingsPrep: 25 min. Bake: 40 min. + standing

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.
© Taste of Home 2013

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Favorite Mexican Lasagna (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013