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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
This recipe is:
Contest Winning
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 FreshI 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
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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Reviewed on Jul. 08, 2012 by JimCakalic
This turned out very good. Used less cheese (2 cups) and omitted tortilla chips. Used green onions and added canned corn. Wasn't salty at all. Not sure where people think the salt is coming from unless they used salted tortillas and salted tortilla chips.
Reviewed on Jan. 31, 2012 by socfan
I made the sauce the day before and was easy to put together the next day. My family loved it - - will definitely make it again.
Reviewed on Jan. 15, 2012 by Rwillisglassartist
We absolutely loved this recipe! Very easy to make, and the goodies on top are an extra bonus (sour cream, guacamole, tomatoes, olives).
Reviewed on Jan. 12, 2012 by busymom3boys
I had hoped this would be a winner for us due to the previous ratings but I was disapointed. It uses too many canned items to end up with a taste that is salty and not very good. My family wouldn't eat it, we pitched it after dinner.
Reviewed on Jan. 10, 2012 by preacherswife304
Well, my husband wasn't very excited about this recipe, so I decided to try it and see what he thought. He was surprised at how good it was! I omitted the black beans (personal preference) and used some extra cheese. I only used half the crushed tortilla ships called for, and next time will probably omit them altogether. Very good!
Reviewed on Nov. 19, 2011 by Debbilou
It's OK but a little too heavy for my taste. Very salty but of course this is all personal preference(-:
Reviewed on Sep. 25, 2011 by JessicaLott
I made this for my family over the weekend and they absolutely loved it! I did not change the recipe at all except for I left out the black beans because its just a personal preference. If you like Mexican food at all then you will definitely enjoy this.
Reviewed on Jul. 12, 2011 by joniotto
I made this exactly as written and our family loved it! It's just the right amount of spice and heat, and it goes together beautifully! Great recipe!
Reviewed on Jun. 13, 2011 by durfeefam
We enjoyed this recipe!! Will make it again!!!
Reviewed on Mar. 08, 2011 by slug9000
I liked this recipe. Very easy to assemble - took almost no time to put it together. It did taste a little "processed," I guess, maybe because of the canned enchilada sauce? In any event, it was easy to make and I will definitely make again. I used Morningstar Farms soy ground "beef" instead of the real thing - delicious!
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