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Mexican Lasagna Recipe

This is one dish that is hearty enough to fill them up but tasty enough to keep them coming back for more! Flour torillas are an interesting switch from lasagna noodles.—Roma Rogers, Oshkosh, Nebraska

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72 Servings
Prep: 40 min. Bake: 45 min.

Ingredients

18 pounds ground beef
3 cups chopped onion
18 envelopes taco seasoning
6 cans (15 ounces each) tomato sauce
6 cans (14-1/2 ounces each) diced tomatoes, undrained
32 to 40 flour tortillas (10 inches), cut into 2-inch strips
4-1/2 pounds shredded cheddar cheese, divided

Directions

In several Dutch ovens over medium heat, cook beef and onion until meat is no longer pink; drain. Add the taco seasoning, tomato sauce and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Spoon about 2 cups each into six 13-in. x 9-in. baking dishes. Top with a single layer of tortilla strips. Sprinkle with 1 cup cheese. Repeat layers two more times. Divide the remaining meat sauce among pans (each pan will have about 7 cups of sauce). Top with remaining tortillas.
Cover and bake at 350° for 40 minutes or until bubbly. Uncover; sprinkle with remaining cheese. Return to the oven for 5-10 minutes or until the cheese is melted. Yield: 72 servings.

Nutrition Facts: 1 serving (1 piece) equals 420 calories, 21 g fat (11 g saturated fat), 85 mg cholesterol, 1,262 mg sodium, 23 g carbohydrate, 3 g fiber, 30 g protein.

Mexican Lasagna published in Taste of Home August/September 1995, p54

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Reviews for Mexican Lasagna (1)

Mexican Lasagna

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Reviewed on Aug. 17, 2009 by NinaH

I made this for a group of boy scouts and their leaders, it went over very well. It was very filling and the enjoyed it a great deal, thanks for sharing this one!

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Mexican Lasagna Recipe

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Ingredients