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Favorite Mexican Lasagna Recipe
Favorite Mexican Lasagna Recipe photo by Taste of Home

Favorite Mexican Lasagna Recipe

Read Reviews (45)
4.63 45
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
MAKES: 12 servings

Ingredients

  • 1-1/4 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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

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.

Directions

  1. 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.
  2. 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.
  3. Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
  4. 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.
Originally published as Mexican Lasagna in Country Woman January/February 2007, p29

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.

Medium-Bodied Red Wine

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

Reviews for Favorite Mexican Lasagna(45)

AVERAGE RATING
   (41)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (8)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed May. 23, 2014

This was a bit heavy. I used whole wheat tortillas and Italian sausage. Next time I would use more cheese. Family said they liked it. We also made a loaf of French bread and a spinach salad.

MY REVIEW
Reviewed Mar. 24, 2014

This was fantastic! The whole family loved it. I did do a few things differently-I skipped the chilies (since my kids don't like them) and I added a touch of cumin. I also skipped the crushed chips and decided to top it w/ a layer of tortillas, enchilada sauce, and cheese. I will definitely make this again!

MY REVIEW
Reviewed Feb. 10, 2014

Great recipe. Made with corn tortillas and without the added calories of the crushed tortillas chips on top.

MY REVIEW
Reviewed Jan. 10, 2014

This was great! I followed the recipe exactly except I didn't have black beans. I did one layer of flour tortilia on the bottom, instead of just starting with the meat on the bottom layer.

MY REVIEW
Reviewed Jun. 27, 2013

I have tried many different mexican lasagne recipes, this one had everyone raving. Wonderful flavours. Guess it's a keeper.

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