Taste of Home
Favorite Mexican Lasagna
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
YIELD: 12 servings.
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
Ingredients
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1-1/4 pounds ground beef
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1 medium onion, chopped
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4 garlic cloves, minced
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2 cups salsa
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1 can (16 ounces) refried beans
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1 can (15 ounces) black beans, rinsed and drained
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1 can (10 ounces) enchilada sauce
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1 can (4 ounces) chopped green chiles
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1 envelope taco seasoning
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1/4 teaspoon pepper
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6 flour tortillas (10 inches)
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3 cups shredded Mexican cheese blend, divided
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2 cups crushed tortilla chips
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Optional: Sliced ripe olives, guacamole, chopped tomatoes and sour cream
Directions
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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, chiles, taco seasoning and pepper; heat through.
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2.
Spread 1 cup meat mixture in a greased 13x9-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.
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3.
Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
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4.
Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Serve with toppings as desired.
Nutrition Facts
1 piece: 448 calories, 19g fat (9g saturated fat), 57mg cholesterol, 1240mg sodium, 43g carbohydrate (3g sugars, 8g fiber), 22g protein.
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