Mexican Lasagna
User Reviews
5
4 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
668 kcal
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Course
Others
Mexican Lasagna
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 3 Tbsp extra virgin olive oil divided
- 1 ½ pounds ground beef
- 1 Tbsp chili powder
- 1 Tbsp cumin ground
- 1 Tbsp cilantro leaves dried
- 1 tsp salt sea salt
- ¼ tsp cayenne pepper more if desired
- 1 yellow onion diced, large
- 1 red bell pepper stem and seeds removed, diced
- 3 garlic peeled and minced, cloves
- 1 tsp oregano dried
- 1 diced tomatoes fire roasted, 28-ounce can
- 12 corn tortilla 6-inch
- 1 red kidney beans 14-ounce can
- 2 cups Monterey jack cheese grated
- 2 cups cheddar cheese mild, grated
- 1 jalapeno pepper seeded and sliced thinly, large
- 1 avocado diced, for serving
Instructions
- All ingredients ready? Let's begin!
- In a large skillet over medium-high heat, add 1-1/2 tablespoons of oil. Once the oil is warm, add the ground beef and break it up with a spoon. Add the chili powder, cumin, cilantro, salt, and cayenne on top of the beef. Once the beef starts to brown, stir in the spices. Continue to cook until the beef is browned, approximately 5 minutes.
- Using a slotted spoon, transfer the cooked beef to a bowl and set it aside. Wipe out the pan with a paper towel.
- Return the pan to the heat. Add another 1-1/2 tablespoons of oil to the pan. Add the onions and bell pepper. Cook until the onions have softened, approximately 3 minutes. Stir in the garlic and oregano and cook for another minute until the garlic is fragrant.
- Stir the tomatoes into the onions, peppers, and garlic. Reduce the heat to low and simmer the sauce for about 18 minutes until the liquid has mostly evaporated.
- Drain and rinse the beans. Place them on a plate and mash them slightly with a potato masher just to break the skins.
- Preheat the oven to 350°F. Lightly oil a 9x13-inch glass or ceramic baking dish.
- Place a couple of tablespoons of the tomato sauce on the bottom of the dish and spread it out. Slice the tortillas in half. Place a layer of 4 tortillas (8 halves) in the bottom of the dish with the cut edges facing the perimeter of the rectangular dish.
- Place 1/2 of the beans over the tortillas. Add 1/2 of the beef over the bean layer. Place 1/3 of the cheese over the beef. Spoon 1/2 of the tomato sauce evenly over the cheese. Repeat with another layer of tortillas, beans, beef, cheese, and sauce.
- Top the lasagna with the remaining 4 tortillas and then the last 1/3 of the cheese. Sprinkle the jalapeno slices over the cheese.
- Bake the lasagna for 35 minutes until the cheese has melted and is bubbling hot. Transfer the lasagna dish to your stovetop and allow it to cool and set for 10 to 15 minutes.
- Top the lasagna with diced avocado and slice it into squares. Enjoy while it is still warm.
Nutrition Information
Show Details
Calories
668kcal
(33%)
Carbohydrates
38g
(13%)
Protein
38g
(76%)
Fat
42g
(65%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
17g
(85%)
Trans Fat
1g
(50%)
Cholesterol
111mg
(37%)
Sodium
745mg
(31%)
Potassium
1028mg
(22%)
Fiber
10g
(40%)
Sugar
5g
(10%)
Vitamin A
2200IU
(44%)
Vitamin C
41mg
(46%)
Calcium
503mg
(50%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 668 kcal
% Daily Value*
| Calories | 668kcal | 33% |
| Carbohydrates | 38g | 13% |
| Protein | 38g | 76% |
| Fat | 42g | 65% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 745mg | 31% |
| Potassium | 1028mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 2200IU | 44% |
| Vitamin C | 41mg | 46% |
| Calcium | 503mg | 50% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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