Mexican Lasagna
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr
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Total Time
1 hr 25 mins
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Servings
8
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Calories
499 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Lasagna
Description
Mexican Lasagna brings together a seasoned ground beef and bean mixture with corn, diced tomatoes, and green chilies, carefully layered with flour tortillas, cheddar cheese, and enchilada sauce. The process involves cooking the meat with onions and garlic, and then assembling these components in a baking dish in layers before baking. This preparation results in a casserole featuring softened tortillas infused with savory sauce, combined with the richness of melted cheddar and the hearty filling that combines protein and vegetables.
The texture balances the creamy refried beans with the slightly firm tortillas and the melted cheese that ties it all together. The enchilada sauce adds moisture and seasoning, creating a cohesive flavor profile throughout the layers. The assembly allows each bite to include a mix of the seasoned meat, beans, and cheese alongside the soft tortillas.
This dish can be served as a main course for a family meal or casual dinner. Adding toppings such as pico de gallo, sour cream, or guacamole provides contrasting freshness and creaminess that can brighten the rich layers. It holds well as leftovers, making it suitable for meal prep or making in advance.
For advancing preparation, the dish can be assembled and refrigerated covered with foil for up to a day before baking, with additional bake time added when cooking from cold. Allowing the baked lasagna to rest before slicing helps maintain its structure and prevents it from falling apart when served.
Ingredients
- 2 teaspoons olive oil
- 1 pound ground beef I use 90% lean
- 1/2 cup onion finely diced
- 1 teaspoon garlic minced
- 1 packet taco seasoning
- 4 ounce can green chilies drained, diced
- 14 ounce can diced tomatoes drained
- 1/2 cup corn kernels fresh, thawed from frozen, or canned
- 16 ounce can refried beans
- 10 ounce can Red Enchilada Sauce divided use
- 12 flour tortillas 8 inch size
- 3 cups cheddar cheese divided use, shredded
- 2 tablespoons cilantro chopped
- cooking spray
- Pico de Gallo optional, toppings
- sour cream
- guacamole
Instructions
- Preheat the oven to 375 degrees F. Coat a 9"x13" baking dish with cooking spray.
- Heat the olive oil in a large pan over medium high heat. Add the beef and cook, breaking up the meat with a spatula, for 4-5 minutes.
- Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
- Stir in the taco seasoning until the meat and onions are thoroughly coated.
- Add the green chilies, diced tomatoes and corn to the pan, then stir to mix everything together.
- Add the can of refried beans. Stir until the mixture is thoroughly combined.
- Spread a thin layer of enchilada sauce over the bottom of the baking dish.
- Cut the tortillas in half, and layer 6 tortilla halved to fit in the dish. Spread 1/3 of the enchilada sauce over the tortillas, then sprinkle with 1/2 cup of cheese. Spread 1/3 of the bean and meat mixture over the cheese.
- Repeat the layers, ending with layers of tortillas, enchilada sauce, and the remaining cheese.
- Cover and bake for 20 minutes, then uncover and bake for an additional 20 minutes or until cheese is melted and browned.
- Sprinkle with cilantro. Add any desired toppings, then cut into squares and serve.
Notes
- You can assemble this casserole ahead and refrigerate it for up to one day before baking; add 15 extra minutes to baking time when cooking from cold.
- Let the baked lasagna rest for 5 to 7 minutes before slicing to help the layered components hold together better.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 41g | 14% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 81mg | 27% |
| Sodium | 1621mg | 68% |
| Potassium | 441mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1193IU | 24% |
| Vitamin C | 10mg | 11% |
| Calcium | 401mg | 40% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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