Mexican Lasagna Casserole
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5.0
33 reviews
Excellent
Mexican Lasagna Casserole
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Mexican Lasagna combines traditional lasagna noodles with hearty layers of seasoned ground meat, shredded cheese, corn, and beans!
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Ingredients
- 1 lb ground pork
- 1 lb lean ground beef (See Note 1)
- 1 cup beef stock
- 4 cups salsa (See Note 2)
- 6 oz tomato paste
- 1 tsp ground cumin
- 1 tsp chili seasoning
- 1 tsp garlic powder
- 1 tsp Mexican oregano or original oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 pound lasagna noodles
- 30 oz refried beans (Two 15 oz cans)
- 15 oz corn canned or thawed from frozen
- 2 cups shredded cheddar cheese
- 1 lb pepper jack cheese (deli slices)
Garnish (either)
- 1/2 cup cotija cheese
- 1/2 cup queso fresco
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Instructions
Meat Sauce
- In a large pot over medium heat, add ground pork and beef. Break up the meat with a spoon and cook until meat is well browned, Stir in beef broth, scraping up any browned bits on bottom of pan. Add the salsa, tomato paste, spices, salt and pepper. Stir to mix thoroughly and lower heat to simmer. Cook for 1 hour adding more beef broth if it gets too thick.
Noodles
- Meanwhile, place lasagna noodles into the bottom of your baking pan. Pour hot water over the noodles, making sure the lasagna noodles are completely covered with water. Let soak for 30 minutes, then drain and discard water.
Assembly
- Preheat oven to 375°F. Lightly grease a deep 9x13" baking pan.
- Layer 1: Spread 1 1/2 cups of meat sauce in the bottom of the prepared pan. Place 4-6 noodles on top (enough to cover meat sauce). Spread with half of the refried beans. Top with half of corn.
- Layer 2: Spoon 1 1/2 cups meat sauce over corn. Place 4-6 noodles on top (enough to cover meat sauce), then sprinkle with half cheddar and pepper jack cheese.
- Repeat Layer 1 and 2. To finish, place a final layer of lasagna noodles, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining cheese.
- Cover loosely with aluminum foil and bake in preheated oven for 25 minutes. Remove foil, and bake additional 20 minutes for cheese to brown.
- Remove from oven, allow to rest 5 minutes and crumble queso fresco or cotija cheese and chopped cilantro on top (optional). Serve hot.
Notes
- I use 80/20 ground beef, but you can go leaner if you prefer.
- I use Pace Picante Salsa (Medium)
Nutrition Information
Show Details
Calories
778kcal
(39%)
Carbohydrates
64g
(21%)
Protein
49g
(98%)
Fat
36g
(55%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
132mg
(44%)
Sodium
2163mg
(90%)
Potassium
1075mg
(31%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Vitamin A
1657IU
(33%)
Vitamin C
8mg
(9%)
Calcium
634mg
(63%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 778 kcal
% Daily Value*
| Calories | 778kcal | 39% |
| Carbohydrates | 64g | 21% |
| Protein | 49g | 98% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 2163mg | 90% |
| Potassium | 1075mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 1657IU | 33% |
| Vitamin C | 8mg | 9% |
| Calcium | 634mg | 63% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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