In the Kitchen: Mexican Lasagna

I was going to share an easy and delicious recipe for banana pineapple cake with you today, but after a slight banana mishap, I am now sharing an easy and delicious recipe for Mexican Lasagna instead! Mostly basic ingredients, one skillet, a baking dish and 30 min in the oven makes you a hearty pan of stick to your guts goodness that is sure to please. You can easily customize this recipe to suit your tastes by adding or changing ingredients and any leftovers reheat well in the oven or microwave. You will find a printable recipe card at the end of this post.

Prep time: 20 min | Cook time: 30 min | Serves 6-8

What you’ll need:
1 lb. ground beef or turkey (I use turkey)
2 cans (8 oz) tomato sauce
1 can black beans, drained and rinsed
1 can whole kernel corn, half drained
1 small can chopped green chilies or jalapenos
2 Tbsp chili powder
2 Tbsp minced onion
1 tsp ground cumin
1 tsp garlic salt
1/2 tsp oregano leaves
6 small flour tortillas (soft taco size)
2 cups shredded cheddar cheese

Preheat oven to 350°. Brown the meat in a deep skillet, add the tomato sauce, beans, corn and chilies. Stir in the five seasonings. Bring to a boil and reduce heat. Simmer uncovered for 15 minutes.
In a 2 quart baking dish, coated with cooking spray, line the bottom with three tortillas. I place one whole tortilla in the middle then I tear about 1/3 off the other two, place the larger pieces on either end, tear the small strip in two again and fill the gaps. 
Top with half of the meat mixture.
Next top with half of the shredded cheese and repeat with another layer or tortillas, the remaining meat mixture and the remaining cheese.
Bake at 350° for about 30 minutes until mixture begins to bubble and the cheese melts. Let stand for about 10-15 minutes before serving to allow the center to cool and set. 
Though I’ve never made this recipe with chicken, I imagine it would be equally as delicious. You can also leave the meat out completely for a vegetarian dish. I serve it with my Fiesta Breadsticks and occasionally a side of spanish rice though it’s hearty enough to stand alone. It’s also good with a dollop of sour cream on top. Enjoy!

> Click here for a printable recipe card.

6 thoughts on “In the Kitchen: Mexican Lasagna

  1. Mrs.Kwitty says:

    Oh, we make something very similar to this…only no beans. When we serve it, we have dishes of fresh chopped salad greens and tomatoes and olives to plop on top with a dab of sour cream! Mmmmmm!
    Smiles, Karen


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