Mexican Lasagna

This Mexican lasagna is layers of flour tortillas, cheese, beans and ground beef, all baked together until golden brown. The ultimate Mexican casserole that's sure to get rave reviews from the whole family!

Course Main

Cuisine Mexican

Prep Time 2

Cook Time 1

Total Time 1 20

Servings

Calories 499kcal

Author Sara Welch

Ingredients

2 teaspoons olive oil
1 pound ground beef I use 90% lean
1/2 cup onion finely diced
1 teaspoon minced garlic
1 packet taco seasoning
4 ounce can diced green chilies drained
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 shredded cheddar cheese divided use
2 tablespoons chopped cilantro
cooking spray
toppings such as pico de gallo, sour cream and guacamole optional

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

To make this casserole in advance, assemble all the layers, then cover the dish with foil and refrigerate it for up to one day. When it’s time to eat, follow the baking instructions in the recipe, but add 15 minutes more to the bake time to compensate for starting with a cold dish.
Let the baked lasagna rest for at least 5-7 minutes before you try to slice it. This will help the layers hold together.

Nutrition