mexican lasagna

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mexlasagnaslice2

mexlasagna

Yum! Are you ready for this? It’s so good, and good for you too! I love all different kinds of lasagna… (all rolled up, decadent Italian with bechamel, Will’s vegetarian version…) and this hits the spot when you’re craving cheesy, Mexican food.

Feel free to use your favorite kind of tortillas for this recipe. Flour, whole wheat, yellow corn, white corn, or my favorite, Trader Joe’s Corn-Wheat with whole grain!

~ preheat oven to 425 degrees F. ~

serves 8 to 10 people

1 lb. extra lean ground beef or bison

3 Tablespoons olive oil

1 small onion, finely chopped

2 Tablespoons chili powder

1 Tablespoon onion powder

2 teaspoons smoked paprika

2 teaspoons cumin

1 teaspoon garlic powder

1 teaspoon Mrs. Dash (original)

1 teaspoon freshly ground black pepper

1/4 teaspoon chipotle powder or cayenne

1/4 teaspoon cinnamon

28 oz. can whole tomatoes in juice (I used no salt added)

15 oz. can reduced sodium black beans, drained and rinsed

4 oz. diced green chile (drained)

18 small, taco-size tortillas (your choice of type)

14 oz. shredded pepper jack cheese

1/3 cup sliced black olives (drained well)

chopped, fresh cilantro

chopped green onion

sour cream or plain greek yogurt

hot sauce

avocado chunks (optional)

In a large skillet or Dutch oven, brown beef, onion and all spices in the 3 Tablespoons of olive oil for 7 minutes. Drain the tomatoes and reserve the juice. Break up tomatoes and add them, along with the black beans and green chilies, to the beef mixture in the pot. Stir to combine. Remove from heat.

Pour 1/3 of the tomato juice in the bottom of an oiled, 9 x 13 glass baking dish. Lay 6 tortillas in the bottom. Spoon 1/3 of the beef/tomato mixture over the tortillas, followed by 1/3 of the shredded cheese. Repeat (sauce, tortillas, beef mixture cheese…) two more times, ending with cheese on the top. Sprinkle the olives over everything.

Bake for 20-25 minutes or just until the lasagna is hot all the way through and the cheese is melty and bubbling. Cut into squares, plate and garnish with any or all of the remaining ingredients listed above.

Enjoy!

~Melissa

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  3 comments for “mexican lasagna

  1. Ruth Cobb
    October 16, 2014 at 3:57 pm

    This looks so good. McCormick had a package of seasonings (6 to a packet), for various flavors for recipes with them printed on the back. McCormick’s Inspiration). I can’t find them now in our area, Central West Virginia). We really lilke the Mexican Lasagna and the Spanish, plus the honey soy salmon, etc. This will fit the bill for a Mexican Lasagna. Such an interesting variety of flavors and of course you can add what toppings you like.

  2. Linda
    October 17, 2014 at 3:08 am

    What, no Rotel, tomatoes and green chiles?

  3. Linda
    October 18, 2014 at 2:49 am

    You have so many great recipes, glad to have this one. Don’t bother to my reply “what, no Rotel” comment, it was meant as a joke, albiet a bad one. I’m looking forwrd to trying this, and yes, I will add Rotel, tomatoes and green chiles. You are a great spring board! Wish we could cook together!!!

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