Description
Looking for a crowd-pleasing dish that’s bursting with bold flavors? This Mexican lasagna is the perfect fusion of Mexican and Italian cuisines. With layers of seasoned meat, refried beans, spicy tomato sauce, and gooey melted cheese, all stacked between soft corn tortillas, this dish is as fun to make as it is to eat. Serve it with your favorite toppings for a meal that’s sure to impress family and friends alike!
Ingredients
- Extra virgin olive oil
- 1 1/4 pounds ground beef or ground turkey
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seeds
- 1/4 teaspoon cayenne
- 1 (14-ounce) can refried pinto beans
- 2 medium onions, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed or diced fire-roasted tomatoes
- 1 (7-ounce) can diced green Anaheim chiles
- 1/2 teaspoon dried oregano
- 12 (6-inch) corn tortillas
- 2 cups grated Monterey Jack cheese
- 2 cups grated mild cheddar cheese
To Serve:
-
- Sour cream
- Avocado
- Cilantro
- Iceberg lettuce
Instructions
- Brown the Ground Meat
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the ground beef or turkey, breaking it up with a spoon as it cooks. Sprinkle with salt, chili powder, cumin, coriander, and cayenne.
- Cook until the meat is browned and cooked through. Remove from the skillet using a slotted spoon and set aside.
- Prepare the Sauce
- In the same skillet, add 1 tablespoon olive oil and sauté the onions and red bell pepper over medium heat for about 5 minutes, or until softened.
- Add the minced garlic and cook for another minute.
- Stir in the crushed tomatoes, green chiles, and oregano. Bring to a simmer and cook gently for 15–20 minutes while preparing the tortillas.
- Soften the Tortillas
- Heat 1/2 cup olive oil in a 9-inch skillet over medium-high heat.
- Fry each tortilla for about 5 seconds on each side, just until softened. Place the tortillas on a paper towel-lined plate to drain any excess oil.
- Assemble the Lasagna
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Arrange 4 tortillas in the bottom of the dish, slightly overlapping.
- Spread half of the refried beans over the tortillas, followed by half of the cooked meat. Sprinkle with one-third of the cheese, then spread half of the sauce over the top.
- Repeat the layers with 4 more tortillas, the remaining beans, meat, and another third of the cheese.
- Finish with the last 4 tortillas, the remaining sauce, and the last third of the cheese.
- Bake the Lasagna
- Place the casserole in the preheated oven and bake for 35 minutes, or until the cheese is melted and bubbly.
- Cool and Serve
- Let the lasagna cool for 10–15 minutes before slicing.
- Serve with sour cream, chopped avocado, cilantro, and shredded iceberg lettuce for a fresh and flavorful topping.
Notes
- Tortilla Tips: Use sturdy yellow corn tortillas to prevent the lasagna from becoming soggy.
- Make It Spicy: Add diced jalapeños to the sauce or sprinkle red pepper flakes between layers.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Reheating: Reheat in a 350°F oven for about 15 minutes or in the microwave until heated through.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American