MEXICAN LASAGNA

Tortillas are like the holy grail. You can make everything and anything you want with a tortilla.

So we made MEXICAN LASAGNA with them and we think you should too!

Mexican Lasagna is literally all that and more… layers of meat, cheese, tortillas AND beans!

YUM YUM YUM!

We first saw Madi Nelson post about this and how it was a super easy meal the whole fam loves. She was totally right!

The layer of beef is spiced with taco seasoning and flavored with the addition of salsa.
It keeps the ground beef in this lasagna saucy. A chunky salsa works best with all the other veggies in there, think onions and peppers, that just add to the whole dish.

Between tortillas the saucy tomato salsa ground beef is layered with pinto beans. The perfect bean for this, not too mushy or flavorful but with the best taste to compliment taco seasoning!

Use your favorite bean here, any bean will work but we really enjoyed the texture of the pinto beans and AU’s fave burrito bean is pinto as well.

Can we just talk about the cheese!?!?

We love the four type Mexican shredded cheese. Not the “taco” shredded cheese, it’s labeled “mexican”. It’s slightly flavored with seasoning but the blend of cheeses is our favorite for this recipe and for all our tortilla recipes we make weekly :) It’s made up of monterey jack, cheddar, asadero and quesadilla cheeses and melts wonderfully. If you’re making quesadillas, this is your cheese.

There is no shortage of cheese here, between each layer and then on top for an extra crunch.
We looooooooooooove cheese! (see above).

Although this Mexican Lasagna recipe is very simple and has a short list of ingredients, we’re all about the toppings.

Fresh sliced avocado paired with sour cream (greek yogurt! in our case) and with a big squeeze of fresh lime juice really sets this recipe apart. It gives it a nice bite and citrusy punch with the creaminess of the avocado.

A GUACAMOLE would also be phenom here.

This recipe makes enough for 6-8 people so it’s perfect for leftovers too!
We have been all about leftover recipes these past few months.

Not saying we would choose leftovers first over a fresh meal (where those people at?!) BUT cooking a new meal every night like we used to is just not in the cards.

MEXICAN LASAGNA

Print Recipe

Course Main Course

Servings 6

Ingredients

• 1 LB GROUND BEEF
• 15-16 OZ SALSA MEDIUM
• 1 PACKET TACO SEASONING 2 HEAPED TABLESPOONS
• 16 OZ PINTO BEANS CANNED- DRAINED & RINSED
• 16 OZ SHREDDED MEXICAN CHEESE
• 6 FLOUR TORTILLAS 6"
• AVO, LIME, SOUR CREAM FOR SERVING

Instructions

• Preheat the oven to 400 F. Spray a 9x12" dish with cooking spray. Set aside.
• Brown the ground beef in a medium pan over medium heat. Once brown, drain excess fat. Sprinkle taco seasoning over meat after just browned. Add in the salsa and stir.
• Turn heat to low and let simmer for 10 minutes, stir every once in a while.
• Start the layering with 1/2 cup of ground beef mixture on the bottom of the baking dish. Spread out evenly. Top with 2 tortillas.
• Taking another 1/2 cup of ground beef mixture, layer on top of the tortillas and spread out evenly. Top with 1/2 of the pinto beans, 3/4 cup cheese and then 2 tortillas.
• Repeat the same thing- the rest of the ground beef, the rest of the pinto beans, 3/4 cup of cheese and then the last 2 tortillas. Top with the rest of the cheese!
• Cover the dish with tinfoil and bake for 30 minutes. Take off the foil and place the dish uncovered in the oven for 5 minutes with it turned off.
• Slice into 6-8 pieces. Top with sour cream, avocado, and fresh squeezed lime juice. For added spice drizzle with hot sauce!

Notes

AUTHOR: MADI NESLON

Don’t forget your hot sauce on top!

If you’re into tortillas like we are, check out these QUICK SHRIMP TACOS or these BREAKFAST CHORIZO CHIMICHANGAS and these CHICKEN ENCHILADAS from scratch!

Much love,