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Mexican Lasagna with Cactus
Mexican Lasagna with Cactus
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Mexican-inspired tortilla casserole with refried beans, cactus, and beef, perfect for feeding a crowd.
Ingredients:
  • 4 pounds ground beef
  • 2 envelopes taco seasoning mix
  • 1 (28 ounce) can enchilada sauce, divided
  • 4 (15 ounce) packages flour tortillas, cut in half - divided
  • 2 (16 ounce) cans fat-free refried beans
  • 2 (12 ounce) packages queso fresco (Mexican cheese), thinly sliced - divided
  • 2 (16 ounce) packages shredded reduced-fat Mexican cheese blend, divided
  • 1 (16 ounce) jar nopalitos (sliced cactus), drained - divided
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Generously coat a large disposable aluminum roasting pan with cooking spray.
  • In a large skillet over medium heat, cook ground beef until browned, breaking it into crumbles, for 10 to 12 minutes. Drain excess grease, then mix in taco seasoning and half of the enchilada sauce. Save the rest of the enchilada sauce for later. Bring the beef mixture to a boil, then lower the heat and simmer until thickened, about 5 minutes. Remove meat from heat and set aside.
  • Start by placing one package of tortillas in the prepared aluminum roasting pan, followed by spreading an even layer of refried beans on top. Then add another package of halved tortillas, and layer slices of queso fresco on them. Sprinkle reduced-fat Mexican cheese blend over the queso fresco, and finish by arranging half of the sliced nopalitos in a criss-cross pattern over the shredded cheese.
  • Cover the nopalito layer with another package of tortillas, then spread the beef mixture on top. Add the last package of tortillas. Pour the remaining enchilada sauce and sprinkle the remaining cheese blend on top. Finish by arranging the remaining nopalito slices in a criss-cross pattern over the cheese.
  • Cook the casserole in the preheated oven until it bubbles and the cheese topping melts and turns golden brown, for about 25 to 30 minutes. Cut into squares before serving.

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