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Mexican Lasagna
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Layered Mexican dish with corn tortillas, beef, chiles, beans, salsa, and cheese. Ideal for gatherings and potlucks.
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-oz can refried pinto beans (or you can make your own refried beans )
  • 2 medium onions, chopped (about 2 1/2 cups)
  • 1 red bell pepper, stem and seeds removed, chopped (about 1 cup)
  • 3 garlic cloves, peeled and minced
  • 1 28-oz can crushed or diced tomatoes, preferably "Fire Roasted"
  • 1 7-oz can diced green Anaheim chiles
  • 1/2 teaspoon dried oregano
  • 12 (6-inch) corn tortillas (choose sturdy tortillas mad with yellow corn)
  • 2 cups coarsely grated Monterey Jack cheese (about 8 oz)
  • 2 cups coarsely grated mild cheddar cheese (about 8 oz)
  • To serve:
  • Sour cream
  • Avocado
  • Cilantro
  • Iceberg lettuce
Instructions:
  • In a large sauté pan or cast iron frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add the ground beef, breaking it up, and season with salt, chile powder, cayenne, cumin, and coriander. Increase heat to high, add another 2 tablespoons of olive oil, and allow the meat to brown on one side without stirring unnecessarily. Once browned, stir to brown the other side. Remove from heat when fully cooked and transfer the meat to a bowl using a slotted spoon. Set aside.
  • In the same pan used to cook the meat, heat another tablespoon of olive oil over medium heat. Sauté onions and bell peppers until onions have softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add diced tomatoes, green chiles, and oregano. Bring to a simmer and let it gently simmer for 15-20 minutes as you prepare the tortillas.
  • Fry the tortillas in sizzling hot 1/2 cup of olive oil for 5 seconds on each side in a 9-inch skillet until softened. Drain on paper towels.
  • Preheat your oven to 350°F. Grease a 9x13-inch glass or ceramic baking dish with a touch of oil.
  • Create the layers: In a baking dish, place 4 tortillas in a single layer, slightly overlapping. If you are short on time, drizzle the pan with olive oil, spread a bit of sauce, then add the tortillas. Evenly spread half of the bean mixture on top of the tortillas, followed by half of the meat mixture. Sprinkle one-third of the cheese, then spread half of the sauce. Repeat with another layer of tortillas, beans, meat, cheese, and sauce. Finish with the remaining tortillas and sprinkle the leftover cheese on top.
  • Place the casserole on the middle rack in a preheated 350°F oven for 35 minutes, until heated through and the cheese is fully melted and bubbling.
  • Allow the casserole to rest for 10 to 15 minutes. Top it with sour cream, avocado, cilantro, and iceberg lettuce tossed with vinegar and salt before serving.

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