Craving something hearty and flavorful? This Easy Mexican Lasagna with Tortillas is your go-to recipe for a quick and satisfying meal.
Layered with seasoned meat, gooey cheese, and soft tortillas, it’s a delightful twist on traditional lasagna. Whether you’re feeding a crowd or just looking for comfort food, this dish will have everyone asking for seconds.
Get ready to enjoy a fiesta of flavors in every bite!
Steps
- Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add ground meat, breaking it apart as you cook, and season with salt, chili powder, cumin, coriander, and cayenne. Let the meat brown on one side before stirring to brown the other side. Once browned and cooked, remove the meat from the pan and set aside.
- In the same pan, add another tablespoon of olive oil and cook the chopped onions and bell peppers over medium heat until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute. Add crushed tomatoes, diced green chiles, and oregano, then bring to a simmer and cook for 15-20 minutes.
- In a separate skillet, heat 1/2 cup of olive oil on medium-high until sizzling. Fry each corn tortilla for about 5 seconds per side to soften them, ensuring they don’t become crispy. Remove and drain any excess oil using paper towels.
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil.
- Begin assembling the casserole by placing 4 tortillas at the bottom of the dish, overlapping slightly. Spread half of the refried beans over the tortillas, followed by half of the cooked meat. Sprinkle a third of the cheese over the meat and cover with half of the tomato sauce mixture. Repeat the layers with the remaining tortillas, beans, meat, cheese, and sauce, finishing with a layer of tortillas topped with the remaining cheese.
- Bake the casserole on the middle rack of the oven for 35 minutes, until the cheese is melted and bubbling.
- Allow the casserole to cool for 10 to 15 minutes before serving. Serve with side toppings like sour cream, chopped avocado, cilantro, and thinly sliced lettuce dressed with vinegar and salt.
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 (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-ounce) can crushed or diced tomatoes, preferably fire roasted
- 1 (7-ounce) can diced green Anaheim chiles
- 1/2 teaspoon dried oregano
- 12 (6-inch) corn tortillas, preferably sturdy yellow corn
- 2 cups coarsely grated Monterey Jack cheese (about 8 ounces)
- 2 cups coarsely grated mild cheddar cheese (about 8 ounces)
- Sour cream
- Avocado
- Cilantro
- Iceberg lettuce
Nutritional Values
Calories: 5376 | Fat: 344g | Saturated Fat: 136g | Cholesterol: 928mg | Sodium: 9024mg | Carbohydrates: 272g | Dietary Fiber: 64g | Sugars: 40g | Protein: 312g | Vitamin C: 440mg | Calcium: 4344mg | Iron: 40mg | Potassium: 6976mg
FAQ
- What is Mexican Lasagna?
- Mexican Lasagna is a layered dish similar to Italian lasagna, but with a southwestern twist. It uses corn tortillas instead of lasagna noodles, salsa replaces the sauce, beans are used in place of béchamel, and mild cheddar and jack cheese substitute for ricotta and Parmesan.
- Can I prepare Mexican Lasagna in advance?
- Yes, this dish is ideal for preparing ahead of time. You can assemble it and refrigerate it to bake later or bake it initially, then cool and reheat it in the oven when needed.
- How should I store and freeze Mexican Lasagna?
- Mexican Lasagna keeps well in the refrigerator for about five days and also freezes effectively. Wrap the cooled casserole or individual portions in plastic and foil, then freeze for up to three months. If freezing the entire dish, line the pan with foil or parchment paper before baking, freeze solid, and then remove it from the pan to save space.
- What type of tortillas are best for Mexican Lasagna?
- Sturdy yellow corn tortillas are recommended as they have more flavor and hold up better in the dish. They do require softening in oil before layering. Alternatively, tender white corn tortillas can be used without needing to soften them first.
- What can I serve with Mexican Lasagna?
- This dish pairs well with sour cream, guacamole, chopped avocado, cilantro, and thinly sliced iceberg lettuce seasoned with vinegar and salt.
Tips
- Use Sturdy Yellow Corn Tortillas: Opt for yellow corn tortillas as they have a stronger flavor and hold up better in the casserole. Remember to soften them by briefly frying in oil to prevent them from becoming too crispy.
- Prepare in Advance: Assemble the Mexican lasagna ahead of time and refrigerate it. This allows the flavors to meld together, and you can simply bake it when you’re ready to serve.
- Consider Freezing for Later: This dish freezes well. If you plan to freeze it, wrap the cooled casserole or individual portions in plastic and foil. For freezing the entire dish, line your pan with foil before assembling, then lift out and freeze separately to save your dish for other uses.
- Let it Rest Before Serving: Allow the casserole to stand for 10 to 15 minutes after baking. This resting time helps the layers set, making it easier to serve neat portions.
Equipment
- Large sauté pan or cast iron frying pan
- 9-inch skillet
- 9×13-inch glass or ceramic baking dish
- Metal spatula or tongs
