Saturday, August 26, 2017

Mexican Lasagna (With Video)

http://www.theslowroasteditalian.com/2012/09/simple-mexican-lasagna.html

Mexican Lasagna is made with layer upon layer of spectacular south-of-the-border flavors.  A drool worthy dish with just enough heat to wake up your taste buds, you will surely beat the picky palates in your house with this fabulous casserole that takes 15 minutes of prep and 15 minutes to bake.  A favorite of adults and kids alike, it is sure to be a member of the clean plate club at your house too!

Make sure you print the recipe, you are going to want to hold onto this one!  It is amazing, easy to make, and it freezes extraordinarily well! Either wrap individual portions in plastic wrap and then place in a freezer bag, or divide recipe between 2 smaller casserole dishes and freeze one (freeze it uncooked, then just defrost, cook and enjoy!).

I live with the pickiest of picky eaters: my meat and potatoes husband, and my picky 7 year old who never likes the same thing 2 days in a row. While we rarely eat the same meals during the day, dinner is our time for the family to gather together, break bread and catch up on the day’s events. Dinner is the meal that brings us together.

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Speaking of simple dinners, of course our new cookbook {The Simple Kitchen - available to order now}is packed with dinner recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too. 8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

Chad and I actually just received our first copy of the book and it has to be the most surreal moment of our careers. We are so excited to share our recipes with you!!! We will be having a fabulous pre-order bonus in the coming months (with 8 bonus recipes) and no matter when you have preordered it you will get in on the incredible bonus. So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order.

When I am looking for a place where all our palates can meet, I often turn to Mexican or southwestern dishes, because we just love the fabulous flavors from Mexico. The result? This non-traditional lasagna with south-of-the-border flair.

Meat and beans makes this a very hearty meal, and the lasagna has layer upon layer of scrumptious Mexican flavors with a little kick of heat to wake up your taste buds. With only 15 minutes of prep time and 30 minutes from prep to plate, you will find yourself making this dish over and over!

Enjoy!

With love from our simple kitchen to yours. 

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http://www.theslowroasteditalian.com/2012/02/4-layer-pizza-dip.html

Fabulous 4 Layer Pizza Dip, perfect for any party, happy hour or an anytime snack! This dip is out of this world delicious!!!

http://www.parade.com/26564/donnaelick/cheesy-chicken-pierogi-bake/


Cheesy Bacon Chicken Pierogi Bake made with a creamy bacon cheese sauce in just 30 minutes!  BACON.CHEESE.POTATOES!  It's calling your name.

http://www.theslowroasteditalian.com/2011/09/7-layer-mexican-bean-dip.html

Delicious 7 Layer Mexican Bean Dip - featuring, rice, beans, salsa verde, spicy chicken, enchilada sauce and cheese cheese cheese!!!

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Watch the video to see how easy Mexican Lasagna is to make!!!

Mexican Lasagna 
SERVES 12  |  ACTIVE TIME 15 Min  |  TOTAL TIME 30 Min

1 pound lean ground beef
1 tablespoon olive oil
1/2 small yellow onion, grated or finely chopped
2 teaspoon smoked paprika
1 teaspoon cumin
1 tablespoon New Mexico chili powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 (14.5 oz) can fire roasted diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups frozen sweet corn
1 (4 oz) can fire roasted diced green chiles
1 (10 oz) can enchilada sauce
12 8” large flour tortillas
12 ounces Mexican cheese blend (or 8 ounces Pepperjack and 4 ounces Colby Jack cheese)
6 oz can sliced olives, drained
2 scallions, finely chopped
2 tablespoons chopped cilantro

Preheat oven to 425°F.

Drizzle olive oil into a large skillet, over medium high heat. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan.

Smooth about 1/3 of the enchilada sauce over the bottom of a 9x13 baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).

Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth about 1/3 of the enchilada sauce over the tortillas. Sprinkle 1/2 of the cheese on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.

Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.




Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.


Originally posted 9/4/12

27 comments:

  1. This sounds amazingly easy and delicious. What a beautiful casserole!

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  2. You know exactly how much my family loves a good Mexican Lasagna! With a scoop of sour cream on top, of course. Chad just doesn't know what he is missing. :P

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  3. With school back in, I really need to take advantage of freeze ahead meals like this.

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    Replies
    1. I wouldn't freeze it.. The enchilada's probably wouldn't turn out as well in the oven.

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    2. I think corn tortillas freeze quite well

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  4. wow, this is yummy and very well presented too!

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  5. I just found this on foodgawker. I'm so happy to have found your blog and am now your newest follower. When you get a chance come check out www.questfordelish.blogspot.com

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  6. i have done lasgna alot of ways- even rolls before- but never mexican! I must change that now

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  7. This looks amazing but my husband wouldn't eat it as he doesn't like anything Mexican... Maybe if I didn't say it was Mexican he would eat it. Thanks for sharing on Foodie Friends Friday and remember to come and vote on Sunday.
    http://marlys-thisandthat.blogspot.com

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  8. Can this Mexican Lasagna be made ahead of time and frozen?

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    Replies
    1. Absolutely. I have prepared it and then frozen it. The assembled but uncooked lasagne can be frozen for up to 3 months. Wrap dish tightly in double layer of plastic and a layer of aluminum foil. Thaw overnight in fridge and cook as above.

      Enjoy and let us know how it goes!

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  9. I would love nutritional values to be added to the recipes.

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  10. Can you suggest a NON GMO tortilla shell product to use with this recipe, please? Today's wheat GMO products produces an insulin spike and is NOT the wheat product of our ancestors that was so good for us. Thanks for your wonderful recipes.

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  11. Do you have a recommendation for a NON GMO tortilla product for this recipe? I try to steer clear of the "wheat products" of today as they are modified and now cause insulin spikes as the wheat of today is NOT the healthy grain of yesteryear. Thanks for the great recipes.

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    Replies
    1. Use corn tortillas instead of flour..ease solution if you are avoiding wheat...

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  12. I remember many yrs ago (30??) Weight Watchers had a Mexican lasagna recipe very similar. I loved it. Can't wait to try this one.

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  13. Has anyone tried adding layers of refried beans on it?

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  14. how do I find the actual recipe. I have searched all over

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  15. Family really liked this, great flavor. Only problem was bottom layer of tortillas stuck to the pan. Any suggestions to remedy this?

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    Replies
    1. I am so happy you all liked it Julie. If you put a nice coating of enchilada sauce on the bottom it should not stick. I hope that helps!

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    2. Put a heavy layer of of the red enchelada sauce before to trtillas

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  16. Can I substitute actual lasagna noodles for the tortillas. I'm not fond of cooked/baked tortillas.
    Thank you in advance, Win

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    Replies
    1. Absolutely. Enjoy and let us know how it goes, Win!

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  17. Can you use salsa sauce, instead of enchilada sauce?

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  18. Tried this recipe. I was delicious.


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  19. One of the great ingredients in the recipe is New Mexico chili powder. Most can't find it easily but for those that can it will add a wonderful demention to this dish. It is definitely rich and flavorful.

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