Sunday, July 29, 2018

Mexican Lasagna (With Video)

Our Mexican Lasagna recipe 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!

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


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!).

Mexican Lasagna recipe

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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Mexican Lasagna

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!

Mexican Lasagna

Helpful Tips to make Mexican Lasagna :

  • 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!).
  • Try our simple homemade enchilada sauce. It is rich and delicious, perfectly smooth, spicy and delicious. In just 20 minutes you can kick the can and create your own red enchilada sauce. Great recipe to use tonight or freeze for a quick grab and go weeknight dinner whenever you want.  
  • Why New Mexico Chile Powder? It has a deep dark reddish brown color and features an earthy, sweet flavor and subtle, spicy heat. It is mildly hot and absolutely perfect in this sauce. It creates a truly authentic flavor! New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon.  if you are afraid the heat will be too much you can use half New Mexico Chili Powder and 1/2 regular chili powder. 

Mexican Lasagna

  • Pre-shredded cheeses have additives to help keep the cheese from sticking together, called anti-caking agents. They also change the way the cheese melts and will cause thickening of your recipes. Skip the pre-shredded cheese and grate your own. I store it in a zip-top bag in the fridge and it keeps for several weeks.
  • Using fire-roasted tomatoes in place of crushed or diced tomatoes gives recipes a depth of flavor that makes you think it cooked all day long.
  • You can use corn or flour tortillas.

What you will need to make Mexican Lasagna :

  • 10 inch Large Skillet - I have had this pan since 2006. It is my go-to large skillet. It heats evenly and quickly. The stainless steel cleans up beautifully with a little baking soda so they still look brand new.
  • 9x13 Baking Dish - I have my favorites and this set is one of them. The 9x13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.
  • New Mexico Chile Powder - This is one of my favorite spices. See the notes above.

Enjoy!

With love from our simple kitchen to yours. 

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

Yield: 12

Mexican Lasagna

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.
prep time: 15 minscook time: 15 minstotal time: 30 mins

Ingredients

  • 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 chile 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 (or our homemade enchilada sauce)
  • 12 8” large flour tortillas
  • 8 ounces Pepperjack cheese, shredded
  • 4 ounces Colby Jack cheese, shredded
  • 6 oz can sliced olives, drained
  • 2 scallions, finely chopped
  • 2 tablespoons chopped cilantro

Instructions

  1. Preheat oven to 425°F.
  2. 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.
  3. 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).
  4. 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 each of the cheeses 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.
  5. Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.
  6. Serve and enjoy!



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59 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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    3. If you baked it first then freeze it it will be delicious when you reheat it.

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    4. Yes you can freeze it and it will turn out I do all the time

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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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    1. Holli@TheSlowRoastedItalianOctober 16, 2017 at 2:56 PM

      We are so happy you enjoyed it!

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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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  20. I am going to make this today. I went to the grocery for the ingredients and couldn't find New Mexico chili powder, so I will have to use regular chili powder. How does New Mexico chili powder differ from regular chili powder?

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    Replies
    1. I hope this helps. This is from finecooking.com "New Mexico chile powder is made up purely of dried chiles (as opposed to standard “chili powder,” which is actually a mix of ground chiles with several spices like oregano, garlic powder, and cumin. It has a moderate heat level with earthy and fruity undertones."

      You could use ancho chile or california chile in its place. I sometimes will add a pinch of cayenne if I run out. Don't substitue 1 for 1, it may be too hot. Just a pinch at a time. Enjoy and let us know how it goes.

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    2. Amazon sell mexican chille, does make a difference,

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  21. Planning on making this tonight, do you cook your corn prior to adding it in? Or are you tossing it in uncooked? Would canned corn work? Thanks!

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  22. This taste so good and so simple to make. Going into our rotation for meal planning

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  23. Would it be awful to just use a taco seasoning packet to flavor the meat so I know my picky eaters would like the taste?

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  24. can you use lasagna noodles, in place of the tortillas. thet tend to get too soggy

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  25. I am so glad I found this. I used to make this and thought I had made this up back in the 1990's and well I did use thick salsa and lasagna noodles. Never thought to use tortillas instead. But it was great that way also. Will be trying it your way but I still love my thick salsa and lots of cilantro and cheese cheese cheese LOL!! Thanks for sharing also

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  26. Just made this,didn't think I'd like it cause I don't like the beans or black olives,but to my surprise it was excellent,made double the recipe, microwaved fresh corn on the cob, family coming by to eat it up!��thanks for a great recipe quick and simple!!

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  27. Made this tonight, simple and delicious!Didn't think I would like it but made double the recipe and glad I did!sent picture to family member and a few are on their way!!!lol thanks for this recipe I used fresh cooked corn on the cob YUMMY

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    1. Holli@TheSlowRoastedItalianMay 30, 2018 at 5:49 AM

      We are so happy to hear that!

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  28. This was very, hubby wants it again.

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    1. Holli@TheSlowRoastedItalianMay 30, 2018 at 5:48 AM

      We are so happy to hear that!

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  29. I'm a Taco-holic and would love to try this but I'm also diabetic. Do you think it would work with low carb tortillas? I'd also have to pare down the corn and black beans. Thanks

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    Replies
    1. Also try thomas' wraps.....low carb

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  30. Made this for Dinner tonight and it was a big hit!! My teenagers loved it and so did my husband and I. I am so glad i made the extra pan to put in the freezer bc we will definitely be wanting this yummy Mexican Lasagna again soon!!!
    Delicious!!!!!!!

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  31. I am so pissed! Where the hell is the video????? I've looked, scanned every inch of this page and canNOT find it!!!!

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    1. Holli@TheSlowRoastedItalianJune 5, 2018 at 6:32 AM

      The video is at the top of the page. Just wait for it to load.

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  32. What temp do you bake it at?

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    1. Holli@TheSlowRoastedItalianJune 5, 2018 at 6:32 AM

      Preheat oven to 425°F.

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  33. I ran across this recipe on facebook I think a couple of weeks ago. I needed a pretty quick, tasty dinner for my family tonight, so I decided to try this mexican lasagna. It is so good!! The flavors are great and the recipe itself is just too easy. I just paired it with a nice green salad and called it a meal. It is hearty and satisfying. I'll definitely put this in my rotation!

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  34. Can you make it the night before and refrigerate and then bake or would it be soggy? Thank you!

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  35. I have a feeling the enchilada sauce would make the tortillas soggy. The leftovers the next day tasted good, but the tortillas were almost gooey.

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  36. Think I'll try this but sub chorizo for hamburger...

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  37. I love it. It's such a great mashup recipe. All those southwest flavors!

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  38. This was really good. I didn't have New Mexico Chile powder so I used regular and added 1/2 tsp. Chipotle powder...it added a nice Smokey flavor and a bit of heat. This was the best mexican casserole i have made. Thank you!

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  39. This looked really good in your great video. Tried it last weekend and was disappointed that it was too spicy for our tastes. (I have to learn to edit recipes with heat!) I would make again and just leave out the chili powder - maybe up the cumin a bit. Or just add the corn and beans in my usual enchilada casserole.

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  40. I made it according to the recipe and found it missing something. I’m giving it a whirl with taco seasoning tonight. I know the flavor will be what my family likes, that way.

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