Sunday, March 25, 2012

Mexican Lasagna

This take on classic lasagna came out absolutely great. Anita said it was one of the best things I'd ever made.

This makes a huge batch, perfect for a big get-together. It also freezes well.

Makes: 10-12 servings
Prep time: 10 minutes
Cook time: 1 hour
Printable Recipe


  • 2 pounds ground beef
  • 1 large white onion, chopped
  • 4 garlic cloves, minced
  • 2 10oz cans enchilada sauce
  • 1 can corn, drained
  • 3 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1/2-1 teaspoon cayenne pepper
  • 1 package Zatarain's Spanish rice
  • 10 flour tortillas, cut into 1/4ths
  • 4 cups shredded Mexican cheese blend
  • Shredded lettuce, sour cream, guacamole, etc for topping if desired
Note: When making the Zatarain's Spanish rice, I used Habanero Rotel instead of regular diced tomatoes for extra kick.

1. Preheat oven to 350 F.

2. Heat a large skillet over medium-high heat. Brown the beef. Drain and add in the onion and garlic and cook until the onion begins to soften.

3. Add the enchilada sauce, corn, oregano, chile powder and cayenne and stir. Reduce to a simmer.

4. Prepare rice per package directions.

5. Spray a 9" x 13" baking dish with non-stick spray. Spoon in enough of the meat mixture to just cover the bottom of the dish.

6. Working in layers, add 1/3rd of the tortilla pieces, 1/3rd of the rice, 1/3rd of the remaining meat sauce, and 1/3rd of the cheese. Repeat layers. Top with remaining tortillas, meat and rice.

7. Cover with foil and bake for 25 minutes.

8. Uncover and sprinkle with remaining cheese. Bake another 10-15 minutes or until cheese is melted and is bubbly.

9. Let stand 10 minutes before serving. Top with your favorite toppings.

No comments:

Post a Comment