This recipe for Mexican Lasagna is a great spin on the Italian version… it’s easy and a meal the whole family will enjoy.
You can use flour or corn tortillas.. whichever you prefer.
This recipe uses ground beef… you can use ground chicken or turkey instead.
Any leftover meat mixture is terrific as a filling for burritos.
You can make all or part of this ahead… perfect for a Mexican themed party (think Cinco de Mayo).
I used large flour tortillas.. cut them in half and trim the sides a bit and it will fit perfectly in the pan.
I keep homemade taco seasoning in a jar.. and use it in a number of recipes… click here for the recipe.
I know this recipe uses more taco seasoning than you would normally use for 2 pounds of ground beef… you need a bit more for it because of the added ingredients (corn and black beans). You also want it a bit wetter than normal otherwise the lasagna would be dry.
Try this.. if you like Mexican food.. you will love it!
Recipe: Mexican Lasagna
All you need:
For the cheese filling:
1 container (15 oz.) part skim ricotta
1 cup shredded Mexican blend cheese
1 egg, beaten
For the meat mixture:
2 pounds lean ground beef
8 tablespoons taco seasoning
2 cups water
2 cups frozen corn
1 can black beans, rinsed and drained
1 can (10 oz) Rotel Mild tomatoes with green chilies
2 ½ cups shredded Mexican blend cheese
2 green onions, chopped
Burrito size Tortillas, cut and trimmed (see TIPS)
Cooking oil spray
All you need to do:
Preheat the oven to 375 degrees F.
Spray a 9 x 13 baking dish or lasagna pan with cooking oil spray.
In a medium bowl combine the ricotta, egg and 1 cup shredded Mexican blend cheese. Set aside.
In a large skillet, brown the meat and drain off any excess fat. Add the taco seasoning and water, mix well and cook for about 5 minutes.
Add the corn, black beans and canned tomatoes. Mix well and cook for about 5 minutes.
Line the bottom of the prepared baking dish with tortillas.
Spread a layer of the meat mixture, then a layer of the ricotta mixture, then a tortilla layer again. Add another layer of meat mixture, ricotta mixture and top off with a layer of tortillas.
Sprinkle the top of the tortilla with about 2 ½ cups of the shredded Mexican blend cheese. Then sprinkle the top with chopped green onions.
Bake for about 25-35 minutes or until the cheese has melted and started to brown slightly.
Remove from the oven and allow lasagna to rest 10 minutes before cutting.
Serve with sour cream and guacamole.
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