Mexican Lasagna: A Flavorful Fusion of Italian and Mexican Cuisines

ByEmma

If you’re looking to spice up your dinner routine, Mexican Lasagna offers a delightful twist on the classic Italian dish. By layering traditional Mexican ingredients like corn tortillas, seasoned ground beef, beans, salsa, and cheese, this casserole brings together the best of both worlds.

Contents

🌮 What is Mexican Lasagna?

Mexican Lasagna, also known as Taco Lasagna or Mexican Casserole, replaces lasagna noodles with corn tortillas and incorporates flavors typical of Mexican cuisine. It’s a hearty, crowd-pleasing dish that’s perfect for family dinners, potlucks, or meal prep.

🛒 Ingredients

Here’s what you’ll need to prepare a classic Mexican Lasagna:

  • 1.25 lbs ground beef or turkey
  • 1 tsp salt
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1/4 tsp cayenne pepper
  • 2 tbsp olive oil
  • 1 (14 oz) can refried pinto beans
  • 2 medium onions, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 (28 oz) can crushed or diced tomatoes
  • 1 (7 oz) can diced green chiles
  • 1/2 tsp dried oregano
  • 12 (6-inch) corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded mild cheddar cheese
  • Optional toppings: sour cream, avocado, cilantro, shredded lettuce

🍳 Instructions

  1. Prepare the Meat:
    In a large skillet, heat olive oil over medium-high heat. Add ground meat, breaking it up as it cooks. Season with salt, chili powder, cumin, coriander, and cayenne pepper. Cook until browned. Remove from heat and set aside.
  2. Sauté Vegetables:
    In the same skillet, add a bit more olive oil if needed. Sauté onions and bell pepper until softened, about 5 minutes. Add garlic and cook for an additional minute.
  3. Add Tomatoes and Chiles:
    Stir in the crushed tomatoes, diced green chiles, and oregano. Bring to a simmer and let cook for 15-20 minutes.
  4. Assemble the Lasagna:
    Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, layer as follows:
    • A layer of corn tortillas (you may need to cut them to fit).
    • Spread a portion of refried beans over the tortillas.
    • Add a layer of the meat mixture.
    • Sprinkle with a mix of Monterey Jack and cheddar cheese.
    • Spoon some of the tomato-chile sauce over the cheese.
      Repeat the layers, ending with tortillas topped with cheese.
  5. Bake:
    Cover the dish with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  6. Rest and Serve:
    Allow the lasagna to rest for 10-15 minutes before serving. Top with sour cream, avocado slices, chopped cilantro, and shredded lettuce if desired.

💡 Pro Tips

  • Tortilla Choice: Yellow corn tortillas are sturdier and hold up better in this casserole, but they may need to be softened in a bit of oil before layering.
  • Make Ahead: You can assemble the lasagna ahead of time and refrigerate it until you’re ready to bake. It’s also freezer-friendly; just wrap it tightly and freeze for up to three months.
  • Serving Suggestions: Pair with a side of guacamole, a fresh green salad, or Mexican rice to complete the meal.

🧀 Variations

  • Vegetarian Option: Replace the meat with a mix of sautéed vegetables like zucchini, mushrooms, and spinach, or use plant-based meat substitutes.
  • Spicier Version: Add sliced jalapeños or use a spicier salsa to increase the heat level.
  • Different Cheeses: Experiment with other cheeses like pepper jack for an extra kick or a Mexican cheese blend for added flavor.

Helpful Resources

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