Mexican Lasagna

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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.

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!!! 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!


With love from our simple kitchen to yours.  

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Mexican Lasagna  

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 9×13 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.

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