Mexican Lasagna – Go For It

Mexican Lasagna

Jalisco, Mexico

ML4

Mexican lasagna is a yummy twist on an old classic. A lasagna with Mexican ingredients and flavors. So good and spicy you’ll be thanking me. Use what you have, try substituting the lasagna noodles with flour tortillas or maybe crispy corn chips for a different texture and experience. I’ve tried all three and can’t say I have a favorite. Play with the recipe, try switching out the ground beef for shredded beef or chicken. Add what your taste buds love, olives, chiles, chives and your favorite cheese. Switch it up and find your favorite for this delicious recipe. Give It A Try! Let’s cook.

ML7

Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 lbs lean ground beef or shredded beef or chicken
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • ½ red onion, chopped
  • 14 oz can stewed tomatoes or fire roasted, chopped
  • 1 can medium heat taco sauce
  • 15 oz black beans drained
  • 1 cup frozen corn kernels
  • Lasagna noodles, flour tortilla’s or corn chips
  • 2 ½ c shredded cheese
  • 2 green onions finely chopped
  • Salt and pepper to taste

ML8

Instructions:

  • Preheat oven to 425 degrees
  • Preheat a large skillet over medium high heat
  • Add 2 tbsp extra virgin olive oil and ground beef
  • Add chili powder, cumin and red onion
  • Brown the meat, 5 minutes
  • Add tomatoes and taco sauce
  • Add black beans and corn or other ingredients
  • Heat the mix through, 2-3 minutes then season with salt and pepper
  • Coat a shallow baking dish with remaining olive oil, about 1 tbsp
  • Use your choice of noodles, tortilla’s or corn chips
  • Build lasagna in layers of meat, then noodles, tortillas or chips then cheese
  • Repeat ending with cheese on top
  • Bake lasagna 13-15 minutes until cheese is bubbly and brown

ML9

Serve topped with fresh pico de gallo, chives and sour cream with a side salad. Of course leftovers the next day are a must or slide in freezer for a rainy day.

Enjoy!

ML1

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