Mexican Lasagna Recipe
Our Mexican Lasagna recipe 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.
Ingredients:
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1/2 small yellow onion, grated or finely chopped
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 tablespoon New Mexico chile 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 (or our homemade enchilada sauce)
- 12 8” large flour tortillas
- 8 ounces Pepperjack cheese, shredded
- 4 ounces Colby Jack cheese, shredded
- 6 oz can sliced olives, drained
- 2 scallions, finely chopped
- 2 tablespoons chopped cilantro
Preparation:
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