Mexican Lasagna: Flavor Fiesta (Print Version)
# Ingredients:
→ Protein & Vegetables
01 -
450 grams ground beef (or turkey, chicken, or vegetarian substitute)
02 -
1 large onion, diced
03 -
3 garlic cloves, minced
04 -
1 red bell pepper, diced
05 -
1 green bell pepper, diced
06 -
150 grams canned corn, drained
07 -
180 grams black beans or pinto beans, rinsed
→ Sauces & Seasonings
08 -
15 ml olive oil
09 -
475 ml tomato salsa (mild, medium, or hot)
10 -
235 ml enchilada sauce or tomato sauce
11 -
2 tablespoons taco seasoning (or homemade blend)
12 -
1 teaspoon cumin
13 -
1 teaspoon smoked paprika
14 -
0.5 teaspoon chili powder (adjust to taste)
15 -
Salt, to taste
16 -
Pepper, to taste
→ Layers & Dairy
17 -
8-10 large flour or corn tortillas
18 -
350 grams shredded cheddar cheese
19 -
225 grams Monterey Jack or Mexican cheese blend
→ Optional Garnishes
20 -
Sour cream or Greek yogurt
21 -
Fresh avocado, sliced or diced
22 -
Fresh cilantro, chopped
23 -
Lime wedges
24 -
Pickled jalapeños
25 -
Diced tomatoes or pico de gallo
# Instructions:
01 -
Preheat your oven to 180°C (350°F). Heat 15 ml of olive oil in a large skillet over medium heat.
02 -
Add the diced onion to the skillet and cook until translucent. Stir in the minced garlic and diced bell peppers, then sauté for 3-4 minutes until slightly softened.
03 -
Incorporate the ground meat into the skillet and cook until thoroughly browned. Alternatively, add your vegetarian meat substitute. If using ground meat, drain any excess fat.
04 -
Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Pour in the tomato salsa and enchilada sauce, then mix in the canned corn and black beans. Allow the mixture to simmer for 5-7 minutes to meld the flavors.
05 -
Lightly grease a 9x13 inch (approximately 23x33 cm) baking dish.
06 -
Arrange a layer of tortillas, cut to fit the bottom of the dish if necessary. Spread an even layer of the meat and bean filling over the tortillas, followed by a layer of the shredded cheese mixture. Repeat these layers until all ingredients are used, ensuring the final layer is a generous topping of cheese.
07 -
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
08 -
Allow the Mexican lasagna casserole to rest for 10 minutes before slicing and serving. This resting period helps the layers set and prevents the casserole from becoming too messy when cut.
# Notes:
01 -
For a more authentic flavor and a slightly different texture, opt for corn tortillas.
02 -
Allow the casserole to rest for 10 minutes before slicing to ensure layers set properly and prevent a messy presentation.
03 -
Incorporate fresh spinach or kale into the filling for enhanced nutritional value.
04 -
For increased heat, add fresh jalapeños or chipotle peppers to the meat mixture.
05 -
To prepare a vegetarian version, substitute ground meat with 350g (2 cups) black beans and 170g (1 cup) kidney beans, or a meat substitute. Consider adding extra vegetables such as zucchini, mushrooms, or spinach.
06 -
Substitute ground beef with cooked, shredded chicken for an alternative protein source.
07 -
For a low-carb alternative, use low-carb tortillas and reduce the quantity of beans.
08 -
Ensure the recipe is gluten-free by using only corn tortillas.