This is a recipe I created (although I know I don’t hold the patent on Mexican Lasagna) a while back and wanted to share with you guys. We LOVE Mexican food in our house, and we’re always looking for new recipes utilizing our favorite ingredient: queso. YUM. This lasagna works just like a traditional one, except the noodles are replaced with tortillas and the other ingredients have a Mexican twist on them instead of your traditional Italian ricotta and such . I will say these pictures of the lasagna aren’t as pretty as it normally looks because I had to improvise with the cheese- I’ll explain later- but it was still delicious.
1 pack of 10 flour tortillas (you’ll use them all)
1 can (14.5 oz) tomato sauce
1 medium onion, half diced and half sliced
1 lb ground beef or ground turkey
1 can (14.5 oz) refried beans (we prefer low fat or vegetarian because then we can have more cheese!)
1 block of Queso-Melt cheese (or 10 oz tub of Queso-Melt cheese dip)
Salt, pepper, garlic powder, chili powder and cumin to taste
Preheat your oven to 350 degrees.
Start off by making your burrito sauce. This will act as your red sauce in the lasagna. Take your sliced onions and sweat them (cook until translucent) in a bit of olive oil in a non-stick saucepan. Once those are done, add your can of tomato sauce. Sometimes I use a can plus one of those little 8 0z cans, depending on how saucy my mood is that day. Season with your salt, pepper, garlic powder (lots) and a little bit of cumin and chili powder. Cumin goes a long way- don’t over do it! Bring this to a bubble and let simmer for five to ten minutes. Set aside.
While your sauce is a-simmering, brown up your hamburger meat over medium heat. Once browned, add your diced onion and cook until it’s translucent. Season with salt and pepper. Set aside.
For the refried beans, I just take the can of beans, dump them in a tupperware dish and add about a 1/4 can of water. Heat them for two minutes in the microwave and stir. The water thins them out enough to spread.
Grate your cheese, or if the store has rejected your numerous pleas to carry the BEST CHEESE ON EARTH, you can use your favorite queso dip, instead. It tastes the same, but it looks kind of ugly. That’s okay, though.
Okay, now we’re ready to assemble:
1) Lightly spray your casserole dish with cooking spray. Then, cover the bottom lightly with red sauce.
2) Layer two flour tortillas on top of this. I lay one whole one in the center, then rip another in half and lay it as shown.
3) Sprinkle 1/2 of your ground beef/onion mixture over the tortillas.
4) Add 1/3 of remaining red sauce.
5) More tortillas.
6) Add 1/2 of your refried beans. Top with your cheese or cheese dip.
7) Repeat these steps until you use all of the tortillas. Top final layer with red sauce and shredded cheese. Bake for 20 minutes or until cheese on top gets all melty, browned and bubbly. Let set for 10 minutes before slicing so all of your cheese and sauce don’t go and rush out.
I *may* have overfilled mine a bit… maybe. Also? It normally looks so much prettier than this when I use shredded cheese, but I assure you, it tasted phenomenal.
Hold me. I love cheese. Obviously, it won’t be so runny if you use shredded cheese (or if you actually let it set for 10 minutes like you’re supposed to before slicing into it.).
This tastes like a giant, delicious burrito. This makes four monster servings- Trevor can never eat two, even though he always says he will. That’s okay, though, because then he can have some for lunch. So there you have it, Mexican Lasagna!