You know what I love about Mexican “Lasagna” (aka”Mexican Casserole” or “Stacked Enchilada”)?
It’s like all of my favorite Mexican foods—tacos, enchiladas, tostadas—layered into one giant dish.
It’s called a Mexican “lasagna” because it’s layered like its Italian distant cousin (very distant). Only in true southwestern style, we are using corn tortillas in place of lasagna noodles, salsa instead of sauce, beans in place of béchamel, and mild cheddar and jack instead of ricotta and Parmesan.
As you can imagine, it is a filling dish, perfect for potlucks and large gatherings of hungry people. Makes great leftovers too! Serve with eggs for breakfast. Great with guacamole and sour cream.
It’s like all of my favorite Mexican foods—tacos, enchiladas, tostadas—layered into one giant dish.
It’s called a Mexican “lasagna” because it’s layered like its Italian distant cousin (very distant). Only in true southwestern style, we are using corn tortillas in place of lasagna noodles, salsa instead of sauce, beans in place of béchamel, and mild cheddar and jack instead of ricotta and Parmesan.
As you can imagine, it is a filling dish, perfect for potlucks and large gatherings of hungry people. Makes great leftovers too! Serve with eggs for breakfast. Great with guacamole and sour cream.
Mexican Lasagna Recipe
Corn tortillas come in different varieties. The sturdy yellow corn tortillas will have more flavor, and hold up better in this casserole, but they do require "softening" or cooking in a little oil before layering. If you use tender white corn tortillas, you may not need to soften them.
Ingredients
- Olive oil
- 1 1/4 lbs ground beef or ground turkey
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seeds
- 1/4 teaspoon cayenne
- 1 14-oz can refried pinto beans (or you can make your own refried beans)
- 2 medium onions, chopped, about 2 1/2 cups
- 1 red bell pepper, stem and seeds removed, chopped, about 1 cup
- 3 garlic cloves, peeled and minced
- 1 28-oz can crushed or diced tomatoes, preferably "Fire Roasted"
- 1 7-oz can diced green Anaheim chiles
- 1/2 teaspoon dried oregano
- 12 corn tortillas (choose sturdy tortillas mad with yellow corn)
- 2 cups coarsely grated Monterey Jack cheese (about 8 oz)
- 2 cups coarsely grated mild cheddar cheese (about 8 oz)
- Sour cream
- Avocado
- Cilantro
- Iceberg lettuce
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