Just in time for Cinco de Mayo, I wanted to share this recipe with you for Mexican Lasagna! This is a recipe that was passed along to me from my friend Laura. My sister made it first, and she told me that it was easy to make and Rob would love it. Both of those statements proved to be true!
Honestly, the leftovers are just as good (or even better) than the first day you make it! So, plan on making a little extra for lunch or dinner later in the week! Serve with homemade salsa.
A couple of tips for this recipe:
1. Let the lasagna cool for at least 5 minutes before serving; this helps the layers set so it is easier to cut slices.
2. If you do not have a packet of taco seasoning, you can substitute cayenne pepper and cumin seasonings.
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Ingredients / Directions: Printable PDF
- 2 pounds of ground Beef or Chicken
- 1 packet of Taco Seasoning (or mix of Cumin & Cayenne seasonings)
- ½ red onion, chopped
- 2/3 cup water
- 1 (14oz.) can Rotel
- 1 (15oz.) can black beans, drained (optional)
- 1 cup frozen corn kernels (optional)
- 6 (8inch) Wheat or White Soft Flour Tortillas
- 2 ½ cups Shredded Four Cheese Mexican
- Preheat oven to 425 degrees.
- Preheat a large skillet over medium high heat. Brown meat and drain off grease. Add packet of taco seasoning (or substituted seasoning mix), water, and red onions. Then add Rotel and the optional black beans and/or corn. Heat the mixture through 2-3 minutes.
- Spray a shallow baking dish with cooking spray. Build lasagna in layers of meat mix, 2 tortillas, and then cheese. Repeat twice.
- Bake Mexican Lasagna for 12-15 minutes until cheese is brown and bubbly.