Mexican Lasagna
by Amanda Keefer
Give your lasagna a fun new spin with Mexican flavors! With all the flavor of your favorite enchiladas, this recipe is great for feeding a crowd without a lot of work. Serve alongside a chopped salad for a complete meal and nutritional boost.
Recipe and photography by Aggie’s Kitchen.
Nutrition Tip: The iron is beef is highly “bioavailable”, which means it’s easy for the body to use. And a small two-ounce portion of beef has as much protein as four tablespoons of peanut butter!
Frequently Asked Questions For Our Mexican Lasagna
How long does it take to make Mexican Lasagna?
Total time is 40 minutes – 10 minutes prep and 30 minutes cook time.
What are the main ingredients in Mexican Lasagna?
The main ingredients in our recipe are ground beef, bell pepper, onion, enchilada sauce, tortillas, and Mexican blend cheese.
How many servings does this Mexican Lasagna recipe make?
This recipe makes 8 servings.
What temperature should I bake Mexican Lasagna at?
Bake the Mexican Lasagna at 425°F for 20 minutes or just until it starts bubbling.
Is this Mexican Lasagna recipe spicy?
Our recipe uses taco seasoning and enchilada sauce, so it has some spice, but is not overly spicy. You can adjust the spice level to your preference.
Can I make Mexican Lasagna ahead of time?
Yes, you can assemble the lasagna ahead of time and refrigerate before baking. Let it come to room temperature before baking.
Mexican Lasagna
Ingredients
- 1 pound extra-lean ground beef
- 1 bell pepper chopped
- 1/2 sweet onion chopped
- 1 tablespoon low-sodium taco seasoning
- 1/2 cup frozen corn
- 1 cup enchilada sauce
- 6 medium whole wheat tortillas
- 1 1/2 cups shredded Mexican blend cheese
- 2 green onions sliced
- 1 avocado sliced
- 1 package Chipotle & Cheddar chopped salad kit
Instructions
- Preheat oven to 425F.
- Heat nonstick skillet over medium heat. Add ground beef, peppers, onion and taco seasoning. Cook 5-7 minutes or until fully cooked. Stir in corn and remove from heat.
- Add 2 Tbsp. enchilada sauce to bottom of 8×11-inch baking dish. Place 2 tortillas over enchilada sauce, overlapping each other.
- Add ½ of ground beef mixture on top. Top with ½ cup cheese. Top with 2 more tortillas, then remainder of meat and ½ cup cheese.
- Add the last 2 tortillas, then pour enchilada sauce over top to cover. Top with remaining ½ cup cheese.
- Bake 20 minutes or until bubbly. Let rest 5 minutes before cutting.
- Top with sliced avocado and green onion. Serve alongside prepared salad kit.
