Mexican Lasagna

I never thought of the word “lasagna” in Mexican cuisine but, the word fits this recipe perfectly!

Technically, we all know lasagna is a wide flat type of pasta used in the Italian lasagna we all like ~ the baked casserole composed of layers.  

However; in this delicious south-of-the-border dish, flour tortillas replace the traditional pasta.  Unfortunately, I don’t know what magazine I clipped and then adapted this recipe from.

The tortilla shells are stacked between layers of enchilada sauce, Spanish rice, corn and creamy pungent cheese.  

There is a plethora of ways to make this; instead of ground beef, try ground turkey or chicken; refried beans instead of the corn, and add the seasonings that you like.  That’s the beauty of this Mexican lasagna ~ whatever your taste buds crave will most likely work!

Mexican Lasagna

Ingredients:

2 pounds lean ground beef

1 large onion, chopped

4 garlic cloves, minced

2 cans (10-ounces each) enchilada sauce

1 (11-ounce) can shoepeg corn, drained

1 tablespoon Hot Mexican-Style Chili Powder

2 tablespoons chili powder

1 teaspoon dried oregano

½ teaspoon cayenne pepper

1 package (8.8-ounce) ready-to-serve Spanish rice

10 flour tortillas, warmed and quartered

4 cups shredded Mexican cheese blend

Toppings, if desired:  shredded lettuce, salsa, sour cream, taco sauce

Method:

Preheat oven to 350 degrees.

In a large skillet, brown beef, onion and garlic over medium heat until meat is cooked through; drain well.

Stir in enchilada sauce.

Add corn and combine.

Blend in chili powders, oregano and cayenne pepper.

Heat rice according to package directions.

Into a greased 13-inch x 9-inch baking dish, spread about 1 cup of meat mixture, enough to sparsely cover bottom of dish.

Place into dish, enough quartered tortilla shells to cover meat mixture.

Layer a third of the rice.

Layer a third of the meat mixture.

Layer a third of the cheese.

Repeat layers.

Top with the remaining tortillas, rice and meat mixture (dish will be full).

Cover and bake at 350 degrees for 25 minutes.

Sprinkle with remaining cheese.

Uncover and bake 10-15 minutes longer, until cheese is melted.

Let stand for 10 minutes before serving.

Serve with your choice of toppings.

8-10 servings

As you can envisage, it is a filling dish for a hungry family and friends too.

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes. 

Easy Enchilada Casserole

I’m sure there are many versions of this recipe out there in the “www” for this dish; in fact Bubba himself has a great recipe for it; but, this time I wanted a biting amalgamation of ingredients. 

 

This enchilada casserole includes a good dose of chili powder and cayenne pepper added to the meat for that spicy Mexican flavor; the velvety texture of black beans and plenty of melted cheese to top it off. 

If you like enchiladas but aren’t thrilled with making your own, my easy one-dish casserole would make a great meal for your family and friends.  There is definitely enough to feed several people!

Easy Enchilada Casserole

Ingredients:

2 pounds ground beef

1 large onion, chopped

1 tablespoon garlic powder

2 tablespoons chili powder

1 teaspoon cayenne pepper

1 dozen flour tortillas

1 pound grated sharp cheddar cheese, divided

1 (15 ounce) can black beans, rinsed and drained

½ cup chopped green olives

1 can cream of mushroom soup

1 can cream of tomato soup

2 (4 ounces) can diced green chiles

1 (10 ounces) jar enchilada sauce

1 tablespoon lime juice

Sour cream, for garnish

Black olives, for garnish

Method:

Place ground beef and onion in a large skillet on medium heat and cook until beef is done.

Add garlic and chili powders and cayenne pepper.

Cut tortillas into quarters.

In a large bowl, combine 1 cup of cheddar cheese and remaining ingredients.

Add ground beef mixture and mix well.

In a large casserole dish coated with cooking spray, arrange a layer of tortillas.

Spoon a layer of meat mixture over tortillas.

Repeat layers twice, ending with meat as last layer.

Top with remaining cheddar cheese.

Bake at 350 degrees for 45 minutes to one hour.

Garnish with black olives and sour cream.

Serves 6-8

ENJOY!!!

For a chance to win my friend Bo’s great Le Crueset giveaway, visit Bo’s Bowl!

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 

See how yummy this looks!
 

Here’s “the whole enchilada!”  First off, way back on November 21^st, remember the family feud chili post?  Well, now Bubba has another great recipe!  Remember all the fire in his chili?  Well, not so much fire with this one!

I love Mexican food, and I’m a sucker for a good casserole.  This enchilada casserole is excellent, I adore it!  I love the fact that the tortillas are broken into quarters and then layered in the dish.  

The tortillas keep their great texture and are delicious in this Mexican-inspired casserole ~ layers of tortillas, ground beef and pork, delectable sauce and plenty of cheese.  It’s all tied together in one harmonious whole!

Bubba’s Enchilada Casserole

Ingredients:

1 large white onion 
½ stick butter
1 pound ground beef
1 pound ground pork

Seasonings, to taste (ground chipotle, chili powder, cayenne)

6 jalapeno peppers
15 ounces enchilada sauce
8 ounces spicy salsa 1 can cream of chicken
1 can cream of mushroom
2 packages shredded "Mexican" cheese (for the non-cheese fans, 1 package)
1 package yellow corn tortillas
Small can of sliced black olives

Method:

Sauté onion in ½ stick butter in skillet.

Place in large pot on very low heat.

Start browning 1 pound of meat with half the jalapenos in skillet.

Add spices to taste (I use ground chipotle, chili powder and cayenne.)

Add the soups, enchilada sauce and salsa to the pot.  Stir until it is a uniform color.

When the first pound of meat is cooked, put it in the pot and stir well.

Brown the other pound of meat in the skillet with the rest of the peppers.

Stir the mixture in the pot well, make sure it does not boil.

Add the rest of the meat to the pot when browned.

Preheat oven to 350 degrees.

Spray 9” x 13” casserole dish with cooking spray.

Tear tortillas into quarters and layer the bottom of casserole dish, overlapping.

Pour about half the meat mixture into the dish, evening it out.

Add another layer of quartered tortillas. 

Spread layer of remaining meat mixture over all.

Add cheese, spreading over top.

Sprinkle with black olives.

It should reach just short of the top of the casserole dish.

Bake at 350 degrees about 45 minutes, until hot all way through.

Let set a couple of mintues.
Serve
Printable recipe

Bubba’s notes:  I like to make and bake it the day before and refrigerate it overnight.  Then before serving the next day, put it back in the oven for 30 minutes at 350 before serving it- it solidifies a little bit better.  Also, fold tortilla in half, then in half again to form creases to make it easier to tear the tortilla into quarter pieces.

Nothing says hearty, filling, comfort food like this enchilada casserole!  Good one, Bill!  It’s a keeper!  Yum! Yum! Yum!

Try it, you’ll love it!!!