Mexican Tortilla Lasagna

Suzan Baroni

By
@sebaroni

Even the pickiest eaters in my house gobble up this one!


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Comments:

Serves:

4 to 6

Prep:

30 Min

Cook:

30 Min

Ingredients

1 lb
ground beef
1 large
poblano chile pepper; seeded and diced
4 tsp
chili powder
1 tsp
ground cumin
salt and pepper
1 can(s)
fire-roasted tomatoes (14.5-oz)
1 clove
garlic (minced or pressed)
1 c
frozen corn kernels
1/2 c
enchilada sauce (more for over the top)
chopped cilantro leaves - to your taste
4
burrito sized flour tortillas
2 c
shredded chedar or monterey jack cheese

Directions Step-By-Step

1
Heat oven to 400 degrees. Coat a 1-1/2 to 2 quart baking dish with cooking spray. (I have an oval casserole dish I like to use.)
2
Put the beef and peppers in a deep non-stick skillet. Cook over medium-high heat, breaking up the chunks of meat with a wooden spoon, 9 minutes or until beef is browned and peppers are tender.
3
Stir in garlic, chili powder, cumin and salt & pepper to taste; cook 1 minute. Stir in tomatoes, corn and enchilada sauce; bring to a simmer. Cook 5 to 10 minutes to blend flavors. Remove from heat and stir in cilantro.
4
To assemble the lasagna: Line the bottom of the baking dish with one tortilla (it may come up the sides of the dish a bit, that's okay). Top with one rounded cup of the meat mixture, then 1/4 to 1/2 cup of the shreddded cheese (I like to use a blend of cheddar and jack.) Repeat layers 3 times. You should have a little bit of meat left to spread on the top. Sprinkle on more cheese and pour over some of the remaining enchilada sauce. (Note: The original recipe says to "drizzle" some sauce over the top, but we like it saucy, so I will use whatever is left in the 14oz can.)
5
Cover lasagna with foil and bake for 20 minutes. Uncover and bake 10 minutes longer or until heated through. Remove from oven and cool 5 minutes before cutting.

About this Recipe

Course/Dish: Beef
Regional Style: Mexican