Mexican Tortilla Lasagna

Suzan Baroni


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

pinch tips: How to Tie a Roast



4 to 6


30 Min


30 Min


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
burrito sized flour tortillas
2 c
shredded chedar or monterey jack cheese

Directions Step-By-Step

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.)
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.
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.
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.)
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