mexican tortilla lasagna

How To Make mexican tortilla lasagna

• 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.
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