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mexican tomatillo lasagna - ground beef

(1 rating)
Recipe by
Tipp City, OH

I've seen several recipes for a similar lasagna, but using chicken. It's delicious, but this tweak using ground beef is FANTASTIC! We usually double the recipe so we can freeze one for later. It's fast, easy and delicious -- and it can definitely be made in a vegetarian version.

(1 rating)
yield 8 , easily
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For mexican tomatillo lasagna - ground beef

  • 1 lb
    ground beef
  • 1/2
    onion, diced small, white
  • 1 tsp
    chili powder
  • 1 tsp
  • 1/4 c
    taco seasoning mix
  • 1 jar
    tomatillo salsa verde, mild or medium
  • 1 jar
    salsa, chunky
  • 1 can
    kidney beans, canned, dark or light
  • 1 can
    black beans, canned
  • 18
    corn tortillas
  • 4 oz
    cheddar cheese, medium or sharp
  • sour cream, for serving

How To Make mexican tomatillo lasagna - ground beef

  • 1
    Preheat oven to 350˚. Spray 9 x 13 baking dish with cooking spray.
  • 2
    Cook ground beef and onion till brown. Drain (if needed).
  • 3
    Add chili powder, cumin and taco seasoning and stir to combine.
  • 4
    Add Salsa Verde and both cans of beans. Simmer till bubbling.
  • 5
    Spread about 1/4 cup of red salsa evenly in bottom of baking dish, followed by a few tablespoons of the ground beef mixture.
  • 6
    Layer 6 of the tortillas in baking dish, overlapping them as you go.
  • 7
    Add 1/3 of the remaining meat mixture, then another 6 overlapped tortillas. Repeat these layers.
  • 8
    Put final 1/3 of meat mixture over last tortilla layer. Spread another 1/4 cup of the red salsa evenly on top.
  • 9
    Cover with foil and bake for 30 minutes at 350˚.
  • 10
    Remove from oven, and remove the foil. Sprinkle cheese evenly over the top, then return to the oven for about another 10 - 15 minutes, or until cheese is melted and bubbly.
  • 11
    Bring out of the oven one last time, and allow to cool for 5 - 10 minutes so the layers set up. Serve with sour cream.
  • 12
    *** To double this recipe, I often just add an additional can of the kidney beans and the black beans, an additional jar of the tomatillo salsa verde, some more cheese and an additional 18 corn tortillas. This keeps the cost down since you don't have to double the meat, and it has always worked out perfectly. ***
  • 13
    *** To freeze, be sure to line the dish you're freezing with aluminum foil before assembling the lasagna. Spray with cooking spray, create your lasagna as above, and bake. Allow to cool for 2 hours, then wrap entire dish in foil before placing in a flat space in the freezer. Let freeze till solid (overnight, usually), then use the foil lining to lift the lasagna from the baking dish. From here you can re-wrap in outer foil, then plastic wrap. Label and put back in the freezer. To use the frozen lasagna, I usually allow to thaw overnight in the refrigerator, then warm in a 350˚oven for about 30 minutes. This is REALLY hard to overbake! ***

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