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Mexican Lasagna

Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 668

Ingredients

  • 3 Tbsp extra virgin olive oil divided
  • 1 ½ pounds of ground beef
  • 1 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 Tbsp dried cilantro leaves
  • 1 tsp sea salt
  • ¼ tsp cayenne pepper more if desired
  • 1 large yellow onion diced
  • 1 red bell pepper stem and seeds removed, diced
  • 3 garlic cloves peeled and minced
  • 1 tsp dried oregano
  • 1 28-ounce can fire roasted diced tomatoes
  • 12 6-inch corn tortillas
  • 1 14-ounce can of red kidney beans
  • 2 cups grated Monterey jack cheese
  • 2 cups grated mild cheddar cheese
  • 1 large jalapeño pepper seeded and sliced thinly
  • 1 diced avocado for serving

Instructions

  • All ingredients ready? Let's begin!
  • In a large skillet over medium-high heat, add 1-1/2 tablespoons of oil. Once the oil is warm, add the ground beef and break it up with a spoon. Add the chili powder, cumin, cilantro, salt, and cayenne on top of the beef. Once the beef starts to brown, stir in the spices. Continue to cook until the beef is browned, approximately 5 minutes.
  • Using a slotted spoon, transfer the cooked beef to a bowl and set it aside. Wipe out the pan with a paper towel.
  • Return the pan to the heat. Add another 1-1/2 tablespoons of oil to the pan. Add the onions and bell pepper. Cook until the onions have softened, approximately 3 minutes. Stir in the garlic and oregano and cook for another minute until the garlic is fragrant.
  • Stir the tomatoes into the onions, peppers, and garlic. Reduce the heat to low and simmer the sauce for about 18 minutes until the liquid has mostly evaporated.
  • Drain and rinse the beans. Place them on a plate and mash them slightly with a potato masher just to break the skins.
  • Preheat the oven to 350°F. Lightly oil a 9x13-inch glass or ceramic baking dish.
  • Place a couple of tablespoons of the tomato sauce on the bottom of the dish and spread it out. Slice the tortillas in half. Place a layer of 4 tortillas (8 halves) in the bottom of the dish with the cut edges facing the perimeter of the rectangular dish.
  • Place 1/2 of the beans over the tortillas. Add 1/2 of the beef over the bean layer. Place 1/3 of the cheese over the beef. Spoon 1/2 of the tomato sauce evenly over the cheese. Repeat with another layer of tortillas, beans, beef, cheese, and sauce.
  • Top the lasagna with the remaining 4 tortillas and then the last 1/3 of the cheese. Sprinkle the jalapeno slices over the cheese.
  • Bake the lasagna for 35 minutes until the cheese has melted and is bubbling hot. Transfer the lasagna dish to your stovetop and allow it to cool and set for 10 to 15 minutes.
  • Top the lasagna with diced avocado and slice it into squares. Enjoy while it is still warm.

Video

Nutrition

Calories: 668kcal | Carbohydrates: 38g | Protein: 38g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 745mg | Potassium: 1028mg | Fiber: 10g | Sugar: 5g | Vitamin A: 2200IU | Vitamin C: 41mg | Calcium: 503mg | Iron: 5mg