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Recipes
Mexican Lasagna
Recipe

15 INGREDIENTS • 11 STEPS • 1HR

Mexican Lasagna

5
4 ratings
This Mexican Lasagna is an endless mix of flavor and texture, and such a fun Mexican take on a favorite Italian classic. Enjoy, friends!
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Mexican Lasagna
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
This Mexican Lasagna is an endless mix of flavor and texture, and such a fun Mexican take on a favorite Italian classic. Enjoy, friends!
1HR
Total Time
$2.55
Cost Per Serving
Ingredients
Servings
6
US / Metric
Beef Filling
Canola Oil
1 Tbsp
Canola Oil
Ground Beef
1 lb
Ground Beef
Yellow Onion
1
Yellow Onion, peeled, diced
Diced Green Chiles
1 can
4 oz
Diced Green Chiles
Chipotle Peppers in Adobo Sauce
1 piece
Chipotle Peppers in Adobo Sauce, finely chopped, Small
Salt
1 tsp
Ground Cumin
1 tsp
Ground Cumin
Chili Powder
1 tsp
Chili Powder
Tomato Paste
1 Tbsp
Tomato Paste
Worcestershire Sauce
1 Tbsp
Worcestershire Sauce
Fresh Cilantro
1 Tbsp
Fresh Cilantro, finely chopped
for garnish
Garden Vegetable Cream Cheese
2 Tbsp
Garden Vegetable Cream Cheese
For Assembling
Flour Tortilla
9
Salsa
1 jar
20 oz
Salsa
Shredded Mexican Cheese Blend
4 cups
Shredded Mexican Cheese Blend
Nutrition Per Serving
VIEW ALL
Calories
753
Fat
43.9 g
Protein
42.8 g
Carbs
47.2 g
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Mexican Lasagna
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Heat the Canola Oil (1 Tbsp) in a large skillet over medium high heat. Brown the Ground Beef (1 lb) in it while breaking it up with a spoon for about 5 minutes.
step 2
Add in the Yellow Onion (1), Diced Green Chiles (1 can), and Chipotle Peppers in Adobo Sauce (1 piece) and let them get soft and fragrant for a minute.
step 2 Add in the Yellow Onion (1), Diced Green Chiles (1 can), and Chipotle Peppers in Adobo Sauce (1 piece) and let them get soft and fragrant for a minute.
step 3
Season and flavor the mixture with the Salt (1 tsp), Ground Cumin (1 tsp), and Chili Powder (1 tsp).
step 4
Spoon in the Tomato Paste (1 Tbsp), Worcestershire Sauce (1 Tbsp) and Fresh Cilantro (1 Tbsp) and give everything a good stir, letting it simmer for 2 minutes.
step 5
Take the pan off of the heat and stir in the Garden Vegetable Cream Cheese (2 Tbsp).
step 6
Preheat the oven to 350 degrees F (180 degrees C).
step 7
Take a 9 x 13-inch lasagna pan and lightly grease it on the bottom with a little bit of the Salsa (1 jar). Then take Flour Tortillas (3) and lay them across the bottom to make the first layer. There will be round edges that come up the side of the pan, trim them away.
step 8
Add half of the meat mixture, then 1/3 of the remaining salsa and a generous layer of the Shredded Mexican Cheese Blend (4 cups). Lay down another Flour Tortillas (3) and repeat the layers of meat, salsa, and cheese.
step 9
Then add the last Flour Tortillas (3) on top, the last of the salsa and a very healthy amount of the cheese to top it off gloriously.
step 9 Then add the last Flour Tortillas (3) on top, the last of the salsa and a very healthy amount of the cheese to top it off gloriously.
step 10
Bake the assembled lasagna for about 25-30 minutes to heat everything through and make the cheese bubbly and melty.
step 11
Take it out and let it cool for a couple of minutes, then serve immediately with some extra cilantro on top!
step 11 Take it out and let it cool for a couple of minutes, then serve immediately with some extra cilantro on top!
Tags
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Beef
Shellfish-Free
Dinner
Pasta
Mexican
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