Rebecca Nielsen's Recipe

Mexican Lasagna

Category: Casseroles

Serves/Makes: 6 to 10 servings
Difficulty: 2
Prep Time: 30 minutes
Cook Time: 45 to 50 minutes

This recipe is a great make ahead, pull out of the freezer or fridge casserole. It is so versatile that you can either bake it first or refrigerate for later that week or even freeze it, then thaw it and bake later. It is also great to give a friend for a night off cooking.

I divide it like this. One 9 x 11 x 3 inch casserole dish to feed a crew and then one 8 x 8 inch disposable pan to freeze and use later.

Preheat Oven to 350 degrees.

Ingredients:

2 lbs ground beef
1 T taco seasoning
1 T dried oregano
2 10 ounce cans diced tomatoes with chili's
1 10 ounce can enchilada sauce
1 14.5 ounce diced tomatoes
1 29 ounce can tomato puree
1 small jalapeno pepper finely diced
2 15 ounce cans black beans (drained)
2 11 ounce cans corn or 3 cups frozen corn
2 4.25 ounce cans chopped black olives
1 1/4 pounds Mexican cheese (shredded)
1 bunch cilantro chopped
1 1/2 t kosher salt
8 7 inch flour tortillas

Directions:

In large straight sided skillet over medium high heat, brown ground beef and drain. Add taco seasoning, oregano and kosher salt, cook about 2 minutes. Turn heat to medium add all tomato products and diced jalapeno and cook until tomato water is evaporated and mixture is thickened, about 15 minutes. Stir in all but 3 T of the chopped cilantro, taste for salt content and adjust if necessary. Remove from heat.

In a bowl toss drained black beans, drained corn and drained chopped olives. Set aside.

For ease when assembling, put your cheese in a separate bowl.

On the bottom of both casserole dishes spread the meat/tomato mixture about 3/4 inch on the bottom of the pan. Then for the big pan lay two tortilla shells overlapping in the middle. For the little pan, cut two tortillas down the middle and lay each half, with the straight side out against each of the four sides of the pan. Cover both pans with a layer of the bean/corn/olive mixture. Then a layer of the shredded cheese.

Repeat layers, ending with the cheese. Top large pan with 2 T of the remaining chopped cilantro and the small pan with the other remaining tablespoon of cilantro.

At this point which ever casserole dish you aren't going to use, cover tightly with plastic wrap, then foil. You can freeze for up to 1 month. To use, thaw completely, uncover and spoon out watery liquid (this is normal) and bake as per instructions.

To bake the large casserole dish, place in middle of preheated oven and bake for 50 to 60 minutes or until bubbly, cheese is melted and top is slightly golden brown.

For the smaller dish, bake for 35 to 45 minutes. Let stand for 5 minutes or so and cut into large squares as you would normal lasagna.

Cooks Notes: This really is a simple casserole with big results and a little price tag. I hope I explained the directions clear enough. Once you do it you won't even need the recipe. The corn gives it a crisp crunch while the tortillas soak up the tomato mixture and melted cheese. The kids will love it as much as the adults. Make it the night before, heat the oven when you get home and make a salad and your dinner is done.