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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Milissa Hoxtell
Added: Saturday, June 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds ground beef, 9 corn tortillas, 2 (10-ounce) cans mild enchilada sauce, 1 (15-ounce) can black beans, rinsed, drained, 1 teaspoon ground cumin, 1 1/2 cups shredded Mexican cheese blend, 1/2 cup chopped tomato, 2 tablespoons chopped fresh cilantro.

Directions:
Directions:
Heat oven to 350F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles. Pour off drippings. Stir in 1 can enchilada sauce, black beans, and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
Spray 11-3/4 x 7-1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
Cover with aluminum foil. Bake in 350F oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese.
Bake, uncovered, 5 minutes or until cheese is melted. Top with tomato and cilantro.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
I have had Mexican Lasagna with refried beans as a layer. I think you could substitute the black beans with the refried beans for this recipe.

 

 

 

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