Description
Mexican Lasagna combines all your favorite Mexican flavors with the comforting layers of a traditional lasagna. This hearty dish features seasoned ground beef, salsa, cheese, and tortillas instead of pasta, making it a delicious twist on the classic Italian dish. Perfect for a family dinner or special occasion.
Ingredients
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For the Meat Layer:
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1 lb ground beef (or ground turkey for a leaner option)
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1 small onion, chopped
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1 packet taco seasoning (or homemade seasoning)
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1 can (15 oz) tomato sauce
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1 cup salsa (choose your heat level)
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1 can (4 oz) diced green chilies (optional)
For the Cheese Mixture:
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2 cups ricotta cheese (or cottage cheese for a lighter option)
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1 egg
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1 teaspoon ground cumin
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1 teaspoon garlic powder
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1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, or your favorite)
Other Ingredients:
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6 large flour tortillas (or corn tortillas for a gluten-free option)
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2 cups shredded Mexican cheese blend (for topping)
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Fresh cilantro, chopped (for garnish, optional)
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Sour cream and salsa (for serving, optional)
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Instructions
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Preheat the oven to 375°F (190°C).
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Prepare the meat layer: In a large skillet over medium heat, brown the ground beef with the chopped onion, breaking it apart as it cooks. Once browned, drain any excess fat.
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Add the taco seasoning, tomato sauce, salsa, and diced green chilies to the skillet. Stir to combine and let the mixture simmer for 5-7 minutes. Remove from heat.
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Prepare the cheese mixture: In a medium bowl, combine ricotta cheese, egg, ground cumin, garlic powder, and 1 cup of shredded Mexican cheese. Stir until smooth and well mixed.
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Assemble the lasagna:
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Spread a thin layer of the meat mixture on the bottom of a 9×13-inch baking dish.
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Place a layer of tortillas on top of the meat (you may need to cut or overlap them slightly to cover the bottom).
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Spread a layer of the cheese mixture over the tortillas.
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Repeat this layering process (meat, tortillas, cheese mixture) until you have used all ingredients, ending with a layer of meat on top.
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Sprinkle the top with the remaining 2 cups of shredded Mexican cheese.
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Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the lasagna is heated through.
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Let the lasagna rest for 5 minutes before slicing and serving.
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Garnish with fresh cilantro and serve with sour cream and extra salsa on the side.
Notes
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If you want to make this dish ahead of time, you can assemble it and store it in the refrigerator for up to 24 hours before baking.
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You can substitute ground beef with ground chicken or turkey for a lighter version.
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For a spicier version, add jalapeños to the meat mixture or use a spicy salsa.
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To make this dish gluten-free, simply use corn tortillas instead of flour tortillas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg