Mexican Tortilla Lasagna & a Winner

Mexican Tortilla Lasagna

It was a rainy fall weekend here in Southern California and I enjoyed every moment of it.  I made a Mexican Tortilla Lasagna for my family.  It is a great make ahead dish.  There are many versions of this dish on the internet and in old cookbooks.  I ended up making mine on the mild side because of the kids but you could spice it up a bit.

Most of my family enjoyed it but one of them suggested it would be better with noodles instead of tortillas, so I just might have to give that a try.

The winner of the Whole Foods Giveaway is Lorna.  Congratulations!

Mexican Tortilla Lasagna

Serves 6 – 8

1 lb lean ground beef
1/2 onion, finely chopped
1 1/2 tablespoons chili powder
1 teaspoon cumin
1 can (14.5 oz) fire roasted diced tomatoes with garlic
8 ounces frozen or fresh corn
4 ounces mild enchilada sauce
3-4 8″ flour tortillas
4 ounces Cheddar Cheese shredded
1/4 cup chopped cilantro

Heat oven to 400F.  Coat a 8 inch pie pan  with cooking spray.

Ground beef and onion

Brown beef and onions in a large nonstick skilled over medium heat.  Break up chunks of meat with a wooden spoon and cook until beef is brown.
lasagna layer

Stir in chili powder, cumin, salt and pepper.  Stir in tomatoes, corn and enchilada sauce; bring to a simmer.  Remove from heat and stir in cilantro.

Place a tortilla on the bottom of the pie pan.  Top with 1 cup of the beef mixture and sprinkle a layer of cheddar cheese.  Repeat 3 to 4 times depending on the depth of your pie dish.

Cover with foil and bake for 20 minutes.  Uncover and bake an additional 5 to 10 minutes.


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