I originally made this recipe about 4 years ago and Mike wasn’t a fan. I made it again last week and he thought it was great. Someone’s palate is expanding. Thank the Lord!
This recipe is a great alternative to the traditional “taco night” – basically it’s a combo of enchiladas and tacos in lasagna form. It tastes great and reheats very well for leftovers. I ate it for breakfast the next morning. I actually ate this four times — two dinners, once for lunch, and once for breakfast. It’s delicious. We served it with Mike’s infamous BLT guacamole.
Definitely a winner — and a recipe that I’ll be adding to our regular rotation.
Mexican Lasagna
Author: Jamie
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 1 lb hamburger
- 10-15 corn tortillas
- 1 large can enchilada sauce
- 1 can fat free refried beans
- ½ cup chopped onion
- ½ cup chopped green pepper
- 1 bag shredded Mexican blend cheese
- diced tomatoes
- lettuce shreds
- sour cream
Instructions
- Preheat oven to 350. In a skillet, brown hamburger, onion, and green pepper. Drain. Add enchilada sauce and refried beans and cook until bubbly. Spray a casserole dish with Pam and place tortillas in the bottom (I broke some of them in pieces to mostly cover the bottom. Pour ⅓ of the hamburger mixture over the top of the tortillas and then ⅓ of the bag of shredded cheese. Repeat layers 2 more times. Bake for 20-25 minutes until bubbly. Top with diced tomatoes, lettuce, and sour cream.
Yes, will be trying this this weekend! 🙂