PREP TIME: 10 mins | COOK TIME: 55 mins | TOTAL TIME: 1 hr 5 mins | SERVINGS: 8
This Mexican Lasagna never fails to impress the crowd! It has layers of tortillas, ground beef, green chiles, beans, salsa, and tons of cheese. I love to bring this lasagna to potlucks and picnics. I think of this lasagna like a giant taco!
INGREDIENTS
1 c. corn kernels, thawed
1 c. green onions, chopped
2 lbs ground chuck cooked and drained
16 oz. salsa your choice
10 oz. enchilada sauce, mild
20 oz hatch chiles five 4 oz. cans, diced
1 lb Mexican Blend cheese, grated
Chopped green onions and fresh tomatoes for garnish, if desired
1.25 oz. taco seasoning packet
¾ c. water
18 corn tortillas 6-inch tortillas
How to make Mexican Lasagna
Step 1: Prepare the oven and preheat it to 350 degrees F.
Step 2: Heat the cooking oil in a pan over medium heat. Add the ground beef to the hot pan and cook until the meat starts to brown, breaking into pieces with a spatula or wooden spoon. Continue to cook and break the meat until browned.
Step 3: To the pan with the browned beef, add the taco seasoning, water, and green onions. Mix well, then whisk in the salsa and corn until completely blended.
Step 4: Using a nonstick spray, grease a 9 x 13-inch pan. Onto the bottom of the prepared pan, place a layer of tortillas. On top, place ⅓ of the diced hatch chiles, ground beef mixture, Mexican cheese blend, and enchilada sauce. Do the same layers in the same order, ending with all the cheese.
Step 5: Using foil, tent the lasagna. Place in the preheated oven and bake for about 45 minutes. Uncover and continue baking for another 10 minutes.
Step 6: Remove from the oven when done and let the taco lasagna sit for about 10 to 15 minutes, loosely covered. Before serving, top the lasagna with some chopped green onions and fresh diced tomatoes. Enjoy!