Mexican Lasagna

READY IN: 45mins
Recipe by Rhiannon Deux

"Invented" by my 13 year old son, this is a quick and easy throw-together meal. It's a full meal - protein, veggies and starch - all in one dish. If you like it spicy, add chopped jalapenos to the bean and corn step. This can also be assembled and frozen for OAMC.

Top Review by j-beena

I am going to have to remember this recipe when I need to cook for an army! I know it said eight servings, but man this made a ton of food! Overall, we really enjoyed this recipe. I didn't mash up the beans this time, but I might try doing that next time just to see the difference. It was a great combination of flavors and could be considered relatively healthy with all the veggies. We used reduced fat cheese and that seemed to work well. I will remember this recipe next time I need to cook for a large group. Thanks for submitting.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Place veggie crumbles in a saucepan. (Or brown ground beef, drain fat.) Add tomato sauce, cumin, chili powder, garlic powder and oregano. Simmer over low heat until heated through.
  3. Sautee onion and salt until transluscent. Add beans and corn. Heat through. If desired, mash with a handheld potato masher.
  4. Layer a 9 X 13 baking pan: 6 tortillas (it's ok if they overlap a bit), bean mix, 1/2 the cheese, 6 tortillas, meat, salsa, 6 tortillas, bean mix, olives, diced tomatoes, rest of the cheese.
  5. Bake for 30 minutes or until bubbly and cheese is melted.
  6. Serve with extra salsa and sour cream.
  7. For Vegetarian omit the ground beef.

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