mexican lasagna mary berry

mexican lasagna

Basic ingredients for mexican lasagna

1 pound of ground beef
2 teaspoons olive oil
1/2 cup onion finely chopped
1 teaspoon minced garlic
1 packet of taco seasoning
4oz can red enchilada Sauce drained
12 flour tortillas
8 inches in size
3 cups shredded cheese drained
2 tablespoons chopped cilantro Cooking spray toppings like pico de gallo and guacamole optional

How to make mexican lasagna

  • Preheat the oven to 350 degrees F. Now Spray a 9×13 inch baking dish with cooking spray.
  • On medium heat, heat the olive oil in a large saucepan. Cook the beef for about 4-5 minutes, breaking it up with a spatula. Cook the onion for 3-4 minutes, or until tender.
  • Cook for another 30 seconds. Now add the taco seasoning and stir until meat and onions are well coated. Mix the corn, green chiles, and diced tomatoes in a saucepan.
  • Stir to combine. Add the can of refried beans. Mix until well combined. Now Place a thin layer of enchilada sauce on the bottom of your baking dish. Divide the tortillas into six pieces and place 6 tortillas on top.
  • Sprinkle 1/3 of the enchilada salsa over the tortillas. Spread 1/3 of the bean-meat mixture over the cheese. Continue to layer the bean and meat mixture, ending with layers of tortillas, sauce enchilada, and remaining cheese.
  • Bake covered for 20 minutes. Now uncover the pan and bake for an additional 20 minutes until the cheese is melted. Sprinkle with cilantro. Sprinkle with any toppings. Cut into squares and serve.

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