Mexi-Lasagna Recipe

Name: Mexi-Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef; 1 large onion, finely chopped; 2 -4 garlic cloves, minced; 2 bell peppers, seeded & diced; 2 fresh ancho chilies, seeded & diced; 2 tablespoons new mexico chile powder; 2 teaspoons ground cumin; 1 teaspoon crumbled dried oregano; ½ teaspoon ground cinnamon; 1 teaspoon black pepper; 2 teaspoons salt; 24 ounces mild salsa; 15 ounces black beans, drained; 15 ounces whole kernel corn, drained; 16 ounces sour cream; 2 eggs, slightly beaten; ½ cup grated parmesan cheese (use Mexican variety if available); 2 tablespoons chopped fresh cilantro or 2 tablespoons flat leaf parsley; 12 ounces shredded colby-monterey jack cheese; 8 ounces shredded sharp cheddar cheese; 10 (8 inch) flour tortillas, cut into half-moons

Servings: persons

1 lb lean ground beef
1 large onion, finely chopped
2 -4 garlic cloves, minced
2 bell peppers, seeded & diced
2 fresh ancho chilies, seeded & diced
2 tablespoons new mexico chile powder
2 teaspoons ground cumin
1 teaspoon crumbled dried oregano
½ teaspoon ground cinnamon
1 teaspoon black pepper
2 teaspoons salt
24 ounces mild salsa
15 ounces black beans, drained
15 ounces whole kernel corn, drained
16 ounces sour cream
2 eggs, slightly beaten
½ cup grated parmesan cheese (use Mexican variety if available)
2 tablespoons chopped fresh cilantro or 2 tablespoons flat leaf parsley
12 ounces shredded colby-monterey jack cheese
8 ounces shredded sharp cheddar cheese
10 (8 inch) flour tortillas, cut into half-moons

1
Preheat oven to 350F and spray 9 x 13 inch pan with Pam; set aside.
2
Brown ground beef with onion, garlic and peppers, drain grease.
3
Stir in seasonings (next 6 ingredients).
4
Simmer about 8-10 minutes.
5
Add salsa and heat until it is bubbly.
6
While sauce simmers, in medium bowl, mix sour cream, beaten eggs, Parmesan cheese and cilantro or parsley.
7
Stir in 1/2 cup of Colby-Jack cheese.
8
Set aside.
9
Mix the remaining shredded cheeses together.
10
Line greased pan with 1/3 of tortillas.
11
Spread with 1/3 of sauce; drained, black beans; half of sour cream mixture and 1/3 of mixed cheeses.
12
Next: layer 1/3 of tortillas; 1/3 of sauce; drained, corn; remaining half of sour cream mixture and 1/3 of cheese.
13
Finally: layer remaining 1/3 of tortillas and remaining 1/3 of sauce.
14
Wrap pan snugly in foil.
15
Bake 35-40 minutes.
16
Remove foil, top with remaining cheese.
17
Bake additional 12-15 minutes until lasagna is bubbly and cheese is lightly browned.

2460

kcal

Calories

105

Fat

268

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 lb lean ground beef, 1 large onion, finely chopped, 2 -4 garlic cloves, minced, 2 bell peppers, seeded & diced, and more.

Yes, Mexi-Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexi-Lasagna

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