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1
First, prepare the meat filling for the Mexican lasagna.
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2
Heat the canola oil in a large skillet over medium high heat.
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3
Brown the ground beef in it while breaking it up with a spoon for about 5 minutes.
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4
Then add in the diced onion, chiles and chipotle pepper slices and let them get soft and fragrant for a minute.
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5
Season and flavor the mixture with the salt, cumin and chili powder.
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6
Spoon in the tomato paste, Worcestershire sauce and fresh cilantro and give everything a good stir, letting it simmer for 2 minutes.
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7
Then take the pan off of the heat and stir in the cream cheese.
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8
Preheat oven to 350 degrees F. Take a 9 x 13 lasagna pan and lightly grease it on the bottom with a little of the salsa.
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9
Then take 3 of the tortillas and lay them across the bottom to make the first layer.
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10
There will be round edges that come up the side of the pan, trim them away.
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11
You can freeze the trimmings, dont waste them!
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12
Cut them up into little strips and crisp them up to go over soups or salads.
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13
Add half of the meat mixture, then 1/3 of the remaining salsa and a generous layer of the cheese.
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14
Repeat this for the next layer.
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15
Then add the last 3 trimmed tortillas on top, the last of the salsa and a very healthy amount of the cheese to top it off gloriously.
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16
Bake the assembled lasagna for about 2530 minutes to heat everything through and make the cheese bubbly and melty.
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17
Take it out and let it cool for a couple of minutes, then serve immediately with some extra fresh cilantro on top!
