Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, lasagna mexicana. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast. Like traditional lasagna, this casserole also freezes.
Lasagna Mexicana is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Lasagna Mexicana is something which I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook lasagna mexicana using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Lasagna Mexicana:
- Get 1 lb ground beef
- Make ready 6-8 oz guacamole
- Get 10-12 oz bag frozen southwest blend vegetables
- Prepare 8 oz Mexican shredded cheese
- Make ready 10 oz can enchilada sauce
- Take 1/2 cup salsa con queso
- Take 5 (10 inch) flour tortillas
- Take 14.5 oz can diced tomatoes
- Make ready 1 oz taco seasoning
This vegetarian Mexican lasagna is the ultimate healthy dinner recipe! Layered with lasagna noodles, corn, and black beans, it's full of zesty flavor. Enjoy this delicious Mexican lasagna Mexican recipe! Lasagna Mexicana con Tortillas de Maiz y Carne Molida. related topicsBeef Recipes.
Instructions to make Lasagna Mexicana:
- Preheat oven to 400 and coat 9in square baking dish
- Brown beef and drain, add taco seasoning and 1 cup tomatoes
- Cook vegetables until hot, stir in salsa con queso until hot.
- Spread 1/2 cup enchilada sauce on bottom of pan, top with 1 tortilla, 1/4 cup cheese then 1 1/2 cup meat mixture. Place another tortilla topped with 1/4 cup cheese and 1 cup vegetables. Repeat layers
- Top with remaining tortilla, 3/4 cup enchilada sauce, 1/2 cup tomatoes and a cup cheese.
- Cover with foil and bake 30 minutes
- Remove foil, bake 10 more minutes. Let stand 10 minutes. Top with guacamole and serve.
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