Mexican Lasagna

Thursday Night Dinner 036

There are so many recipes out there for Mexican Lasagna, you really don’t have to look very far. All you have to do is pick one that appeals most and go with it! Growing up, this was a family favorite, a staple. Mom found the recipe in a Southern Living cookbook and the recipe was called Matador Mania. Over the years it has evolved into something else now, it’s juicier, spicier, cheesier and just down right awesome! Of course each time we make this no two pans are ever alike, unless we’re making these in bulk. Sometimes the spices will vary or the refried beans will vary depending on what we can find. Since we are watching our carbohydrates I now make this with low carb high fiber flour tortillas. I posted a video on my Facebook page showing one of the steps I have to take in preparing this dish. The full 2 minute and 25 second video on my Page (sorry for the background noise, I had the floor fan running since I had three burners going and an oven preheating).

The recipe is simple and can be made ahead of time. Here’s what you’ll need:

1 pound ground beef

1 onion, chopped

2 cloves garlic, minced

Salt and Pepper to taste

1/2 cup water

1 packet of your favorite taco seasoning

1/2 tsp dried oregano

1 can of refried bean (I used black bean refried beans)

16 oz  jar of your favorite salsa or taco sauce

6 (7 inch) corn tortillas

8 oz sour cream

1-2 cups of cheddar cheese, shredded

Preheat oven to 375 degrees.

Brown ground beef with onions and minced garlic. Drain fat, season with salt and pepper to your liking. Stir in packet of taco seasoning, water and oregano. Let this simmer for 10 minutes on low to allow the flavors to blend. Stir in the refried beans, this will help bind it up and thicken the meat mixture. If it gets too thick just add a little water to help thin it, you want to be able to spread the meat, not deal with clumpy thick meat.  In a 7×12 or 7×11 baking dish spoon some salsa or taco sauce into the pan, just enough to cover the bottom of the dish.

Arrange three corn tortillas on top of the sauce, spoon half the meat mixture on the tortillas, half the cheese, half the sour cream and finish with more salsa/sauce. Repeat the layers on more time minus the sour cream layer (save it for anyone who might like to have some on top of their portion during the meal), your top layer should be cheese. Cover the pan with foil, bake for 40-45 minutes covered. Remove the foil and bake for an additional 15-20 minutes to allow the cheese to melt and brown slightly on top.

Let the casserole cool for about 10 minutes before serving and enjoy with your favorite tortilla chips, sour cream, guacamole, rotel dip, or more salsa. This dish is simple, delicious and is always requested in our house.

To make this low carb, just use low carb high fiber flour tortillas. For best results, fry them up in a little peanut or coconut oil. The crispy texture will soften while baking and absorb some of the salsa. You can use ground turkey or ground chicken if you prefer. I find I have to use a little extra salsa when I make it lower in carbs, to help compensate for the fried tortillas, plus I leave the sour cream out when I make it since my Dad isn’t a huge fan of it. As for leftovers, last night I had one serving leftover…and I doubled the batch! LOL All I’ve heard today was how yummy it was, how it was better than before.  If you use the black beans it will darken your meat some and bake darker just like you see in my photo.

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Be prepared for no leftovers!

Happy eating!

One thought on “Mexican Lasagna

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