easy Mexican lasagna photo by vsimon
My oldest daughter requested I post easy entrees. Actually, most people want easy entrees. So here you go. Mexican Lasagna is family friendly, budget friendly, and time friendly.
This has been a favorite of our personal chef clients for years. I usually make it in 3 or 4 small Pyrex rectangles. These containers measure approximately 5×7 inches.
We layer the ingredients in each container and the client does the final warming. If you assemble it in 1 or 2 portions per container, it can be quickly warmed in the microwave.
Mexican lasagna freezes well too. So make some for now, and save some for later.
Mexican lasagna is easy for older kids to assemble, and easy to warm themselves if they are eating on their own.
The ingredient amounts are not critical here. You can even make this meatless and the carnivores aren’t likely to notice. Simply mix the chili powder in with the beans if you delete the meat.
I think the refried beans are required though. They add a creamy consistency and help hold this all together. And do try the green chilies, they are not hot.
Is this gluten free? What do I need to watch our for?
Chili powder is usually gluten free. Taco seasoning may not be, and it costs more.
Do not substitute wheat flour tortilla for corn, even if you don’t need gluten free. The corn tortillas are really better here. We use corn tortillas in this recipe for all our clients, glutinous and gluten free.
There are many gluten free commercial varieties of salsa. Keep reading those labels!
Other nutritional concerns
Go for the leanest beef you can find.
This dish can be high sodium if you are not careful, and maybe that does not matter to you.
Refried beans are often high sodium. You can get lower sodium canned whole beans, or cook your own beans without salt. Mash them, or pulse in a blender to get the creamy consistency.
Purchased salsa can vary a great deal in sodium content. Choose lower sodium varieties and well as gluten free. Trying a bit more heat also increases the flavor so you will not miss the reduction in salt.
Cheese can be high sodium. Use sharp cheddar for more flavor, and reduce the cheese to 1 cup.
Easy Mexican Lasagna
|1 pound ground beef||480 gm|
|2 tablespoons chili powder||15 gm|
|12 corn tortillas||12|
|1- 15 oz can refried beans||425 gm|
|2 cups shredded cheddar cheese||240 gm|
|1- 4 oz can chopped mild green chiles||120 gm|
|3 cups salsa, approximately||720 ml|
|1/2 cup sour cream, optional||120 ml|
|1 avocado, diced, optional||1|
cilantro to garnish, optional
Make and bake.
Preheat oven to 350 degrees.
Brown ground beef with chili powder.
Cut a few of the tortillas into quarters, to fit in the corners of the pan. You can use a knife, but scissors work great too.
In an 9×9 pan, layer 1/2 to 1 cup salsa, 2 tortillas plus some quarters, a few glops of refried beans, about 1/3 of the cooked ground beef, some chiles, and some cheese. No need to be exact here.
Repeat 2-3 times.
Bake at 350 for 45 minutes.
Garnish with sour cream, avocado, and cilantro.
Or be your own personal chef and prep the lasagna to bake or microwave later.
Allow cooked ground beef to cool. Layer as above in 3 or 4 smallish oven safe dishes with lids. Cover and store in the fridge or freezer.
If frozen, thaw overnight in the fridge.
Bake in a 350-degree oven for 20-30 minutes. Or microwave for 6-10 minutes.
See, it really is easy.