Friday, February 12, 2010

Mexican Lasagne

THIS. IS. THE. BEST. NEW. RECIPE.  You have to try it.  If you use my yummy homemade refried beans-in-a-crockpot recipe, it's soooo easy and inexpensive!

Preheat: 375*
Categories: Mexican, Lasagne, Casserole, Freezeable

1 pound (16 oz.) Ground beef
1 teaspoon Cumin
2 teaspoons Chili powder (I skipped the cumin/chili powder combo and used taco seasoning.  In fact, I made two pounds of taco meat the day before and used one pound for burritos and one pound for this.  It's just a friendly, helpful tip from me, the not-fabulous chef, ha ha.)

2 cans Chopped green chilis (I used one of the larger cans they've come out with.  There's a little more than what you would get in two cans of chopped green chilis, but it's LESS EXPENSIVE to do the one larger can.)
2 cans Stewed tomatoes, drained

Refried beans
Mexican shredded cheese (Puh-leeze.  Do you think I did anything more than use my extra-sharp cheddar cheese from Sam's Club.  You're right.  I didn't. :))
Sour Cream
Corn Tortillas (I used corn tortilla chips, and it was sooooo good)
Lettuce, chopped (honestly, this...
Tomatoes, diced (and this... are optional.  We ate it without these toppings (on accident, ha ha), and it was still good)
(opt.) Salsa
(opt.) Sour Cream

1.  Cook ground beef.  Season it while cooking with the cumin and chili powder.  Drain.  I added the refried beans at this step.  I know, I know, it's cheating, but it was so much easier than trying to spread the darned beans later on.

2.  In a large bowl, stir together cooked ground beef, chilis and tomatoes.  Um, I'd like to say that the chilis make this dish spi-cy.  My husband is so happy and grateful and the rest of us are drinking lots of water.  I'd say that's a win-win dinner!  :)

3.  Layer the bottom of a glass pan (yes, the recipe said glass pan.  There's no reason you can't use something else)  with 6 corn tortillas.  Again, I just used tortilla corn chips.  I think it would be delicious either way, but I'm partial to the chips.

4.  Cover with half of the meat mixture, then sprinkle cheese to cover.  I know this is a little confusing not having amounts of shredded cheese to work with.  I think they're expecting you to purchase a large package of cheese.  Personally, I used about two cups of grated cheese.

5.  Layer refried beans, meat, and cheese once again.  
6.  Bake for 25-30 minutes at 375*.  It needs to be bubbly-hot.  I like to use the broiler to brown the cheese for a few minutes, mmm.

7.  Serve with fresh lettuce, tomatoes, and sour cream.


  1. Just made this last night. So good! I put an extra layer of tortillas on top of the first meat and cheese layers -- it made it easier to spread the refried beans. Thanks for the recipe!

    1. YAY! I don't get very many comments, so this was fun! :) I'm glad you like it--we love this recipe. :)