Wednesday, March 31, 2010

Weeknight Inspiration: Mexican Lasagna

This is one of my hubby's recipes.  It is kind of one of those bachelor concoctions but I actually really like it.  It is great to feed a crowd or good on a weeknight because you can make it ahead and then pop it in the oven on a night you don't feel like cooking too much.  Freezes great and leftovers are better than the first go round.

Mexican Lasagna
1 pound lean ground beef or turkey
1can Rotel
1can ranch style beans
1 can cream of mushroom soup
3 cups mexican shredded cheese
1 onion, diced
1 Tbsp cumin
10-12 tortillas (can use flour or corn, whichever you prefer)
salt and pepper to taste
1 Tbsp olive oil

Sautee the onion in olive oil until tender.  Add ground beef and cook thoroughly. 

Drain the fat.  Add the canned goods, cumin and salt and pepper.  Let simmer for about 15-20 minutes.

In a large glass baking dish, layer the bottom with the meat mixture.  Add a sprinkling of cheese and a layer of tortillas.  Repeat until you get to the top of the dish.  Top with remaining cheese.

Bake at 400 degrees for about thirty minutes until warm and bubbly.


  1. Hey, great lasagna recipe here! I love experimenting on my lasagna trying different pasta and adding/omitting different ingredients. I will definitely try this one..I'm just wondering why you call it Mexican lasagna?

  2. Thanks! We call it Mexican lasagna because the tortillas replace the noodles and we use Rotel and Ranch Style Beans which we also use in lots of Mexican dishes.


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