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Favorite Mexican Lasagna

Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors. —Tina Newhauser, Peterborough, New Hampshire
  • Total Time
    Prep: 25 min. Bake: 40 min. + standing
  • Makes
    12 servings

Ingredients

  • 1-1/4 pounds ground beef
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 cups salsa
  • 1 can (16 ounces) refried beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) enchilada sauce
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope taco seasoning
  • 1/4 teaspoon pepper
  • 6 flour tortillas (10 inches)
  • 3 cups shredded Mexican cheese blend, divided
  • 2 cups crushed tortilla chips
  • Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

Directions

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
  • Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture.
  • Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
  • Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.
Nutrition Facts
1 piece: 448 calories, 19g fat (9g saturated fat), 57mg cholesterol, 1240mg sodium, 43g carbohydrate (3g sugars, 8g fiber), 22g protein.

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