Mexican Lasagna
Mexican Lasagna
Ingredients
For the Mexican Lasagna
- 1 tablespoon olive oil
- 1/2 cup white onion, chopped
- 1 pound ground beef
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 ounce taco seasoning, 1 packet
- 1 pouch Somos Enchilada Red Sauce
- 10 ounces Somos Mexican Street Corn Pinto & Black Beans, 1 pouch (283g)
- 1/4 cup water
- 6 soft tortillas, 6-inch, corn or flour
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups Monterey Jack cheese, shredded
For the Garnish
- 1/2 cup diced tomatoes
- 2 tablespoons green onions, sliced
- 1/2 avocado, sliced
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Heat olive oil in a large skillet or pan over medium heat. Add the chopped white onions and sauté until softened, about 3-5 minutes.
⏱️ 5 min
- 3
Add the ground beef to the pan with the sautéed onions. Crumble the beef with a spatula and cook until it is browned, about 7-10 minutes. Drain any excess grease.
⏱️ 10 min
- 4
Season the cooked beef with salt, pepper, and taco seasoning. Stir well to combine.
⏱️ 2 min
- 5
Pour in the Somos Enchilada Red Sauce and the Somos Mexican Street Corn Pinto & Black Beans. Add the water to the mixture. Stir everything together until well combined and heated through, about 3-5 minutes.
⏱️ 5 min
- 6
In a rectangular baking dish (approximately 9x13 inches), spread a thin layer of the beef and bean mixture at the bottom.
⏱️ 2 min
- 7
Place soft tortillas on top of the meat mixture, covering the bottom of the dish. You may need to overlap them slightly or cut them to fit.
⏱️ 2 min
- 8
Spread another layer of the beef and bean mixture over the tortillas.
⏱️ 1 min
- 9
In a small bowl, combine the shredded cheddar cheese and Monterey Jack cheese. Sprinkle a generous amount of the mixed shredded cheese over the meat layer.
⏱️ 2 min
- 10
Repeat the layering process: tortillas, beef and bean mixture, and cheese, until you have used all the ingredients, ending with a final layer of cheese on top. (Typically 2-3 layers depending on dish size).
⏱️ 5 min
- 11
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
⏱️ 20 min•🌡️ 375
- 12
Remove the foil and continue to bake for another 20 minutes, or until the cheese is bubbly and melted and the edges are lightly browned.
⏱️ 20 min•🌡️ 375
- 13
Once baked, remove the lasagna from the oven. Let it rest for 5 minutes before serving.
⏱️ 5 min
- 14
Garnish with diced tomatoes, sliced green onions, sliced avocado, dollops of sour cream, and fresh cilantro as desired. Serve and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Lasagna
For the Mexican Lasagna
- 1 tablespoon olive oil
- 1/2 cup white onion, chopped
- 1 pound ground beef
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 ounce taco seasoning, 1 packet
- 1 pouch Somos Enchilada Red Sauce
- 10 ounces Somos Mexican Street Corn Pinto & Black Beans, 1 pouch (283g)
- 1/4 cup water
- 6 soft tortillas, 6-inch, corn or flour
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups Monterey Jack cheese, shredded
For the Garnish
- 1/2 cup diced tomatoes
- 2 tablespoons green onions, sliced
- 1/2 avocado, sliced
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Heat olive oil in a large skillet or pan over medium heat. Add the chopped white onions and sauté until softened, about 3-5 minutes.
⏱️ 5 min - 3
Add the ground beef to the pan with the sautéed onions. Crumble the beef with a spatula and cook until it is browned, about 7-10 minutes. Drain any excess grease.
⏱️ 10 min - 4
Season the cooked beef with salt, pepper, and taco seasoning. Stir well to combine.
⏱️ 2 min - 5
Pour in the Somos Enchilada Red Sauce and the Somos Mexican Street Corn Pinto & Black Beans. Add the water to the mixture. Stir everything together until well combined and heated through, about 3-5 minutes.
⏱️ 5 min - 6
In a rectangular baking dish (approximately 9x13 inches), spread a thin layer of the beef and bean mixture at the bottom.
⏱️ 2 min - 7
Place soft tortillas on top of the meat mixture, covering the bottom of the dish. You may need to overlap them slightly or cut them to fit.
⏱️ 2 min - 8
Spread another layer of the beef and bean mixture over the tortillas.
⏱️ 1 min - 9
In a small bowl, combine the shredded cheddar cheese and Monterey Jack cheese. Sprinkle a generous amount of the mixed shredded cheese over the meat layer.
⏱️ 2 min - 10
Repeat the layering process: tortillas, beef and bean mixture, and cheese, until you have used all the ingredients, ending with a final layer of cheese on top. (Typically 2-3 layers depending on dish size).
⏱️ 5 min - 11
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
⏱️ 20 min•🌡️ 375 - 12
Remove the foil and continue to bake for another 20 minutes, or until the cheese is bubbly and melted and the edges are lightly browned.
⏱️ 20 min•🌡️ 375 - 13
Once baked, remove the lasagna from the oven. Let it rest for 5 minutes before serving.
⏱️ 5 min - 14
Garnish with diced tomatoes, sliced green onions, sliced avocado, dollops of sour cream, and fresh cilantro as desired. Serve and enjoy!
⏱️ 3 min