Mexican Lasagna
Mexican Lasagna
Ingredients
For the Meat Filling
- 1 1/2 pounds ground beef, or ground turkey
- 2 teaspoons Brass Cuisine Beef & More Seasoning, or to taste
- 1 yellow onion, diced
- 1 ounce taco seasoning, 1 packet
- 1/2 cup Hill Country Fare Enchilada Sauce Mild
- 10 ounces Ro-Tel Original Diced Tomatoes & Green Chilies, 1 can, undrained
- 15 ounces black beans, 1 can, rinsed and drained (or pinto beans)
- 1/4 cup water
For Assembly
- 19 ounces Hill Country Fare Enchilada Sauce Mild, 1 can (remaining from meat filling)
- 12 flour tortillas, medium-sized (or corn tortillas)
- 2 cups mozzarella cheese, shredded
- 2 cups Mexican cheese blend, shredded (or cheese of your choice)
For Garnish
- 1/2 cup sour cream, as needed
- 1/4 cup fresh cilantro, chopped, as needed
Instructions
- 1
In a large pan or skillet, add the ground beef or ground turkey. Sprinkle with Brass Cuisine Beef & More Seasoning and add the diced yellow onion.
⏱️ 2 min
- 2
Cook the meat over medium-high heat, breaking it apart with a meat chopper or spoon, until it is fully browned and cooked through. This should take about 8-10 minutes.
⏱️ 10 min
- 3
Once the meat is cooked, carefully drain any excess grease from the pan.
⏱️ 1 min
- 4
To the drained meat, add the taco seasoning, 1/2 cup of Hill Country Fare Enchilada Sauce, the can of Ro-Tel Original Diced Tomatoes & Green Chilies (undrained), and the rinsed and drained black beans. Stir to combine.
⏱️ 3 min
- 5
Add 1/4 cup of water to the meat mixture. Bring to a gentle simmer, then reduce heat to low and let it simmer for 5-7 minutes to allow the flavors to meld together.
⏱️ 7 min
- 6
Preheat your oven to 350°F (175°C). Pour about 1/2 cup of the remaining enchilada sauce into the bottom of a 9x13 inch foil baking dish (or similar oven-safe dish) and spread it to cover the base.
⏱️ 2 min•🌡️ 350
- 7
Arrange a single layer of flour tortillas over the enchilada sauce in the baking dish, overlapping slightly as needed to cover the bottom. You will likely use 3-4 tortillas per layer.
⏱️ 2 min
- 8
Spoon about one-third of the meat sauce mixture evenly over the tortillas.
⏱️ 2 min
- 9
Sprinkle about 3/4 cup of shredded mozzarella cheese and 3/4 cup of shredded Mexican cheese blend over the meat layer.
⏱️ 1 min
- 10
Repeat the layering process: add another layer of tortillas, followed by another third of the meat sauce, and then another layer of mozzarella and Mexican cheese.
⏱️ 4 min
- 11
For the final layer, place tortillas, then spread the remaining meat sauce over them. Pour any remaining enchilada sauce over the meat, and then top generously with the remaining mozzarella and Mexican cheese.
⏱️ 3 min
- 12
Bake the Mexican Lasagna in the preheated oven for 25 to 30 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
⏱️ 30 min•🌡️ 350
- 13
Remove from the oven and let rest for 5 minutes before cutting and serving.
⏱️ 5 min
- 14
Garnish individual servings with a dollop of sour cream and a sprinkle of fresh cilantro, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Lasagna
For the Meat Filling
- 1 1/2 pounds ground beef, or ground turkey
- 2 teaspoons Brass Cuisine Beef & More Seasoning, or to taste
- 1 yellow onion, diced
- 1 ounce taco seasoning, 1 packet
- 1/2 cup Hill Country Fare Enchilada Sauce Mild
- 10 ounces Ro-Tel Original Diced Tomatoes & Green Chilies, 1 can, undrained
- 15 ounces black beans, 1 can, rinsed and drained (or pinto beans)
- 1/4 cup water
For Assembly
- 19 ounces Hill Country Fare Enchilada Sauce Mild, 1 can (remaining from meat filling)
- 12 flour tortillas, medium-sized (or corn tortillas)
- 2 cups mozzarella cheese, shredded
- 2 cups Mexican cheese blend, shredded (or cheese of your choice)
For Garnish
- 1/2 cup sour cream, as needed
- 1/4 cup fresh cilantro, chopped, as needed
Instructions
- 1
In a large pan or skillet, add the ground beef or ground turkey. Sprinkle with Brass Cuisine Beef & More Seasoning and add the diced yellow onion.
⏱️ 2 min - 2
Cook the meat over medium-high heat, breaking it apart with a meat chopper or spoon, until it is fully browned and cooked through. This should take about 8-10 minutes.
⏱️ 10 min - 3
Once the meat is cooked, carefully drain any excess grease from the pan.
⏱️ 1 min - 4
To the drained meat, add the taco seasoning, 1/2 cup of Hill Country Fare Enchilada Sauce, the can of Ro-Tel Original Diced Tomatoes & Green Chilies (undrained), and the rinsed and drained black beans. Stir to combine.
⏱️ 3 min - 5
Add 1/4 cup of water to the meat mixture. Bring to a gentle simmer, then reduce heat to low and let it simmer for 5-7 minutes to allow the flavors to meld together.
⏱️ 7 min - 6
Preheat your oven to 350°F (175°C). Pour about 1/2 cup of the remaining enchilada sauce into the bottom of a 9x13 inch foil baking dish (or similar oven-safe dish) and spread it to cover the base.
⏱️ 2 min•🌡️ 350 - 7
Arrange a single layer of flour tortillas over the enchilada sauce in the baking dish, overlapping slightly as needed to cover the bottom. You will likely use 3-4 tortillas per layer.
⏱️ 2 min - 8
Spoon about one-third of the meat sauce mixture evenly over the tortillas.
⏱️ 2 min - 9
Sprinkle about 3/4 cup of shredded mozzarella cheese and 3/4 cup of shredded Mexican cheese blend over the meat layer.
⏱️ 1 min - 10
Repeat the layering process: add another layer of tortillas, followed by another third of the meat sauce, and then another layer of mozzarella and Mexican cheese.
⏱️ 4 min - 11
For the final layer, place tortillas, then spread the remaining meat sauce over them. Pour any remaining enchilada sauce over the meat, and then top generously with the remaining mozzarella and Mexican cheese.
⏱️ 3 min - 12
Bake the Mexican Lasagna in the preheated oven for 25 to 30 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
⏱️ 30 min•🌡️ 350 - 13
Remove from the oven and let rest for 5 minutes before cutting and serving.
⏱️ 5 min - 14
Garnish individual servings with a dollop of sour cream and a sprinkle of fresh cilantro, as desired.
⏱️ 1 min