Take out Tuesday, Mexican Lasagna

This is a great dish for this time of year, it’s really easy, quick to put together, can be done ahead of time and to this transplanted California girl, it’s the definition of Comfort Food!  We don’t need any extra challenges during the holidays, plus it’s LOADED with veggies.

You might even have all the ingredients on hand! Even better!  Basically some meat, sour cream, corn, black beans, Enchilada sauce & cheese.

I had about 1/3 lb of ground beef in the freezer and about the same amount of breakfast sausage that I wanted to use up.  This combo was what made this so good and a little different from a standard taco casserole.

After cooking and draining the meat and sausage, I added the corn and black beans, some taco seasoning and decided to throw in some green onion

and some fresh spinach.  I always add more veggies to EVERYTHING if possible.

I love magic spinach!

Starting with a prepared 9×9 casserole dish, pour a thin layer of sauce in the bottom of the dish and top with some of the meat mixture & some cheese

I was going to use lasagna noodles, but with a stack of tortillas in the fridge that required no other prep, I talked myself right out of it!  Plus Hungry Husband thinks he hates lasagna, so I played it a little safer.  I just spread them with a little sour cream and arranged them into a layer on top of the meat and cheese.

Keep layering the dish as you would a lasagna, layering meat mixture, cheese and tortillas spread with sour cream, tearing the tortillas to fit.  End with a layer of tortillas, pour more enchilada sauce over all, add some more grated cheese and this dish is ready for the oven or the fridge.

I wasn’t racing the clock as I sometimes do, but I swear this came together in 20 minutes and it was tucked away for later.  I am pretty brain dead by 6pm so I like to have dinner in a stage that’s not too complicated!

Let this sit for about 10 minutes, as you would a lasagna, so that when you cut into it, it will hold it’s shape better

I hope you enjoy this as much as we did!

Here’s the recipe/method

MEXICAN LASAGNA    for a printable version click here

1/3 lb. ground beef

1/3 lb. regular breakfast sausage

1 can corn

1 can black beans

2 green onions chopped

1/2 bag fresh spinach

2 T taco seasoning

S & P

1/2 cup sour cream

8 flour tortillas

4 ounces of sharp cheddar, grated

1 can green Enchilada sauce

1 can red Enchilada sauce

Brown the meat and drain well and return to skillet.  Drain black beans and rinse well.  Drain corn.  Combine beans and corn with meat and toss with seasonings. With skillet on low heat stir in green onion and top with spinach.  Cover skillet and let spinach steam for several minutes.  Stir and continue until spinach has wilted and mixture is combined.   Stir in 1/2 can green sauce. Build casserole buy putting a thin layer of green sauce in bottom of baking dish and top with a layer of meat and a layer of cheese.  Spread 2 or 3 tortillas with sour cream and tear to fit over meat and cheese layer.  Repeat until ingredients are used up, ending with tortillas.  Pour 1 can of red sauce over all and top with more cheese.  When ready to bake put into a 350 oven for 45-60 minutes until hot and bubbly. Let rest for 10 minutes before cutting.

Serves 6

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Comments
8 Responses to “Take out Tuesday, Mexican Lasagna”
  1. Your cooking makes me wanna move in with you! Is there room for one more at the table?!

    Like

  2. I make something similar to this, but never thought of adding spinach — what a great idea! It looks delicious.

    Like

  3. lulu says:

    Yum, this sounds like something I’d really like as I’m crazy about lasagna and Mexican food.

    Like

  4. I forget about Mexican Lasagna! Your recipe looks very good.
    Thanks,
    Lina

    Like

  5. Jenn says:

    Oh my gosh. This looks so good and I love that you added spinach. Saving this one to try later!

    Like

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