Recipe Detail

Mexican Tortilla Lasagna

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  • Brief Description

    An easy way to cook up two meals at once, and freeze one for a later time.

  • Main Ingredient

    Ground Beef

  • Category:  Main Dish

  • Cuisine:  Mexican

  • Prep Time:  20 min(s)

  • Cook Time:  40 min(s)

  • Recipe Type:  Public

  • Source:


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  • Notes:

    To Reheat: 1. One to two days before you plan to serve it, place frozen lasagna in refrigerator so it has time to thaw. 2. Remove plastic wrap; re-cover with the foil. Bake 50 minutes; uncover and bake 10 minutes more until heated through.

  • Posted By:  mcarr

  • Posted On:  Feb 18, 2012

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Number of Servings:


  1. 2 pounds - Ground Beef
  2. 2 whole - Large Poblano Chile Peppers
  3. 3 tablespoons - Chili Powder
  4. 2 cans - Fire-roasted Diced Tomatoes
  5. 1 cans - Corn kernels
  6. 1 cans - Mild Enchilada Sauce
  7. 1 cups - Chopped Cilantro
  8. 8 whole - Flour Tortillas
  9. 8 ounces-fluid - 2% milk Cheddar


1. Heat oven to 400°F. Coat two 8-9 inch (1.5-2 qt) square or round baking dishes with cooking spray.
2. Put beef and peppers in a deep 12-in. nonstick skillet. Cook over medium-high heat, breaking up chunks of meat, 9 minutes or until beef is browned and peppers are crisp-tender.
3. Stir in chili powder; cook 1 minute. Stir in tomatoes, corn and enchilada sauce; bring to a simmer. Remove from heat and stir in cilantro.
4. To assemble each lasagna: Line bottom of each baking dish with 1 tortilla (it may come up the sides of the dish a bit). Top each with a rounded cup of meat mixture, then 1/4 cup of the cheese. Repeat layers 3 times.
5. Cover lasagna you are baking now with nonstick foil. Bake 20 minutes. Meanwhile, cover second lasagna with plastic wrap, then wrap tightly in nonstick foil. Freeze up to 2 months. (When ready to reheat, follow instructions in notes.)
6. Uncover lasagna and bake 10 minutes more or until heated through. Remove from oven; cool 5 minutes before cutting.


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