Mexican Tortilla Lasagna Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    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
    Cook Time: 40 min


    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:


    Posted On:

    February 18, 2012

    Print Recipe

    Speak Your Mind