Mexican Lasagna Recipe

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I'm not one to brag, but I make a pretty good chili.  In fact, it is so good that I came in 3rd place for our work Chili Cook Off this year.  Seriously, does this not look good to you?  It's dang good.

So when Filimone wanted to make Mexican Lasagna for dinner, my Chili recipe was an easy go-to as the lasagna filling.  Let me tell you, this Mexican Lasagna rocked our table last night.  And the only thing that could have made it better would've been sour cream on the side.  But as you know, the grocery stores are not fully stocked due to COVID-19 and I was not going to make a special trip for sour cream if I wasn't SURE it would be there.  So we did without.  It was still great.  I mean, look at our pan.  We killed it!

If you choose to make your own lasagna noodles like we did (because I wasn't trying to go to the store to get that either), try Basic Pasta Dough (No Egg) recipe  from Food.com.  It was so easy and delicious. I found it hard to believe something that good, could be that simple--but it was!  Now, it did take a bit of time, and MUSCLE as Filimone found out.  But anything worth anything takes a good amount of effort.




Click here for the YouTube Video Filimone and I made guiding you on your Mexican Lasagna journey to DIY.  Filimone and I put a lot of work into this dish but it was so worth the time together.  Who needs more of your attention?  Whose attention would you like to have? I'd love to see your culinary skills at work with that special someone in your life so when you DO make your Mexican Lasagna, feel free to post a picture of you "Making Memories & Food" in your kitchen💗

Mexican Lasagna YouTube Video

Mexican Lasagna 
Prep Time:  15 Minutes           Cook Time: 1hr 45 min             Serves:  10-12


Ingredients:

  • 3 lbs ground beef
  • 1 yellow onion, diced
  • 1 green bell pepper
  • 3 tomatoes, diced (or 30 oz can diced tomatoes)
  • 4 oz can diced green chiles
  • 2 15 oz can beans, drained (beans are optional but any type will do)
  • 15 oz can sweet corn
  • 4 1/2 tsp chili powder
  • 1 tsp garlic powder
  • 2 tsp salt
  • 2 tsp pepper
  • 3 tsp cumin
  • 1 tsp paprika (optional)
  • 1 tsp onion powder (optional)
  • 1/2 tsp red pepper flakes (optional for an added KICK)
  • 15 oz can tomato sauce
  • 15 oz can tomato soup
  • 2 cups chicken, vegetable or beef broth
  • 1/4 cup brown sugar (balances out the acidity of the tomato sauce & soup)
  • 3 cups shredded Mexican or cheddar cheese
  • Lasagna noodles prepared per package directions, or can use corn tortillas
Optional Toppings:
*Sour Cream 
*Green onions

Meat Sauce Directions:
  1. Dice onion, bell pepper and tomato. Set aside
  2. Brown ground beef on medium high heat. Drain grease.
  3. Mix diced veggies in ground beef and cook about 5 minutes.
  4. Add green chiles, beans, corn and all spices.  Mix well and cook another 10 minutes.
  5. Add tomato sauce, tomato soup, broth and brown sugar.
  6. Simmer on medium low-low heat 30 minutes.
Lasagna assembly directions:
  1. Prepare lasagna noodles as directed 
  2.  Preheat oven to 350 degrees Fahrenheit
  3. Spray non-stick cooking spray on bottom of 9x13 cake pan or lasagna dish.
  4. Spread about 3/4 c of the meat sauce on the bottom pan.
  5. Place first layer of lasagna noodles or corn tortillas over the meat sauce.  This will keep the noodles from sticking to the bottom.
  6. Layer with a few cups of meat sauce
  7. Sprinkle top of meat sauce with 1 cup of shredded cheese
  8. Repeat layers: noodles, meat sauce, cheese until you end with the meat sauce as last/top layer.
*DO NOT PUT CHEESE ON TOP LAYER UNTIL LASAGNA HAS COOKED THROUGH 1 HR

      8.  Cover tightly with foil and bake 1 hour
      9.  Remove from oven, uncover and sprinkle cheese on top
     10.  Place back in oven UNCOVERED for 2 minutes or until cheese has melted

Serve with a dollop of sour cream and tortilla chips.











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