We are big fans of Mexican food in our
house casa. We are regulars at the local Mexican restaurant, and Ryan’s homemade guacamole is pretty much a staple in our fridge, so when I found this recipe for Mexican Lasagna on my quest for pantry cooking recipes, I knew it was worth a try.
Because I was focused on using only items we had on hand, I had to make a few tweaks in the ingredients, but HOLY MOLEY this recipe is great!
First, it makes a lot of food – and all the ingredients are inexpensive. Based on 6 servings and the price I paid for the ingredients (to the best of my recollection), this costs about $2.11 per serving. You can add ground beef or turkey to the red sauce if you’d like, but I did not – and I honestly didn’t miss it at all! For our 2 1/2 person family, this easily makes enough for dinner and at least one lunch.
Secondly, it’s comforting and satisfying. My first thought was – wow, this tastes like a Mexican Pizza from Taco Bell! However, by my scientific and fact-based calculations (ha!), it’s about 1,000 times healthier. I was counting down the minutes to lunch all day yesterday in anticipation of eating the leftover yumminess.
Third, you probably have most – if not all – of the ingredients on hand, so it’s a great last minute I-don’t-know-what-to-do-for-dinner option. This goes great with a salad, some chips and salsa or just served on its own.
Without further ado, here is the recipe!
adapted from a recipe on Sugar & Spice by Celeste
Makes 6-8 servings
- 1 tablespoon cooking oil
- 1 medium onion, chopped
- 1 4-ounce can green chiles
- 1 teaspoon salt
- 2 14-ounce cans diced tomatoes, “chili ready” are preferred, but not required
- 1 tablespoon ketchup
- 2 15-ounce cans black beans, drained and rinsed
- 1 15-ounce can of corn (regular or cream-style)
- 2 1/2 cups grated cheddar cheese
- soft flour tortillas (I used 6-inch ones, and I used 9 of them in this recipe)
- guacamole, salsa, hot sauce, other toppings – optional
1. Preheat oven to 400 degrees F. Saute the onions in the oil in a large skillet for 3 minutes. Add can of green chiles and cook for another 2-3 minutes, until onions are soft.
2. Add cans of diced tomatoes. Add water to one can (about 1/4 of the can) and add that to the skillet as well. Add ketchup and salt. Bring to a simmer and let cook for about 10 minutes.
3. While the sauce is cooking, combine the drained beans and corn in a bowl. Add 2 cups of the shredded cheese, reserving 1/2 cups of the cheese. Combine.
4. In a large oven-safe casserole dish (I used an oval shape one, but any shape would work), put a layer of the red sauce on the bottom, then top with three of the tortillas. Depending on the size of the tortillas you have and the shape of the casserole dish, you may have to tear the tortillas into pieces to get good coverage. It doesn’t have to be perfect – but you should try to cover most of the sauce.
5. Next, add a layer of the bean and corn mixture. You don’t want it to be too thick, but it should definitely cover all the tortillas.
6. Repeat this process two more times: red sauce, tortillas, bean and corn mixture. Top the lasagna with any remaining red sauce and the reserved 1/2 cup of shredded cheese.
7. Cook uncovered for 30 minutes at 400 degrees. I think it’s helpful to place a cookie sheet in the oven on the rack beneath the casserole dish to catch any spills, but it’s not necessary if you don’t have one.
8. Let rest for 15 minutes before serving. Top with guacamole, salsa, hot sauce and/or other toppings, if desired.