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CINCO DE MAYO RECIPE: Mexican Lasagne

Mexican lasagne, a crowd-pleasing recipe.
Photo courtesy Taste Of Home.

 

Here’s a fun and tasty Tex-Mex comfort food dish for Cinco de Mayo, from Taste Of Home: Mexican lasagne, which adds Mexican flavors to the classic Italian dish. Serve it with a big green salad.

The correct spelling of the word, by the way, is lasagne, ending with an “e”; lasagna ending with an “a” is an Americanization.

MEXICAN LASAGNE RECIPE

Ingredients

  • 2 pounds ground beef
  • 1 can (16 ounces) refried beans
  • 1 can (4 ounces) chopped green chilies or finely chopped jalepeños (more if you like things hot)
  •  

  • 1 envelope taco seasoning
  • 2 tablespoons hot salsa
  • 4 cups (16 ounces) shredded Colby-Monterey Jack cheese or a Mexican cheese mix, divided
  • 12 ounces uncooked lasagna noodles (we used whole wheat noodles for better nutrition)
  • 1 jar (16 ounces) mild salsa
  • 2 cups water
  • 2 cups (16 ounces) sour cream
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3 green onions, chopped
  • 1 medium tomato, chopped, optional
  •  
    Preparation

    1. COOK beef in a large skillet over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.

    2. LAYER 1/3 of the noodles and meat mixture in a greased 13 x 9-inch baking dish. Sprinkle with 1 cup of cheese. Repeat layers twice.

    3. COMBINE salsa and water; pour over top. Cover and bake at 350°F for 1 hour or until heated through.

    4. TOP with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes longer. Let stand for 10-15 minutes before cutting. Yield: 12 servings.
     
    VARIATIONS

  • Substitute corn tortillas for lasagne noodles, 6 per layer, overlapped.
  • For a lower beef:bean ratio, use just 1 pound of ground beef and 32 ounces of refried beans.
  • Provide self-serve garnishes: fresh cilantro, sliced green onions, green and/or black olives, hot sauce, salsa, sour cream or plain Greek yogurt and/or tortilla chips.
  • Serve with a side of guacamole.
  •  
    WINE PAIRING

    Enjoy this recipe with a medium-bodied red wine such as Chianti, Malbec, Sangiovese or Zinfandel.

      





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