Lasagna may traditionally hail from Italian kitchens, but Mexican cuisine can certainly introduce a new twist to the classic dish! Amazing Mexican Lasagna layers tortillas with deliciously spicy and savory taco meat, hearty and creamy beans, plenty of melted cheese, and a decadent cream sauce for the full lasagna feeling! There’s so much to discover and enjoy about Amazing Mexican Lasagna, you’ll keep finding new things, from the bright tomatoes baked into it to the avocados on top! You might need to compare Italian and Mexican lasagnas to find out which one you love best!
Ingredients
For the lasagna:
- 1/2 pound ground mild pork sausage
- 1/2 pound ground beef
- 1 (15-ounce) can jalapeño ranch-style pinto beans, drained
- 2/3 cup canned diced tomatoes with green chilies, undrained
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (10.75-ounce) can cream of celery soup
- 1 (10.75-ounce) can cream of mushroom soup
- 1 (10-ounce) can enchilada sauce
- 9 (6-inch) corn tortillas
- 2 cups cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
Optional toppings:
- 1 medium tomato, seeded and diced
- 4 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 medium avocado, chopped
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish.
Step 3 –In a large skillet over medium-high heat, cook the sausage and the ground beef, while crumbling, until they are no long pink, about 5-7 minutes.
Step 4 –Drain the fat from the skillet.
Step 5 –Stir in the pinto beans, the tomatoes with chilies, the garlic powder, the cumin, the salt, and the pepper.
Step 6 –In a saucepan over medium heat, stir together the cream of celery soup, the cream of mushroom soup, and the enchilada sauce.
Step 7 –Cook the soup mixture until thoroughly heated.
Step 8 –Spoon 1/3 of the sauce onto the bottom of the prepared baking dish.
Step 9 –Layer 3 of the tortillas into the baking dish.
Step 10 –Spoon 1/2 of the beef mixture and 1/2 of the remaining sauce over the tortilla layer.
Step 11 –Sprinkle 1/2 of the cheddar cheese over the sauce layer.
Step 12 –Repeat the layers, starting and ending with the tortillas.
Step 13 –Sprinkle the top with the Monterey Jack cheese and bake until heated through and bubbly, about 30 minutes.
Step 14 –Serve topped with the tomatoes, the green onions, the cilantro, and the avocado.
