Mexican Lasagna

 A Mexican Lasagna recipe that comes together in just 15 minutes. It’s with layered tortillas, refried beans a mix of ground turkey flavored with homemade taco seasoning.

I know the only remote resemblance this recipe has to the classic lasagna is the layering. But stay with me, I have all the tips for what will quickly become a family favorite.

To start you’ll want to check out Rubbermaid Brilliance Glass Food Storage Containers here. It’s intelligently crafted and beautifully designed, to be space-saving and highly useful. I love the modular design since it creates a space saving system in the refrigerator. The 360-degree clear lid and base makes it easy to see what’s inside and helps to me to reduce my food waste.

More than anything though, I love that it’s a 4-in-1 solution that allows for prepping, storing, cooking and serving. Yay to less waste and reduced cleaning.

Here a few answers to questions you may have before getting started:

Where can I Rubbermaid Brilliance Glass food storage containers?

You can click the link here or you can also find it on Amazon or at Bed Bath and Beyond.

Can the containers be used in the oven?

Absolutely, it’s oven safe up to 450F, just make sure to remove the lid.

Do the containers stain and are they leak proof?

Rubbermaid Brilliance Glass food storage containers do not stain and they are leak proof.

How far in advance can I make this recipe?

The recipe can be fully assembled up to three days a head of time and baked it right before serving.

Can this be prepped and frozen?

Absolutely. If frozen, increase bake time by an additional 20 minutes, or until the center is warm.

If I’ve missed any questions, let me know in the comment section.

Mexican Lasagna

Mexican Lasagna

Ingredients

  • 1 lb. turkey (or beef)
  • 1/4 cup taco seasoning (recipe follows)
  • 1 (4 oz.) can diced green chiles
  • 1 (4.25 oz) can chopped olives
  • 24 (6-inch) corn tortillas
  • 1 28oz. can green enchilada sauce store bought or homemade (homemade recipe follows)
  • 1 14oz. can refried pinto beans
  • 2 cups (8 oz.) grated Monterey Jack cheese
  • 2 cups (8 oz.) grated cheddar cheese, mild or sharp

Instructions

    To cook the meat, heat 2 tablespoons olive oil in a large sauce pan over high heat. Add the turkey and sprinkle the taco seasoning on top. Cook meat until no longer pink, breaking up any clumps while cooking, about  5-7 minutes. Remove from heat fold in green chiles and olives. 

    To assemble, spoon 1 cup sauce into dish and spread to an even layer. Top with 6 tortillas and spread another 1 cup of sauce to an even layer. Top with meat mixture, followed by 1/4 of the cheese. Top with another 6 tortilla, spread 1 cup of sauce to an even layer sauce and top with 1/2 of the beans followed by 1/4 of the cheese. 

    Repeat layering step once more. You will a total of four layers once completed.  

    If making ahead, cover and refrigerate overnight. 

    To bake, remove cover and place fully assembled lasagna pan into the oven (let pan come to temperature with the oven). Heat oven to 350 degrees F. Bake for 20 to 25 minutes or until lasagna is heated all the way through. 

To make green enchilada sauce, place 2 poblano peppers (stemmed and seeded, coarsely chopped, 7-8 tomatillos (husked and scrubbed), 2 serrano peppers chopped, 1 yellow onion, chopped, 4 garlic cloves unpeeled on a baking sheet and roast  375 degrees F for 20 minutes. Remove from oven, discard garlic peel and place everything in a blender or food processor and process until pureed. Add water to loosen the mixture if needed. 

To make taco seasoning, whisk together:  2 tablespoons ancho chile powder, 1 teaspoon chipotle chile, 11/2 teaspoon cumin, 2 teaspoon kosher salt, 1 smoked paprika, 1 teaspoon cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne pepper. Store in airtight container for up to 1 months. 

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