Mexican Lasagna

Name: Mexican Lasagna
Prep time: 50 min
Cook time: 55 min
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds lean ground beef; 1 yellow onion (chopped); 1/4 cup flour; 3 tablespoons chili powder (NOT cayenne pepper (see notes)); 1 tsp EACH ground cumin, garlic powder, ground coriander, salt; 1/2 tsp EACH smoked paprika, dried oregano; 1/4 teaspoon cayenne pepper (will not make it spicy); 1/3 cup tomato paste; 4-6 garlic cloves (minced); 3 1/2 cups reduced sodium chicken broth; 1 14.5 oz. can fire roasted diced tomatoes, (with juices); 1 4 oz. can mild chopped green chiles; 1 teaspoon unsweetened cocoa powder; 1 teaspoon sugar; a pinch of cinnamon; 1 15 oz. can pinto beans, rinsed and drained (may sub black beans ); 1 1/2 cup frozen sweet corn (no need to thaw); 1 6 oz. can chopped black olives (drained); 1/2 tablespoon apple cider vinegar; 15 regular lasagna noodles (NOT no boil); 2 cups freshly grated Monterrey Jack cheese; 2 cups freshly grated sharp cheddar cheese; 1 cup sour cream or Greek yogurt; 8 oz. Cream Cheese (softened); 1/2 cup mild salsa verde (I like Herdez); 1/4 teaspoon salt

Instructions

Prep:50minCook:55min

This Mexican Lasagna recipe is rich, satisfying, comforting, flavorful, cheesy, saucy and plain scrumptious! To make this Mexican Lasagna recipe, juicy meat, creamy beans and sweet corn are enveloped in the BEST bold, smoky, quick and easy homemade enchilada sauce then layered between tender lasagna noodles, a creamy salsa verde spiked sour cream/cream cheese filling and both cheddar and Monterrey Jack cheese then baked to bubbling perfection to create a mountain of hot, meaty, cheesy, fiesta in each satisfying bite. This Mexican Lasagna recipe is always a crowd-pleaser, can be prepped in the morning and baked at night, made in mass quantities, and/or frozen for later for the ultimate make-ahead dinner. It also makes terrific leftovers – should you be so lucky.

Updated at: Wed, 06 Dec 2023 02:25:26 GMT