Mexican Lasagna

Mexican-Lasagna-header
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 8

Give this Italian classic a new twist with our Mexican Lasagna! Bold refried beans and enticing enchilada sauce bring a whole new spin to this pasta-less plate.

Ingredients

  • 2 pkgs. La Preferida Flour Tortillas (10 ct.)
  • 2 cans La Preferida Authentic Refried Beans (15 oz.)
  • 2 cans La Preferida Enchilada Sauce (10 oz.)
  • 1 can La Preferida Diced Green Chiles (4 oz.)
  • 1 ½ lb. ground beef
  • 1 cup avocado, diced
  • ½ cup shredded cheese (your choice)
  • 1 Tbsp. La Preferida Olive Oil

Method

Preheat oven to 350º

In a pan heat olive oil and cook ground beef. Once done, drain excess grease and set aside.

Heat beans according to package instructions.

Pour 2/3’s of the enchilada sauce can into baking dish. Arrange 9 tortillas over sauce so they cover bottom and sides of pan. Spread beans on layer of tortillas and pour remainder of enchilada sauce, top with with beef. Layer another 9 tortillas and repeat order from lower layer. Pour second can of enchilada sauce over second layer of tortillas and top with shredded cheese.

Bake for 30-40 minutes. Once done, sprinkle diced avocado and serve.

Suggestion from the Chef

If you don’t think the lasagna will be filling, serve your meal with a side of our Spanish Rice! 

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