Mexican Lasagna
Mexican Lasagna

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, mexican lasagna. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Browse Our Official Site For Easy Lasagna Recipes. Regular lasagna noodles work just fine here, but you could use no-boil noodles as well. What goes well with Mexican lasagna?

Mexican Lasagna is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Mexican Lasagna is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have mexican lasagna using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mexican Lasagna:
  1. Make ready 1 1/2 lb Ground beef
  2. Prepare 16 oz Chorizo
  3. Make ready 1 can Red enchilada sauce
  4. Prepare 1 1/2 cup Frozen corn
  5. Make ready 1 can Black beans
  6. Prepare 1 packages Corn tortillas (18 tortillas)
  7. Get 2 cup Shredded cheddar cheese

Cool the baked casserole, wrap either the whole casserole or individual servings in plastic and foil, then freeze for up to three months. Mexican lasagna has become one of our kids' favorite meals and to this day, it is a "regular" dish in our households now that we have our own little families. This dish is mostly reminiscent of layered enchiladas but we love the Italian spin on it. Add a kick to your evening with our VELVEETA® Mexican Lasagna, featuring feisty salsa and bubbly Mexican-inspired VELVEETA®.

Steps to make Mexican Lasagna:
  1. Heat oven at 350°F. Meanwhile, cook the chorizo in a large pot. Once the chorizo is cooked, add the beef and cook until brown. Drain meat mixture if necessary. Season the meat mixture ( you can use taco seasoning ). I use 3 tablespoons of Knorr chicken bouillon and 2 packets of Sazon Goya instead of the taco seasoning.
  2. Add the can of enchilada sauce, corn and beans, stir until fully blended. Turn off the stove and add1 and 1/2 cups of cheese into the meat mixture ( reserve the other 1/2 ). Blend well until cheese has melted.
  3. Spray baking dish (13 x 9) with non-stick cooking spray. Layer the baking dish with tortillas then pour meat mixture. Repeat until the baking dish is full. Sprinkle the top with remainder 1/2 cup of cheese. Bake for 15 minutes. The food is ready when the cheese has melted and the consistency of the tortilla is soft but cooked.
  4. The following step is optional: pour 8 ounces of sour cream into a bowl. Pour a splash or two of milk into the bowl and mix. Add some pepper and salt to taste. The consistency of sour cream should be not too thick or runny. Pour sour cream on lasagna and enjoy!

With just one bite you're sure to see why reviewers are raving about our VELVEETA® Mexican Lasagna recipe. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.

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