Sunday, March 20, 2011

Mexican Lasagna

This is another recent family favorite! Lately, whenever I can, I split our dinners into 2 pans and freeze half so I always have home cooked meals ready to go in my deep freezer for those super busy days. This is the perfect recipe for doing that! An 8x8 pan was the perfect size to feed my family dinner + lunch the following day (and this lasagna gets even better the second day!).

Mexican Lasagna
-adapted from

1 1/2 pounds lean ground beef
1 yellow onion, diced
3 garlic cloves, minced
1 (6 oz.) can tomato paste
1 Tbs. chili powder
2 tsp. ground cumin
1/2 tsp. cayenne pepper (this amount will make it mild-- add and extra 1/4 tsp. for a bit of kick)
1 tsp. dried oregano
2 tsp. Kosher salt (or 1 tsp. regular salt)
1/2 tsp. pepper
3 (8 oz.) cans tomato sauce
1 4 oz. can of green chiles
1 (14.5 oz.) can diced tomatoes, drained
1 (15 oz.) can black beans, rinsed and drained
1 ½ c. frozen WHITE corn kernels
1 (6 oz.) can whole olives, roughly chopped
9-12 no-boil lasagna noodles
2 c. shredded mozzarella cheese
2 c. shredded cheddar cheese
2 c. sour cream
8 oz. cream cheese

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan (or two 8x8 pans) and set aside.

In a very large skillet, brown the ground beef and onion. Drain the grease and add the minced garlic and tomato paste. Stir to combine and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes, green chiles, and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.

Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer in the following order:

1. Place three noodles over the sauce.
2. Spread 1/3 of the sauce over the noodles.
3. Spread 1/3 of the sour cream.
4. 1/3 of the cream cheese (just pinch off chunks and toss them on top).
5. Sprinkle with 1/3 of the cheeses.

**Repeat the layers two more times until all the ingredients are used**

Cover the lasagna with greased foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting and serving. Serve with sour cream and garnish with cilantro.

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1 comment:

  1. I just made it tonight. Really yummy. And you're spot on about the splitting and freezing. I normally double a recipe and freeze a second one but I had most of the ingredients for this on hand but in half the amount so I decided to half it and it was plenty for us.

    Can't wait to try the soup Sunday night!