Layered Bean Beef Mexican Style Lasagne

Layered Bean Beef Mexican Style Lasagne
This is a really easy but yummy casserole lasagne style dish you can feed your family. It has a Mexican twist and uses tortillas instead of pasta plus lots of Salsa and beans.


1 lb ground beef, turkey or chicken. I used turkey
1 onion chopped
1 carrot chopped
1 red bell pepper chopped
2 cloves garlic
28 oz can tomatoes
2 cups salsa
1 tsp cumin
1 cup corn
1 can black beans
6 tortillas cut in half. I used whole wheat
1 can refried beans or 1 can white kidney beans mashed and mixed with a little bit of chicken broth but if you use ground beef, use beef broth
1 pkg shredded cheese. I used double cheddar

Oops forgot the carrot and garlic for this photo

Saute the ground meat, onion, pepper, carrot and garlic. Add the tomatoes, salsa and cumin. Simmer, covered, for 5 minutes. Then stir in the corn and black beans. 

Spread 2 cups of the ground meat mixture in the bottom of a 13x9 inch casserole dish. Top with 3-4 tortilla halves. How many you need depends on what size tortilla you used. Spread half the refried beans or mashed kidney beans on the tortillas then top with 2 1/2 cups mixture and 1/2 cup cheese. Repeat the layers, ending with a final topping of tortillas, tomato mixture and cheese. 
Hot from the oven

Spray a piece of tin foil with oil and use this, oil side down, to cover the casserole dish. Bake 375' oven for 30-25 minutes. Remove foil and continue baking another 5 minutes.

I served mine with slices of avocado and sour cream.

Because my husband hates avocado, I'm going to try mashing avocado with a bit of lime next time then spreading that on the tortillas before baking.  He'll never notice but it will give a nice extra flavour to the dish.


Anonymous said…
A great recipe for getting some veggies into our littlies diets. Any time they hear the word lasagna their eyes open wide.

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