I’m sure there are a million and a half variations of Mexican lasagna out there. And my advice to you when making your own is this:
Layer in the pan what sounds good to you. Experiment. Change it up. Find what you like and pile it high.
I’ve tried a couple of different versions of this, some with rice and some without, but this is the latest one that I just made two pans of last week and threw in the freezer for after the baby arrives.
This recipe is easily doubled for larger crowds.
- 1 pound browned hamburger meat
- 1 can black beans (drained)
- 1 pound grated cheddar cheese
- one batch homemade enchilada sauce (super easy)
- 1 small can green chiles
- 12 corn tortillas
- Brown hamburger meat and drain grease. Set aside.
- Prepare enchilada sauce, then place just enough sauce into 9×13 pan to cover bottom.
- Place four tortillas into pan.
- Begin layering ingredients, alternating as you go. A bit of meat, some beans, some cheese.
- Place four more tortillas, then more sauce.
- Continue layering with meat, green chiles, beans, then cheese.
- Add remaining four tortillas, cover in sauce, then place remainder of cheese on top.
- At this point, you can either cover tightly with foil and freeze OR
- Bake at 375 to 400 til cheese is melted and edges are nice and bubbly.