Mexican Beef Lasagna

This Mexican Beef Lasagna is great a make-ahead meal with nutritious and hearty ingredients!

The Recipe Redux has been around for 54 months so this month’s challenge was to check out page 54 or page 154 in the cookbook that is nearest to you and adapt the recipe enough to make it your own.

I mostly work at my desk in my living room and the closest cookbook was The Healthy Beef Cookbook.

I received that cookbook on my recent Nutrition Adventure Beef Trip.

It’s full of nutritious beef recipes that is full of inspiration so I was thrilled to dive it!

Finding out that page 154 of the cookbook was a Mexican recipe sealed the deal too.

It was great since as you can tell I have quite a few Mexican-inspired recipes on Chocolate Slopes. My husband is a big fan of Mexican food.

So you’re welcome honey!

And don’t be mistaken by the title – there is no pasta in the recipe.

The “lasagna” comes from how the tortillas are layered with a sauce/beef/veggie mixture which makes it look like lasagna.

Dietitian’s Dish

This is an excellent example of a dish that can have a ton of added nutrients without noticing.

The added black beans, onions and olives add a bit more protein, fiber and healthy fats without sacrificing flavor.

With every dish I make that is a casserole style or has some sort of sauce, I always try to add vegetables or beans whenever possible.

And the best part is my kids barely notice!

However, I’m also all for serving raw or roasted vegetables to kids to allow them to taste and feel and gain interest in tehm. That is without intentionally hiding vegetables. 

Enjoy! And don’t forget to check out some creative adaptations from fellow Recipe Reduxers below!

Mexican Beef Lasagna

A hearty and nutritious Mexican beef dish!

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Ingredients

  

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 medium onions chopped
• 2 cans 10 ounces mild enchilada sauce
• 1 can 15 ounces black beans, drained and rinsed
• 1 can 4.5 ounces mild green chilies
• 1/2 cup salsa
• 1 teaspoon ground cumin
• 9 whole wheat tortillas
• 1 3/4 cup 2% shredded Mexican-blend cheese divided
• 1 can 2.25 ounces black olives, rinsed and drained
• 1 tablespoon ground cilantro

Instructions

 

• Preheat oven to 350°F.
• In a large skillet heat olive oil over medium high.
• Add ground beef and onion and cook until beef is thoroughly browned.
• Add 1 can of the enchilada sauce, black beans, green chilies, salsa and cumin and bring to a boil.
• Reduce heat and simmer for 5 minutes, stirring occasionally.
• Spray an 11 x 7 inch pan with non-stick cooking spray.
• Place 3 tortillas on the bottom, cutting to fit if necessary.
• Add about 1/4 cup enchilada sauce over top of the tortillas followed by 1/3 of the beef mixture and 1/3 of the cheese. Repeat the layers twice, excluding the last cheese layer.
• Add the remaining enchilada sauce, olives and cilantro to the top.
• Cover with aluminum foil and bake for 30 minutes.
• Remove foil and sprinkle with remaining cheese. Bake uncovered for about 5 additional minutes or until cheese is melted.

Notes

If making this dish ahead of time, prep everything without putting it in the oven, then refrigerate it overnight and cook for 45 minutes.

Tried this recipe?Let us know how it was!

This Mexican Beef Lasagna post first appeared on Chocolate Slopes.

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