HL Café’s Mexican Lasagna
- 2 1/2 lb ground beef
- 1 onion, diced small
- 3/4 tsp chili powder
- 3/4 tsp salt
- 1/4 tsp ground cumin
- 1 1/2 cups salsa
- 1 4-oz can chopped green chilies
- 1 15-oz can refried beans
- 2 packages small corn tortillas (about 24)
- 2 cups shredded cheddar
- 1 small bunch cilantro, leaves chopped
Love Mexican food? Adore Italian food? This easy and delicious dish combines both worlds with a layered lasagna-style family favorite! Vegetarians can make it without the meat, substituting tofu, seitan, or tempeh as a delicious protein alternative.
Preheat oven to 350°F. In large bowl, combine beef, onion, chili powder, salt, and cumin, mixing thoroughly to fully season the meat. On med-high heat in large skillet, brown beef and onions together (this can be done in batches if necessary) and drain on paper towel once beef is nice and crispy. While meat and onions are draining, combine salsa, chopped green chilies, and refried beans in medium bowl and mix well. To assemble, use a large casserole or baking dish and create layers in the following order: tortillas, bean mixture, meat mixture, and cheese. Repeat as many times as possible, ending with a final layer of tortillas topped with cheese. Bake for 25-30 minutes and sprinkle with chopped cilantro before serving.