Mexican Lasagna

This post may contain affiliate links, which gives me a small percentage of the sale, at no cost to you. Thanks for your support!

This recipe came from a cookbook my cousin Lexie gave me when I got married. My family really likes Mexican food, so we have it on a regular basis. This Mexican Lasagna is similar to enchiladas and is great served with shredded lettuce and sour cream, or a green salad. You can make it spicy or mild depending on the salsa you use. If you have people at your house that don’t like olives (like my seven year old), you can leave them out.

Mexican Lasagna

1# hamburger
1 15oz can diced tomatoes
1- 1 1/2 cups salsa
1 tsp cumin
7-8 large flour tortillas, or 10-12 small
1 can refried beans
1 can sliced olives
2-3 cups grated cheddar cheese
Brown and drain hamburger. Add tomatoes, salsa, and cumin and let simmer. Spread a thin layer of refried beans on each tortilla, then sprinkle with olives and a little cheese. Roll up and place in greased 9×13″ pan. (I have to tuck under the ends of the tortillas when I use the large variety.) Pour meat mixture over the top. Sprinkle with remaining cheese. Cover and bake at 350 for about 30 minutes, or till hot and bubbly.
-Serves 8
-You can take the cover off for the last 10 minutes of baking if you prefer enchiladas that are more crisp on the bottom and toasted on the top.


Speak Your Mind