I never thought of the word “lasagna” in Mexican cuisine but, the word fits this recipe perfectly!
Technically, we all know lasagna is a wide flat type of pasta used in the Italian lasagna we all like ~ the baked casserole composed of layers. However; in this delicious south-of-the-border dish, flour tortillas replace the traditional pasta. Unfortunately, I don’t know what magazine I clipped and then adapted this recipe from.
The tortilla shells are stacked between layers of enchilada sauce, Spanish rice, corn and creamy pungent cheese. There is a plethora of ways to make this; instead of ground beef, try ground turkey or chicken; refried beans instead of the corn, and add the seasonings that you like. That’s the beauty of this Mexican lasagna ~ whatever your taste buds crave will most likely work!
- 2 pounds lean ground beef
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cans (10-ounces each) enchilada sauce
- 1 (11-ounce) can shoepeg corn, drained
- 1 tablespoon Hot Mexican-Style Chili Powder
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 1 package (8.8-ounce) ready-to-serve Spanish rice
- 10 flour tortillas, warmed and quartered
- 4 cups shredded Mexican cheese blend
- Toppings, if desired: shredded lettuce, salsa, sour cream, taco sauce