Mexican Lasagna

Mexican Lasagna

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
Read the whole recipe on Pam's Midwest Kitchen Korner