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mexican lasagne

(1 rating)
canadiancook avatar
Recipe by
Kim Miller
@canadiancook
maui, HI

I really enjoy flavorful dishes, and this one is spot on. The tortillas and the sauce and cheese meld together like a lasagne does. I use El Pato Tomato Sauce - which I discovered at Save-alot, in the spanish aisle. They come in 7 oz cans. I hope you enjoy this as much as my family does.

(1 rating)
yield 6 serving(s)
prep time 25 Min
cook time 45 Min
method Bake

Ingredients For mexican lasagne

  • 1 lb
    lean ground beef or turkey
  • 2 c
    cheddar cheese
  • 1/2 c
    frozen pepper mix
  • 1/2 c
    pico de galo mix (found in produce dept)
  • 1/8 tsp
    cumin
  • 1/8 tsp
    red pepper
  • 1/4 tsp
    parsley
  • 1/4 tsp
    salt
  • dash
    black pepper
  • 2 Tbsp
    cooking wine or whatever you have on hand
  • 2 can
    mexican tomato sauce mild. el pato brand
  • 1 pkg
    large or medium sized flour burrito.
  • 2 Tbsp
    olive oil
  • 1 pt
    sour cream
  • 1 can
    sliced black olives

How To Make mexican lasagne

  • 1
    In a large saucepan, add 2 tbsp of olive oil, and heat, add the pico de galo and saute. When the onions are becoming a bit translucent, add the ground beef.
  • 2
    Next while the beef mixture is sauteeing, add the cumin, red pepper, parsley, salt and pepper.
  • 3
    On an oblong baking pan (11 x 14) add a couple dashs of olive oil, and add about 1/4 of one of the can's of tomato sauce, and add to the bottom of the pan, and try to spread out the sauce a little.
  • 4
    Add about 1/4 to 1/2 cup of beef mixture into the tortilla. Add more to the edge, so you can roll up the tortilla easily. I put my large burrito's horizontally, and then with the extra space, I did one vertically, and then cut the end of the burrito so it fit nicely in the pan.
  • 5
    Using almost all the remaining tomato sauce - cover the tortillas. (save some of the sauce for leftovers) Cover the tortillas with the cheddar cheese.
  • 6
    To save time, in the same pan you cooked the ground beef in, saute the frozen pepper mixture and add the wine and saute for a few minutes.
  • 7
    Add the saute pepper mixture on to the tortillas. I added the peppers to the center of the pan to make it look nice, but you can spread it over the entire pan if you prefer
  • 8
    Bake at 350 for 45 minutes. Serve with a dollop of sour cream and sliced black olives.
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