Mexican Lasagna

Mexican Lasagna


1 pound lean ground beef

1 small sweet onion , diced small

salt and pepper , to taste2 cloves garlic , minced

15 ounce can refried beans

3/4 cup enchilada sauce

10 ounce can diced tomatoes with green chile peppers (such as Rotel), drained

4 ounce can diced jalapeño peppers , drained

2.25 ounce can sliced black olives , drained

8 good quality corn tortillas

8 ounces (2 cups) shredded Mexican blend cheese

sour cream, shredded lettuce, or sliced avocado,

for serving

homemade guacamole, for serving

homemade pico de gallo, for serving


Preheat oven to 350 degrees F. Coat an 8x8x4-inch baking dish with nonstick spray.

Cook beef and onion in a large skillet over mediumhigh heat; breaking it up into small crumbles, until no pink remains, about 3 minutes. Season with a sprinkle of salt and pepper, add in the garlic, stir to incorporate. Pour off all the grease.

Return to heat and stir in the beans, taco sauce, tomatoes, jalapeños, and olives until combined.Spread a thin layer of the mixture into the bottom of the prepared baking dish.

Cover with 2 tortillas, splitting one of them in half to fit. Spead more of the meat mixture on top, followed by 1/3 cup cheese.

Repeat these layers 3 more times, ending with meat mixture and cheese.

Transfer to the oven and bake until cheese is bubbly and golden, about 25 minutes.

Let rest for 10 minutes before slicing, which will help the layers stay intact.Serve with your choice of toppings and enjoy!

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