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Dine-In: Mexican Lasagna

Mexican LasagnaI’m the mother of boys. Hungry ones. Ones that go from a state of  “I’m starving to death” to “I’m stuffed” and back to “I’m starved” all in less than an hour. This happens 24 times a day, it seems!

In the afternoons after sports practices, I have to have huge snacks ready when they walk through the door – just to tide them over long enough to shower and come to the table for the real meal I’ve been fixing as fast as I can after work.

These “snacks” are usually what I would consider enough food to last me two days!

Right now we are in between football and baseball seasons, so Friday nights are back at home as much as we can. I love this time together, winding down from busy work and school days and yet not jumping headfirst into the crazy weekend that always lies ahead.

I’ve figured out that if I can make the house smell good when they walk in, I have a very good chance of keeping them home just a bit longer before heading out with their friends to wander the neighborhood – or now that my older son is driving, I’m not sure exactly all the stops he makes before his curfew hits! 

This recipe for Mexican Lasagna has nothing Italian about it really, but the corn tortillas act as the pasta layers. It’s easy, filling and can be made ahead and  just baked right before serving. I just serve it with a green salad and dinner is done! 


Mexican Lasagna
Serves 8

1 lb. ground beef
1 (1.25 oz) pkg taco seasoning
1 cup water
12 (6-inch) corn tortillas
1 cup salsa
1 (8 oz) can tomato sauce
1 (15 oz) can kernel corn, drained
1 (4 oz) can sliced black olives, drained
1 (4 oz) can diced mild green chiles, drained
2 cups Monterey Jack cheese, shredded

Preheat oven to 375° F. Brown meat; add taco seasoning and water. Cook until thickened. Spray a 9 x 13-inch pan with nonstick cooking spray. Place 6 tortillas in pan, overlapping as needed to fit. Mix salsa and tomato sauce; set aside. Top tortillas with half of the meat, corn, olives and chiles. Pour half of salsa mixture over this, and sprinkle with 1 cup cheese. Repeat layers, finishing with cheese. Bake 30 minutes. Let sit 10 minutes before cutting.

Nutritional Information: Calories Per Serving: 381, Fat: 16 g, Sodium: 737 mg, Carbohydrates: 33 g, Protein: 29 g

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Posted in: Cooking, Dine In

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