Mexican Lasagne

Prep time: 15 – 20 minutes
Cook time: 45 – 50 minutes

It is tagged as “mexican lasagne” but you could also think of it as a nachos casserole.

  • 1 pound ground beef
  • ¼ cup dry unflavored oatmeal
  • 1 medium yellow onion diced
  • 2 teaspoons minced garlic
  • 1 package taco seasoning
  • water (amount called for by taco seasoning)
  • 2 – 10 oz. cans red enchilada sauce
  • 4 oz. can green chiles
  • 15 oz. can black beans drained and rinsed (optional)
  • 18 corn tortillas
    FLAT, soft corn torillas, not pre-made taco shells.
  • 4 cups shredded cheese – Mexi-blend or jack and cheddar
  • 1 cup Oaxaca cheese, or other white Mexican cheese
  • 2-3 roma tomatoes diced, 1 for garnish
  • 1 bunch of green onions sliced for garnish
  • Sour cream for serving
  1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
  2. Cook ground beef and onion in a large skillet over medium heat until the meat is browned and the onions softens.
  3. Add minced garlic and the oatmeal to the skillet and saute for 1-2 minutes longer.
  4. Add taco seasoning and water and stir over medium heat until well combined.
  5. Stir the tomatoes, green chiles, and black beans into the meat mixture and heat through.
  6. Line the prepared baking dish with 6 corn tortillas, overlapping slightly to cover the bottom of the casserole dish.
  7. Spread ⅓ of the meat mixture over the tortillas. Sprinkle 2 cups of the cheese over the meat mixture.
  8. Continue layering corn tortillas, meat mixture, and cheese to form three layers total.
  9. Cover with aluminum foil and bake for 30-40 minutes until casserole is bubbly and the cheese is fully melted.
  10. Garnish with diced tomatoes and green onion. Let the casserole sit for 10 minutes for easy slicing and serving.
  11. Serve with sour cream.

– With any options be mindful of the moisture content, you do not want too much or too little.
– Ground OR shredded meat of your choice can be substituted for ground beef.
– Salsa instead of the fire-roasted tomatoes – roughly 1 ½ cups. (Again be mindful of water content, and any extra heat your salsa choice may bring.)
– Corn can be added to the meat mixture. (Fresh or frozen, canned can be soft and watery)
– The corn tortillas soak up just enough moisture from the rest of the casserole but do not get soggy and add some nice texture and sturdiness to the dish.