Mexican Lasagne

So I randomly decided that tortillas were just as good as pasta for lasagne, so I decided to give it a try.  Here’s what I came up with:


  • 1 lb. Ground beef
  • 1 can (14 oz) red enchilada sauce
  • 1 lg. can (31 oz) refried beans
  • 4 c. Spanish rice (or white rice with 3/4 c. picante mixed in)
  • 16 oz. Mexican blend cheese
  • 6 extra large tortillas (should be around 13″)
  • 1 pkg. taco seasoning
  • 1/2 c. onion, diced
  • 1/2 c. green pepper, diced
  • 2 cloves garlic


  1. Brown meat with onion, peppers, and garlic in skillet.  Add taco seasoning according to directions.
  2. Heat rice and beans.
  3. Lay tortillas in a 9×13″ pan, and trim edges to fit, saving cut-offs.  Remove tortillas.
  4. Pour in enough enchilada sauce to cover bottom, and cover with cut-offs from tortillas, trying to cover as much of the bottom as possible.
  5. Add 1/3 of beans on top of tortillas, and spread to edges.  Drizzle a few Tbs of enchilada sauce over beans, then sprinkle with cheese.
  6. Add a cut tortilla, sprinkle with 1/2 ground beef, drizzle with enchilada sauce, sprinkle with cheese.
  7. Add a 3rd layer, using rice.
  8. Repeat all 3 layers, saving a 1/2 c. of beans, rice, and meat.
  9. Add largest (best looking) tortilla to top.  Sprinkle remaining meat, beans, and rice on top, drizzle with enchilada sauce, and cover liberally with cheese.
  10. Bake in 350° oven for 30 minutes, or until top is browned.  Remove and let cool for 10 minutes before serving.

It turned out pretty well, however I think next time I may use corn tortillas, since the flour ones get a little gummy (but still delicious).

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