Description
The Tex-Mex Layered Delight offers a creative and flavor-packed twist on traditional lasagna. Infused with signature Southwest spices and layered with corn tortillas, this casserole blends the robust textures and tastes of ground meat, cheeses, and vegetables, anchored in a spiced tomato sauce. It’s an ideal dish for bringing a zesty variation to family dinners or for spicing up social gatherings.
Ingredients
Scale
- Extra virgin olive oil
- 1 1/4 pounds ground beef or ground turkey
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seeds
- 1/4 teaspoon cayenne
- 1 (14-ounce) can refried pinto beans
- 2 medium onions, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed or diced tomatoes, preferably fire roasted
- 1 (7-ounce) can diced green Anaheim chiles
- 1/2 teaspoon dried oregano
- 12 (6-inch) corn tortillas
- 2 cups coarsely grated Monterey Jack cheese
- 2 cups coarsely grated mild cheddar cheese
- Sour cream
- Avocado
- Cilantro
- Iceberg lettuce
Instructions
- Cook the Meat: Heat 2 tablespoons of olive oil over medium-high heat in a sauté pan. Add ground meat with spices and cook until browned. Set aside.
- Prepare the Vegetable Sauce: In the same pan, add another tablespoon of olive oil, sauté onions and bell peppers until softened. Mix in garlic, tomatoes, chiles, and oregano, and simmer for 15-20 minutes.
- Soften Tortillas: Heat 1/2 cup of olive oil in a skillet and lightly fry each tortilla, letting excess oil drain on paper towels.
- Assemble the Casserole: In a 9×13-inch dish, layer tortillas, refried beans, meat mixture, half the cheese, and sauce. Repeat and top with remaining cheese.
- Bake: Bake at 350°F for 35 minutes until bubbling. Let it cool for 10-15 minutes before serving.
- Prep Time: 1 hour
- Cook Time: 35 minutes