non-vegetariangluten-free
mexican_american
Beef Gorditas
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
20 min
896 cal
40gProtein
58gCarbs
56gFat
1Recipes
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Creamy, cheesy Mexican Lasagna – a comforting dinner that's perfect for family nights. So soul-satisfying!
Layers of seasoned ground beef, beans, corn, and cheese stacked between corn tortillas and baked in a savory enchilada sauce. It’s a crowd-pleasing casserole that brings all the best taco flavors into one easy, comforting dish.
Serving size: 1 slice
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
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Creamy, cheesy Mexican Lasagna – a comforting dinner that's perfect for family nights. So soul-satisfying!
This mexican_american dish is perfect for dinner. With 958.88 calories and 53.89g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
In a large skillet over medium-high heat, heat the vegetable oil. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet. Cook for 5-7 minutes, breaking it apart with a spoon, until fully browned. Carefully drain off any excess grease.
Stir in the chili powder, cumin, oregano, salt, and pepper, and cook for 1 minute to toast the spices. Add the rinsed black beans, drained corn, and 1/2 cup of the enchilada sauce. Mix well and let it simmer for 2-3 minutes. Remove from heat.
Begin assembling the lasagna. Spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish. Arrange 4 tortillas in a single layer, overlapping slightly to cover the sauce.
Spread half of the beef mixture over the tortillas. Drizzle with 1 cup of enchilada sauce and sprinkle with about 1/3 of the shredded cheese (approx. 2/3 cup).
Repeat the layers: add another layer of 4 tortillas, the remaining beef mixture, 1 cup of enchilada sauce, and another 1/3 of the cheese.
Create the final layer by topping with the last 4 tortillas. Pour the remaining enchilada sauce over the top, ensuring it's covered, and sprinkle with the last of the cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Remove the lasagna from the oven and let it rest for at least 10 minutes before slicing. This is crucial for allowing the layers to set. Garnish with sour cream and fresh cilantro before serving.