Laura’s Recipe Box: Mexican Lasagna

Mexican Lasagna - slice

Mexican food is a big hit at the Braley dinner table. We eat tacos, enchiladas or Dad’s favorite—Mexican Lasagna—at least once every week. We grow herbs in the garden and fresh cilantro adds great flavor to Mexican dishes. Serve this dish with Spanish rice and a salad and you have a very tasty dinner.


  • 2lbs. browned ground beef or turkey
  • 19oz can of enchilada sauce
  • 1 10 oz. can of Ro-Tel tomatoes
  • 18 white corn tortillas
  • 1 bunch of green onions
  • 3 cups of cheddar cheese
  • 1 can of black olives

Combine browned meat, enchilada sauce and tomatoes. Spoon a thin layer of meat sauce in a deep-dished 9×13 pan. Layer 6 tortillas on top, meat sauce, cheese, onions and lastly olives. Repeat 2 more times and top with fresh cilantro if desired. Cover with foil and bake at 350 degrees for 30-40 minutes or until the tortillas are fork tender.

Mexican Lasagna - pre-cooking

Mexican Lasagna - cooked


What is one of your favorite Mexican dishes?



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