Another recipe born out of the want (need) to use up those random leftover kitchen odds n’ ends!!
Always the best 🙂
Half can of black olives? check. Half bag of frozen corn? check. Remaining feta from this 10lb block hanging out in the freezer? check.
Check, check, check!
Super easy too. Just cook up the beef, layer up the “lasagna” and pop into the oven… voila!
Dinner is served 😀
- 1 lb. ground beef
- 1 onion
- 1 clove garlic
- 1 tsp each: dried oregano, cumin, chili powder
- 15 oz. can enchilada sauce (try the Hatch!)
- 3 large tortillas
- refried beans
- black olives, halved
- frozen corn
- crumbled feta
1. Prepare the spiced ground beef mixture.
Cook the onion in 1 tblsp olive oil for a few minutes, until it starts to turn translucent. Add the ground beef, oregano, cumin and chili powder and continue to cook until browned. Salt and pepper too if you so desire. Lastly, add the garlic towards the end.
2. Get the rest of the ingredients ready for lasagna assembly!
Tortillas. I used these organic red chile tortillas from Whole Foods. They are super yummy, I’d highly recommend them for a little added flavor punch 🙂
And I’ll just say it’s worth the extra pennies, this stuff rocks!
Great flavor with a bit of a kick too, which I clearly love 😛
I also rounded up some sliced black olives, frozen corn and refried beans.
No measurements here friends, just a bit of this and a bit of that.
Use whatever fillings you like. Green peppers would be nice here too me thinks!
3. Assemble the “lasagna.”
Start with a layer of enchilada sauce, just a few spoonfuls, into the bottom of a medium sized baking dish (that has been sprayed with cooking spray).
Follow with one and a half tortillas, or enough to cover the bottom of the dish.
Then a layer of refried beans, spread on top of the tortillas.
Followed by half of the spiced ground beef mixture.
Some frozen corn.
Sliced black olives.
Crumbled feta cheese.
And half the can of enchilada sauce.
Now repeat! In somewhat the same order, whatevs…
I left out a second layer of beans (because I ran out) and also left the crumbled feta for the final topper.
Feta is quite the unexpected addition, right? Kind of a replacement for queso fresco, at least that’s what I told myself 😉 Of course a grated cheese would also work well here too!
Cover the Mexican “lasagna” and place into a 375F oven for 30 minutes, until the casserole starts to bubble.
Then uncover for another 5-10 minutes so that the feta really melts and gets a little brown on top too!
Allow to cool for a few minutes before sinking your spatula (spoon?) into the lasagna and serving it up 😛
I had Fanatic parents over to enjoy this delicious Mexican inspired treat and we all agreed that the flavor was spot on! It had a richness with the ground beef and refried beans combo while also sneaking in some veggies too. Gotta love that!
That Hatch enchilada sauce is really very good I have to say too. Much better than the Old El Paso type brands 😉
This Mexican “lasagna” keeps very well in the fridge for reheated leftovers the next day (and day after?) too!
Have you ever made a Mexican inspired “lasagna”?
― Audrey Hepburn