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 😀

Mexican “Lasagna”

Serves 6

  • 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 🙂

This Hatch enchilada sauce was recommended by Chef Jesse during one of the many cooking classes that I’ve attended at Whole Foods…

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. 

The black olives were leftover from Saturday’s Mediterranean Chickpea Stew and the refriend beans were frozen leftovers from this homemade batch that Fanatic Mom previously made!

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”?

Have a great Wednesday everyone, not only is it halfway to the weekend, but also the day that we are finally booking our holiday cruise!  Needless to say, I’m pretty pumped, it’s been way too long 😀
 
“Nothing is impossible, the word itself says ‘I’m possible’!”
― Audrey Hepburn
 

15 Comments

  1. This is AWESOME! thank you so much – printing this right now. I love the idea of using the tortillas instead of the pasta. It makes it so lasagna-like! And you are a woman after my own heart using feta instead of “Mex” style cheeses. I will probably use goat cheese on mine, that’s what I did with your Greek lasagna. I hope my mom and I can make this soon and I will be sure to post whenever we do!

  2. Anything with black olives is a win in my book. Looks great!

  3. OKAY hold the phone! Great great idea…even though I don’t like olives (except in my martini, ya hurd), I STILL want to eat this!!!

    You are so creative, miss thang! I don’t make it over here often enough to tell ya that, but seriously, I am a fanatic (heh, heh) for the things you make! Keep up the good work sista 🙂

    • xoxo girl!!! you know a compliment from you on my kitchen adventures always makes me smile, you talented thang you! hope all is well! 🙂

  4. My new cooking goal is to find creative ways to use up leftovers and not let things go bad. I’m a major violator. (Just blogged about that today actually.) This is a great idea. Mexican anything is always a good time!

    • Thanks so much! I have to tell you that I found your blog through Kacy’s site and love it! You have a new follower for sure 🙂

  5. I’ve made a very similar version of Mexican lasagna – so, so good!
    I bet the feta was a nice addition…love its saltiness!

  6. Mmm… this looks super delicious!

  7. So yummy! I made Rachael Ray’s version a long while back and absolutely loved it! Its a great crowd pleaser.

  8. Like Erica, I have made Rachael Ray’s version a long time ago – I loved that recipe.

    I wish my husband would like refried beans though – would make my life so much easier!

  9. Yum! I wonder if I could make a vegetarian version. Hmm…

    • I’m thinking that a layer of black beans in lieu of the ground beef (using the same spices) would be super delicious too! 🙂

  10. That is such a great idea- I have to make this for my husband, he loves mexican! 🙂

  11. This looks great! I love the idea of going Mexican with lasagna. I am a total sucker for Mexican cuisine! And I love feta…I have a huge tub of it in the fridge now that I bought at the local warehouse store…because I live alone and thought it would be perfectly acceptable to buy a one POUND container of cheese! 😉

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