Mexican lasagna is a wonderful change from the classic Italian style lasagna. Authentic Mexican flavors built into a lasagna! Mexican style shredded beef with refried beans and Mexican rice. Corn tortillas instead of lasagna noodles, Monterey jack cheese all smothered in a tangy red sauce and garnished with shredded lettuce, pico de gallo, guacamole and olives. Simply delicious!
2lbs. chuck roast, 2in. cubes and trim off fat ( you can also use top or bottom round )
1 1/2 tbsp. salt
1 tbsp. pepper
1 tbsp. cumin
1 1/2 tbsp. chili powder ( light or dark )
1 tbsp. garlic powder
1 tbsp. onion powder
4 bay leaves
1 onion ( small dice )
Method: Shredded Beef
Add meat, salt, pepper, cumin, chili powder, onion powder, garlic powder, and bay leaves to a 3 to 5qt. pot. Add water to cover, about 1/2in. over the top of the meat and boil covered for 2 hours stirring occasionally.
Add diced onion and boil for 1 more hour covered stirring occasionally. At this point the meat should start to break down. Remove bay leaves and continue to break it down using a wooden spoon or spatula ( I like the spatula ). Continue to boil uncovered until the liquid has evaporated and continue to shred the meat with the wooden spoon or spatula.The meat should be completely shredded after about 4 hours. Set aside and let cool to warm or room temperature.
Ingredients: Mexican Rice
2 cups rice ( uncooked )
4 cups water
2-3 tbsp. olive oil
1/2 onion ( small dice )
3 cloves garlic ( minced )
2 tbsp. powdered chicken bullion
1/2 teas. salt
1 teas. pepper
1 teas. dark chili powder
1 teas. light chili powder
6oz. red enchilada sauce ( mild )
Method: Mexican Rice
Preheat a 3-5 quart sauce pan on medium heat and add the olive oil. Add the rice and saute for 8 to 10 minutes to slightly brown the rice, stir often or it will burn. Carefully add the water as it will steam when it hits the pan and can burn you. Add all other ingredients and give it a good stir to blend. Bring to a boil and then reduce heat to low and simmer covered for about 20 minutes, until all of the liquid has been absorbed. Remove from heat.
Ingredients: Mexican lasagna (for 1 lasagna)
15 oz. shredded beef
12 oz. refried beans
12 oz. mexican rice
12 oz. monterey jack cheese
15 oz. red enchilada sauce ( I used La Victoria )
1 heaping tbsp. crema mexicana or sour cream
16 6in. corn tortillas
Method: Mexican Lasagna
Add red sauce to a medium size bowl and stir in a tablespoon of crema mexicana or sour cream. Cut tortillas in half and in half again to make long strips, these will be the “noodles”. Spoon about 4 ounces of the sauce into the bottom of a medium size casserole dish and spread to cover the bottom. Place a double layer of the tortilla strips on top of the sauce followed by a layer of refried beans ( 1/3rd or 4oz. ), then shredded beef ( 1/3rd or 5oz. ), then rice ( 1/3rd or 4 oz. ) then cheese ( 1/4th or 3oz. ). Repeat until you have 3 layers ending with tortillas. Add another ladle of sauce over the top and sprinkle with cheese. Here is a picture of the first layer.
This Mexican lasagna recipe can be a very versatile recipe simply by changing the type of meat. It is great with chicken, hamburger, steak or pork. Check out some of my other Mexican recipes for ideas, I’m sure you will not be disappointed.