dhouha bakhouch This Pioneer Woman Mexican Lasagna consists of layers of flour tortillas, beans, cheddar cheese, seasoned ground beef, and hot salsa. When baked to golden perfection, it has a soft, melty feel and is rich, cheesy, and pleasantly strong. Its name alludes to the shape of traditional lasagna, but it has mouthwatering Southwestern spices.
Ingredients:
- Brown 1 pound ground beef.
- Stir in 1 cup salsa.
- Mix 1 cup canned black beans, drained.
- Sprinkle 2 teaspoons taco seasoning.
- Add 1½ cups shredded cheddar cheese.
- Grab 4 large flour tortillas.
- Slice 1 cup canned diced tomatoes, drained.
- Drizzle ½ cup sour cream.
- Chop 2 tablespoons fresh cilantro.
How To Make Pioneer Woman Mexican Lasagna
- Set the oven temperature to 375°F, or 190°C.
- In a skillet, brown the ground beef over medium heat.
- Add taco seasoning, black beans, and salsa and stir.
- Simmer for five minutes, stirring frequently.
- Grease a 9 × 9-inch baking dish and place a tortilla inside.
- Cover the tortilla with a layer of the beef mixture.
- Evenly distribute the diced tomatoes and cheddar cheese on top.
- Continue layering, adding cheese to the last tortilla.
- Bake, uncovered, until golden and bubbling, 20 minutes.
- Before slicing and serving, let cool for five minutes.
- Add sour cream on top and garnish with fresh cilantro.
Pioneer Woman Mexican Lasagna Recipe Tips:
- 🌱Mexican Lasagna for Vegetarians. Use diced bell peppers, corn, and seasoned black beans in place of the ground beef. Sauté the vegetables until they are soft. For added taste, add salsa, canned tomatoes, and taco spice. This vegetarian version is as rich and warm yet seems lighter. To maintain the traditional lasagna texture, keep the tortillas and cheddar cheese. For added warmth, sprinkle with smoked paprika. Savor every melty, cheesy bite while baking it according to the original recipe. It is the ideal choice for Mondays without meat.
- 🥑Avocado Crema with Mexican Lasagna. To give your Mexican lasagna a cool, creamy touch, add some fresh avocado crema. Add the lime juice, sour cream, ripe avocados, and a dash of salt to a blender. Spoon a liberal amount of avocado crema over the lasagna once it has baked to a bubbling perfection. This gives the cheesy, spicy layers a zesty, fresh contrast. For added taste, add crumbled cotija cheese and chopped cilantro. Every bite is simultaneously rich and revitalizing because to the exquisite combination of the cool crema and the heat.
- 🐓Shredded Mexican Lasagna with Chicken. Instead of ground beef, try using shredded rotisserie chicken. Add the beans, taco seasoning, and salsa to the chicken. Before adding the tortillas and cheese, give it a good stir to allow the flavors to meld. This recipe is satisfyingly meaty yet feels lighter. Bake until the top is golden brown and the cheese has melted. Lastly, add a dollop of sour cream and some fresh cilantro as garnish. It is a straightforward twist that gives each bite of soft, juicy chicken a burst of flavor.
How To Store & Reheat Leftovers?
- In The Fridge: Cover leftovers tightly with foil or plastic wrap. Refrigerate within two hours of baking. Keep it chilled for three days.
- In The Freezer: Wrap the entire dish tightly in foil and plastic wrap. Freeze for up to two months. Label with the date.
- To Reheat: Reheat covered in a 350°F (175°C) oven for 20 minutes. Microwave individual slices for 2-3 minutes until hot.
Pioneer Woman Mexican Lasagna Recipe Nutrition Facts
Calories: Deliver about 2,520 calories total in the full recipe.
Protein: Packs roughly 140 grams of protein across all six servings.
Total Fat: Carries close to 165 grams of total fat throughout the dish.
Saturated Fat: Contains about 72 grams of saturated fat in the recipe.
Carbohydrates: Offers nearly 140 grams of total carbohydrates in the lasagna.
Fiber: Provides around 22 grams of fiber thanks to beans and tortillas.
Sugars: Holds about 20 grams of natural and added sugars combined.
Sodium: Reaches approximately 4,800 milligrams of sodium in the full bake.
Calcium: Delivers nearly 1,400 milligrams of calcium from all the cheese layers.
Iron: Contains about 18 milligrams of iron from beef, beans, and tortillas.
Vitamin A: Offers around 2,100 IU of Vitamin A from cheese and tomatoes.
Vitamin C: Packs roughly 30 milligrams of Vitamin C from salsa and tomatoes.
Potassium: Provides close to 2,600 milligrams of potassium through beans, beef, and tomatoes.
Cholesterol: Contains approximately 500 milligrams of cholesterol in total.
Try More Recipes:
- Pioneer Woman French Bread Casserole
- Pioneer Woman Chicken Cordon Bleu Casserole
- Pioneer Woman Slow Cooker Chicken Tortilla Soup
- pioneer-woman-slow-cooker-cabbage-rolls-recipe
Pioneer Woman Mexican Lasagna
Description
This Pioneer Woman Mexican Lasagna consists of layers of flour tortillas, beans, cheddar cheese, seasoned ground beef, and hot salsa. When baked to golden perfection, it has a soft, melty feel and is rich, cheesy, and pleasantly strong. Its name alludes to the shape of traditional lasagna, but it has mouthwatering Southwestern spices.
Ingredients
Instructions
- Set the oven temperature to 375°F, or 190°C.
- In a skillet, brown the ground beef over medium heat.
- Add taco seasoning, black beans, and salsa and stir.
- Simmer for five minutes, stirring frequently.
- Grease a 9 × 9-inch baking dish and place a tortilla inside.
- Cover the tortilla with a layer of the beef mixture.
- Evenly distribute the diced tomatoes and cheddar cheese on top.
- Continue layering, adding cheese to the last tortilla.
- Bake, uncovered, until golden and bubbling, 20 minutes.
- Before slicing and serving, let cool for five minutes.
- Add sour cream on top and garnish with fresh cilantro.
Pioneer Woman Mexican Lasagna
