Mexican Lasagna

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 673kcal

Preheat the oven to 350°F (175°C). In a high-sided pan over medium-high heat, heat the olive oil.
Add the sliced onion and chopped garlic. Cook for about 5 minutes, until vegetables are almost softened.
Add the ground beef and cook, stirring often until the meat is cooked through and the onions are softened.
Add the chopped chili pepper, tomatoes, lime zest, lime juice, paprika, Mexican oregano, taco seasoning, water, and salsa roja to the pan. Stir to combine and allow the mix to simmer over medium heat, stirring occasionally, for 5 minutes.
Add the beans, stir to combine, and continue cooking for about 5 minutes.
Grease a ceramic baking dish with olive oil. Lay out a tortilla. Cover it with filling and sprinkle with cheese. Then add a tortilla on top. Repeat alternating layers until the filling and tortilla are done.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
Let the Mexican lasagna rest for 5 minutes prior to cutting. This will cool the ingredients enough to better set in place.
Cut and serve.

Serve toppings on the side. Additional chopped chilies, bell pepper, and avocado (or guacamole) are all good choices.

Pair this dish with a side salad or go Tex-Mex with some Mexican rice and refried beans.