Mexican Lasagna
Mexican Lasagna is one of the easiest and most flavorful meals that can be made in a Dutch oven over a fire in the great outdoors. It’s a Cowboy favorite, and has been a meal I made every time I spent cooking on a ranch. If you own our first cookbook, A Taste of Cowboy, you’ve got this recipe already, but stay tuned because I’ve updated it with our Taco Seasonings and Hatch Green Chilis.
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Mexican Lasagna
Start off by browning some 80/20 ground beef with the chopped onion and jalapeno. Drain off some of the grease when finished. For seasoning, use some Original Seasoning and Taco Seasoning – if you don’t have ours, just use your favorite seasoning blend and a pre-measured packet of taco seasoning.
Tip: Add beef broth with the seasonings so they can dissolve and really blend in with the meat.
Homemade Tortillas
The secret to perfect homemade tortillas: bacon grease. The full recipe is here. If you don’t want to make your own, find some good 12″ flour tortillas at your local market.
Homemade Refried Beans
If you don’t want to make homemade refried beans, use about three 15 ounce cans of your favorite variety. You can always make them ahead of time if you’d like to have authentic homemade beans in your Mexican lasagna!
Assemble the Mexican Lasagna
Start by laying down a layer of tortillas. You may need to tear some to cover the entire bottom of the Dutch oven, if they’re homemade. Spread half of the refried beans over the tortilla. Follow with the sour cream, Hatch Green Chile, cheddar and mozzarella cheeses, and Red Enchilada Sauce (We use the Fresh Chile Co. Red Chile Sauce!) Repeat with the other half of the ingredients, topping with tortillas and a layer of cheese.
Bake until the cheese on top is hot and bubbly. You can sprinkle some more Hatch green chile on top to enjoy the extra roasted flavor!
As Seen in This Recipe
More Delicious Mexican Dishes from Cowboy Kent Rollins
Mexican Lasagna - Cowboy Kent Rollins
Ingredients
- 2 lbs. 80/20 ground chuck
- 1 yellow onion chopped
- 1 jalapeno diced
- 1 tablespoon Kent’s Original seasoning
- 3 tablespoons Kent’s taco seasoning
- 1/4 cup beef broth
- 3 cups refried beans
- 2 cups sour cream
- 2 cups Fresh Chile Co Red Chili Sauce or enchilada sauce
- 1 cup Kent’s Hatch Green chiles
- 8 to 10 flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F.
- Add the ground beef to a 12-inch cast iron skillet over medium heat. When the meat begins to brown, stir in the onions and jalapeno, stirring occasionally. When the meat has browned and the onions are tender, drain any excess grease if needed.
- Stir in the Original and taco seasonings and beef broth. Remove the meat from the skillet oven and set aside in a warm place.
- Place a layer of tortillas on the bottom of the skillet (you made need to tear the tortillas to fit). Spread an even layer of half the beans followed by half a layer of sour cream and half the meat mixture. Sprinkle ½ cup of green chile followed by 1 cup of the cheddar cheese and 1 cup of mozzarella cheese. Evenly spread 1 cup of Red Chile sauce on top.
- Continue with the second layer with: a layer of tortillas, beans, sour cream, meat, green chiles, Red sauce, tortillas and the remaining cheeses.
- Bake for about 30 minutes, or until the cheese is browned and bubbly. Let cool slightly, cut and serve.
