Do you ever go to parties and become completely obsessed with some of their dishes? And maybe you don’t really know them that well and you don’t want to totally derail the fun of the party by terrorizing the host to give you the recipes right now, but you really want them and with each bite all you can think about is how you are going to be able to get more in the future. Yeah, ok maybe not, but that’s what happened to me.
The inspiration for this dish came from a co-worker’s party many years ago. I remember she had quite the spread, but my favorite dish was her mexican lasagna. I didn’t get her recipe, but I’ve been dying to recreate it ever since. From what I remember, she said she just made it the same as regular lasagna but with enchilada sauce and cheddar cheese. So easy, for a dish that tastes completely different, but still feels familiar and fills you up on chilly nights.
It’s so simple, and you can easily make this ahead the night before and then just pop it in the oven when you’re ready. If you love ricotta from traditional lasagna, you can still use that step in this one as well, using the taco cheese instead of mozzarella. It was a little rich for me when I did this, so I omit that step, which also saves on time!
- 1 lb. chorizo
- 1 lb. ground beef
- 1 Tablespoon chili powder
- 9 lasagna noodles
- 2 19oz. cans of enchilada sauce
- 1 can corn
- 1 can black beans
- 2 8oz. bags of Kraft Mexican Taco shredded cheese
- Optional toppings: chopped green onion, sliced olives, chopped tomato, sour cream
- Boil water in large pot and cook lasagna noodles until al dente.
- Brown chorizo and ground beef in large skillet and sprinkle with chili powder. Drain and return to pan.
- Pour in enchilada sauce, corn and beans. Simmer on low-med heat for 10 minutes.
- Assemble your lasagna: pour 1 cup of the meat sauce on the bottom of a 9×13 pan. then layer 3 of the lasagna noodles across the pan side by side to cover the bottom of the pan. Pour 1 – 1 1/2 cups of the sauce over the noodles (I like to make sure the layers are covered in meat evenly), then sprinkle with cheese. I just eyeball this, but for us it’s enough to cover the sauce layer – prob a third or half of the bag. Repeat, with another layer of noodles, then meat sauce, then cheese. Cover with the final 3 noodles and remaining sauce. Sprinkle lightly with cheese.
- Cover with foil and bake at 350° for 45 minutes. Remove cover, sprinkle with a thick layer of cheese – prob 1 cup) and bake for an additional 10 minutes uncovered.
- Let cool and top with your favorite toppings – green onions, tomatoes, olives, and sour cream are our favorite – and enjoy!