MEXICAN LASAGNA WITH CACTUS
This is the Italianization of a stacked enchilada. Great for a party where you need to bring something, and easy to make. Canned nopalitos (cactus) can be found in the Hispanic foods section of grocery stores.
Provided by The Jazz Chef
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a large disposable aluminum roasting pan with cooking spray.
- Brown ground beef in a large skillet over medium heat, breaking the meat into crumbles as it browns, 10 to 12 minutes. Drain excess grease and stir in taco seasoning and half the enchilada sauce. Reserve remaining enchilada sauce for later use. Bring beef mixture to a boil, reduce heat to low, and simmer until thickened, about 5 minutes. Set meat aside.
- Layer one package of tortillas into the bottom of the prepared aluminum roasting pan and spread refried beans evenly in a layer over the tortillas. Arrange 1 more package of halved tortillas over the beans, and top with slices of queso fresco. Spread 1 package of reduced-fat Mexican cheese blend over queso fresco slices. Lay half the sliced nopalitos in a criss-cross pattern over the shredded cheese.
- Top nopalito layer with 1 more package of tortillas and spread beef mixture over the tortillas; top with remaining package of tortillas. Finish casserole with remaining enchilada sauce and remaining 1 package cheese blend. Top the cheese with remaining nopalito slices arranged in a criss-cross pattern.
- Bake in the preheated oven until casserole is bubbling and the cheese topping is melted and starting to brown, 25 to 30 minutes. Serve in squares.
Nutrition Facts : Calories 778.1 calories, Carbohydrate 78.8 g, Cholesterol 88.7 mg, Fat 25.4 g, Fiber 7.4 g, Protein 53.2 g, SaturatedFat 9.4 g, Sodium 1786.6 mg, Sugar 3.5 g
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Anija Sasanka
[email protected]Worst lasagna ever!
Ali shan Niazi
[email protected]This recipe was a disaster! The lasagna was dry and the cactus was tough. I would not recommend this recipe.
Leaudolvick Kubai
[email protected]I wasn't a fan of this lasagna. The cactus was too slimy and the flavors were not to my liking.
LasHari Studio
[email protected]This was an interesting recipe. The cactus was a bit slimy, but the overall flavor of the lasagna was good.
Camdon Wolthuis
[email protected]I loved this recipe! The cactus was a great addition and the lasagna was very flavorful.
Isaiah Felix
[email protected]This lasagna was delicious! The cactus added a nice crunch and the flavors were well-balanced.
Mukabi Mbayo
[email protected]I've made this lasagna several times now and it's always a crowd-pleaser. Everyone loves the unique flavor of the cactus.
Ethan Beauvais
[email protected]This was a great recipe! The instructions were easy to follow and the lasagna turned out perfectly. I loved the combination of flavors.
Val the hoe
[email protected]I was hesitant to try this recipe because I'm not a big fan of cactus, but I'm so glad I did! The cactus was cooked perfectly and added a delicious flavor to the lasagna.
Daniel Van Court
[email protected]This Mexican lasagna with cactus was a hit! The flavors were amazing and the cactus added a unique twist. I will definitely be making this again.