Have you ever tried a recipe that your family liked? If you are searching for a new recipe your family will enjoy, try the Mexican Lasagna Enchilada Stack.
This delicious dish is enough to impress your family. Even if you are a beginner, you can try this recipe; you just need to follow my shared recipe.
Contents
Ingredients For Mexican Lasagna Enchilada Stack
| For the Beef | For the Sauce | For Assembling |
| 1½ pounds 90% lean ground beef | 4 large vine-ripened tomatoes, quartered | 10 yellow corn tortillas (8 inches each), quartered. |
| ½ teaspoon baking soda | Two medium yellow onions cut into ½-inch wedges | 4 cups shredded Mexican blend cheese |
| Two tablespoons of vegetable oil | ¼ cup vegetable oil | – |
| 1½ teaspoons ground chipotle chile pepper | Two teaspoons salt | – |
| 2½ teaspoons ground cumin | One teaspoon of ground cumin | – |
| ¾ teaspoon salt | ⅛ teaspoon cayenne pepper | – |
| – | ¼ cup cilantro leaves | – |
| – | – | – |
Simple & Easy Mexican Lasagna Enchilada Stack Preparations Steps
Step No 1: Prepare Ground Beef
Take a bowl and add ground beef to it. Then add baking soda. I am not mentioning the quantity here because I have already included it in the ingredients. You need to combine these two well. Make sure that the baking soda is evenly distributed throughout the beef. I have explained this purpose in many recipes; it makes the meat juicy.
You should let the beef sit aside for 20-30 minutes. During this time, the baking soda will be well absorbed into the meat, improving its texture. I use this time to prepare other ingredients so that no time is wasted.
Step No 2: Prepare The Sauce
During this time, start making the sauce. The first step you need to do is to adjust your oven rack. Minimize it to approximately 5 inches under the heating element of your broiler.
It is important because it guarantees that your vegetables cook without burning. Next, preheat your broiler. The food will be cooked from above in this setting, nicely giving it char and bringing out the flavors.
Take a rimmed baking sheet and line the bottom of it with aluminum foil while the oven heats up. It makes cleaning much easier in the long run.
Step No. 3: Broil Vegetables
At this point, you need to prepare the vegetables. Place tomatoes, onions, and garlic directly on a lined baking sheet. Season the vegetables with vegetable oil. This will help keep them coated in oil so they roast nicely without sticking to the sheet.
Now, spread the vegetables evenly on the baking sheet. It’s very important to leave space between them; they won’t cook well if they are too close. Once everything is prepared, place the baking sheet under the broiler & broil the vegetables for 30 minutes.
If you notice they are browning too much, you can gently stir them with a spatula to make sure they remain flavorful and juicy.
Step 4: Mix Sauce
Put the carefully broiled vegetables in the blender. Don’t waste the juice from the vegetables that will be on the baking sheet. Vegetables will be very soft and will blend easily.
Add salt, cumin, and cayenne pepper. These spices will make your sauce very tasty. Blend them until you have a chunky texture. Make sure it’s not too smooth; a slightly chunky texture looks good in the sauce.
Step 5: Cook Beef
First, you need to cook the ground beef. For this, heat oil in a heavy pan on high flame. The oil will prevent the meat from sticking to the pan and minimize the chances of burning.
While stirring with a spatula, break the beef apart. As you break it, divide it into smaller pieces with the help of the spatula. It should take about 2 minutes until it turns a light pink shade. Once it reaches this color, add chili powder, cumin, and salt to the pan.
Cook it for 4-5 minutes until it is well-cooked and no longer pink. While breaking it apart, be careful not to overcook it.
Assemble the Casserole
First, prepare your oven to 350°F and place it in the second position. Oil lightly a 9×13-inch glass or ceramic baking dish so it doesn’t stick.
Save aside the sauce you made earlier; you will use this to cover the top layer of tortillas so they cook all the way through.
Lining the bottom of the baking dish with a layer of the tortillas overlapping slightly helps you start. Then, spoon half of the cooked beef and any juices over the tortillas. Next, mix half of the sauce into the meat and spread one-third of the cheese on top.
- Repeat these layers: Place another third of the cheese, then the remaining beef, the remaining sauce, and then add another layer of tortillas.
Place the last set of tortillas in a row for the final layer and cover entirely with the reserved sauce. Sprinkle the remaining cheese over the top and then finish.
If not, cover it and bake for 30 to 35 more minutes or until the casserole is heated & the cheese melts.
Can I Store the Mexican Lasagna Enchilada Stack?
Yes, you can store it in the fridge & for a long storing, freezing is an ideal choice.
How To Store in Fridge?
First, keep it at room temperature before storing it in the fridge. After that, pack it in an airtight container and place it in the fridge; it won’t spoil for up to 5 days. However, try to finish it within 5 days to maintain good quality.
Freezing Method
To freeze a dish, combine all the ingredients but skip the baking part. Wrap it up well in plastic wrap so it’s sealed tight. You can keep it in the freezer for up to 3 months.
- Thaw Process
- For safe thawing, leave your Mexican Lasagna Enchilada Stack in the fridge for 24 hours to thaw.
- Or put it in the cold water in a sealed bag, change the water every 30 minutes, and cook immediately afterward.
- You can also use the microwave’s defrost setting, but then it must be cooked right away.
- Lastly, you can bake it directly from frozen and increase the cooking time by about 50%.
Conclusion
The Mexican Lasagna Enchilada Stack is a versatile recipe that blends the best of both worlds: the comfort of lasagna and vibrant Mexican flavors. This dish is ideal for anything between a quick work lunch or serving it to friends for your next big meal.