Recipe: Mexican Lasagna with Laura’s Lean

With fall just around the corner, new rhythms and routines setting in, and families busier than ever now that school is back in session, we have been embracing meal planning with quick, family-friendly recipes! I’m excited to share our recipe for Mexican Lasagna, one of our favorite family recipes and a staple in our home for many years, in conjunction with Laura’s Lean ground beef! This easy Mexican Lasagna recipe is also a favorite when we’re making dinner for friends with new babies or any sort of front porch drop off for neighbors, especially when paired with tortilla chips & salsa, a simple salad, and dessert. Not only are the ingredients mainly pantry staples with a short cooking and prep time; it’s also easy to transport and reheats like a dream. Simple recipes with tasty leftovers for lunch are the best! Cooking has become such a fun creative outlet in our home, and we love cooking together, testing both tried & true and new recipes, and setting pretty tables together.

As we adjust to more routine in our life now that summer is mostly behind us, and as we cook many meals for friends with new babies, this Mexican Lasagna has been in heavy rotation. This simple, affordable, and delicious recipe is a go-to on busy nights and is made using this premium, better-for-you 92% ground beef. I love that Laura’ s Lean ground beef is lean, really good AND good for you, has no added hormones, and is widely available at retail stores online all across the country. This recipe would definitely be a hit for any palette, and I think it would be really fun to make with kids, too!

We find that when we put a little extra effort into meal planning and cooking simple, healthier, and delicious meals (and enjoying time in the kitchen together!), we have even more time to enjoy life outside of the kitchen, like game nights, sunset walks, and enjoying time outside on the deck!

Mexican Lasagna

Laura’s Lean x Stephanie Shaul

Ingredients

1 lb. Laura’s Lean ground beef

1 teaspoon chili powder

1 teaspoon cumin

1 medium onion, diced

1 package (8 oz) cream cheese, softened

2 cups shredded cheddar or pepper jack cheese (or a combo of both)

1 28 oz can enchilada sauce

9 flour tortillas (8 inch)

optional toppings/add-ins: fresh cilantro, green onion, and/or jalapeños

Directions

Preheat oven to 350°. In a skillet, sauté Laura’s Lean beef on medium til cooked through. Add in the chili powder, cumin, and diced onion and cook 3-4 more minutes til onion is soft.

While ground beef is cooking, microwave cream cheese in a microwave safe bowl or glass measuring cup for 30 seconds. Stir in 1 1/2 cups of shredded cheese and cilantro, green onion, and/or jalapeños.

Once ground beef & cream cheese/cheese mixture are ready, begin assembling your Mexican Lasagna in a greased 9×13 baking dish. On the bottom, spread 2/3 cup of enchilada sauce, then top with three overlapping tortillas. Spread 1/3 more enchilada sauce evenly over tortillas. Dollop with 1/2 of the cream cheese/cheese mixture, and then top that with 1/2 of the ground beef/onion. Add 1/3 cup of enchilada sauce on top, and then layer with three more overlapping tortillas. Evenly spread 1/3 cup of enchilada sauce on top of the tortillas, then dollop remaining half of the cream cheese/cheese mixture. Spread the last half of the ground beef/onion on top, and then add 1/3 cup of enchilada sauce. Place the final three overlapping tortillas on top, spread 1/3 cup of enchilada sauce on the tortillas, and then sprinkle the remaining 1/2 cup of cheese.

Bake on 350 for 20-25 minutes. Top with any cilantro, green onions, and/or jalapeños – and enjoy!

I was asked by Carusele to participate in the #LaurasLean campaign, sponsored by Laura’s Lean. Although I have been compensated, all opinions expressed are my own. Thank you for supporting the wonderful brands that help support this blog!

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