Aztec Lasagna Recipe - Mexico

Aztec Lasagna is a delightful and innovative variation of the classic Italian favorite. The recipe entails layering corn tortillas with well-seasoned ground beef, black beans, sweet corn, and a medley of cheeses including sharp cheddar and zesty pepper jack. Baked to perfection, the Aztec Lasagna emerges from the oven with bubbling, gooey cheese, bridging the gap between Mexican and Italian culinary influences. This rich and comforting dish is ideal for cozy family dinners or convivial get-togethers with friends on any occasion. The fusion of flavors in this dish creates a memorable dining experience that is sure to impress your guests and tantalize your taste buds.

Servings: 4

Author: Chef Connie

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Aztec Lasagna - Mexico

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

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Ingredients

• 1 lb (450 g) ground beef or turkey (or a mixture of ground beef and chorizo for extra flavor)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (7 oz) chipotle peppers in adobo sauce, chopped (adjust to taste for heat)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup heavy cream
• 12 corn tortillas
• 2 cups shredded Mexican blend cheese (or a mix of cheddar and Monterey Jack)
• 1 cup crumbled queso fresco or feta cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. In a large skillet, cook the ground beef or turkey over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is softened, about 5 minutes.
3. Stir in the diced tomatoes and chopped chipotle peppers. Cook for about 5 minutes, allowing the flavors to meld.
4. Add the corn kernels, black beans, ground cumin, and ground coriander. Stir to combine and cook for another 5 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
5. In a medium bowl, combine the enchilada sauce and heavy cream. Stir until well blended.
6. Preheat your oven to 375°F (190°C).
7. In a 9x13-inch baking dish, spread a thin layer of the enchilada cream sauce on the bottom.
8. Place a layer of 4 corn tortillas over the sauce, overlapping them as needed.
9. Spread half of the meat filling over the tortillas, then sprinkle with 1/3 of the shredded Mexican blend cheese.
10. Repeat with another layer of tortillas, meat filling, and 1/3 of the shredded cheese.
11. For the final layer, place the remaining tortillas, spread the rest of the enchilada cream sauce over the top, and sprinkle with the remaining shredded cheese and the crumbled queso fresco or feta cheese.
12. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
14. Let the lasagna cool for a few minutes before slicing.
15. Garnish with chopped fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Calories

1166.84

Fat

70.86 g

Sat. Fat

36.43 g

Carbs

83.76 g

Fiber

19.19 g

Net carbs

64.57 g

Sugar

22.68 g

Protein

53.27 g

Sodium

2007.97 mg

Cholesterol

222 mg

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