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Deconstructed Mexican Lasagna
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Deconstructed Mexican Lasagna

Deconstructed Mexican Lasagna

Think of this Mexican Lasagna as enchiladas’ easier, one-pan cousin. You get all the saucy, cheesy, tortilla-layered goodness without having to roll a single thing. It’s hearty, filling, and flexible, cuz instead of pork you could use beef, turkey or even chicken. And with this simple cabbage slaw on the side, it's perfect for weeknights when you want comfort food that doesn’t feel like work. And...it feeds 4 (maybe even 6) for under $15.

Serves 4

Ingredients

Lasagna

  • 1 pound ground pork (could be beef, turkey or even chicken)
  • 1 tablespoon oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 - 15 ounce can enchilada sauce
  • 1 - 15 ounce can black beans, drained
  • 8 corn tortillas, torn into pieces
  • 2 cups Borden Four Cheese Mexican shredded cheese

Cabbage Slaw

  • 4 cups shredded green cabbage
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 3 tablespoons chopped cilantro
  • Kosher salt & coarse ground black pepper to taste

Directions

Lasagna

  1. Preheat oven to 375
  2. Heat oil in a large oven-safe pan, and add pork, spread out and let cook a couple minutes, then add the onion - cook until the pork is done and the onion is soft
  3. Remove any excess liquid, the add the garlic - cook about a minute then season with salt and pepper
  4. Stir in the enchilada sauce and beans - mix and simmer 5 minutes
  5. Tear tortillas into bite-sized pieces and stir them into the sauce, making sure they're all covered
  6. Top with the cheese, and bake 15 minutes until bubbly
  7. Serve

Slaw

  1. Put all ingredients in a large bowl, and mix well to combine
  2. Refrigerate untill needed

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