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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 350.6
  • Total Fat: 12.8 g
  • Cholesterol: 55.6 mg
  • Sodium: 457.2 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 6.9 g
  • Protein: 24.7 g

View full nutritional breakdown of Mexican Lasagna / Enchilada Casserole calories by ingredient
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Mexican Lasagna / Enchilada Casserole

Submitted by: MOVEITMARY

View the original recipe for Mexican Lasagna


Nummy! Nummy!
Number of Servings: 10


    1 pound (16 ounces) 85% lean ground beef
    1 large onion, chopped
    1 bell pepper diced
    1 1/2 cups frozen corn
    2 tablespoons chili powder
    juice of 1 lime
    1 1/2 cups picante sauce or salsa
    1 can (15 ounces) fat-free refried beans
    1 can (15 ounces) black beans, drained and rinsed
    8 small corn tortillas, cut into strips
    3/4 cup queso fresco, crumbled

    Optional: cilantro for garnish


To use leftovers: heat and crumble on top of 2 cups lettuce for a taco salad, yum!

Queso fresco is a mild white Mexican cheese. You could swap in Monterey jack or cheddar, ricotta or small curd cottage cheese.


Preheat the oven to 350 degrees Fahrenheit. Prepare a 9X13 inch baking dish with cooking spray.

Over medium-high heat, brown the beef in a large skillet coated with nonstick spray. Break up the beef with the back of a spoon as it cooks.

When the beef is no longer pink, add the peppers and onions. Cook for four minutes, stirring often, until the vegetables are soft.

Stir in the spices and corn. Cook for two minutes, then stir in the lime juice and 1 cup of the picante sauce/salsa. Remove from heat.

Spread the refried beans in the bottom of the baking dish.

Layer on the black beans, the meat and vegetables, then the tortilla strips.

Cover with the remaining sauce and the cheese.
Bake, uncovered, for 30 minutes (approximate - bake until the cheese melts and the casserole is hot through and bubbly.)

Let stand 10 minutes before cutting to firm up.

If desired, garnish with cilantro.

Makes 10 servings.

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