Mexican Lasagna

This one turns out to be one of my first original recipes … I made it up over 20 years ago.  I hadn’t made it in, forever, so I decided to make it again just to see if it was as good as I remembered.  Turns out … it is!


It’s also extremely easy to make!

1 lb ground beef

16 oz sour cream

2 tbsp flour

2.25 oz can sliced black olives

1 tbsp ground coriander

16 oz shredded cheddar cheese

24 oz medium taco sauce

8 burrito size flour tortillas

Brown the ground beef (I like to cover the bottom of the pan with water.  It helps conduct heat to the meat, and it allows you to put the heat on high without prematurely browning the meat).  Meanwhile, mix together the sour cream and flour, then add the drained olives and coriander.  Mix the sour cream mixture into the meat, and continue cooking until slightly thickened (about three minutes).

In a 9×13 pan, lightly drizzle some taco sauce. Next layer is two tortillas.  Repeat the following three times: 1/3 of the meat mixture, a little less than 1/3 the remaining taco sauce, 1/3 the cheese, and two more tortillas. Drizzle the remaining taco sauce on the top.  Bake in a 350 degree oven for 45 minutes, until the top tortillas are slightly browned.


1 thought on “Mexican Lasagna

  1. Sounds good!

    I’d recommend trying a variation with Hatch green chili sauce (aka enchilada sauce). I made a slow cook layered dish with tortillas, that sauce, and pork, and it turned out quite tasty! … could be a good variation from the taco sauce.

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