Cinco de Mayo is a celebration held on May 5 to commemorate the Mexican Army’s unlikely victory over French forces in 1862 during the Battle of Puebla. The holiday has become associated with the celebration of Mexican-American culture and the delicious food.

Here’s a simple yet scrumptious dish to make – a Mexican “lasagna” of sorts. But the recipe doesn’t use pasta; flour tortillas are used instead! Also, it’s layered with cheddar or Monterrey Jack cheese and sour cream instead of mozzarella and ricotta, and chunky salsa instead of tomato sauce.

Great for parties and a Cinco de Mayo celebration, this Mexican lasagna will be sure to wow your family or guests.

Cinco de Mayo Mexican Lasagna

Ingredients:

1 pound extra lean ground beef

1 packet Old El Paso Taco Seasoning Mix

8-10 Old El Paso flour tortillas

1 cup sour cream

1 can diced tomatoes (you can find one made for chili)

1 red onion, chopped

10 mushrooms, chopped

1 red pepper, chopped

1 cup black beans (optional)

2 cups shredded cheese blend (cheddar, Monterrey Jack)

Juice of ½ lime

½ cup chopped cilantro, some to top

2 tablespoons Old El Paso salsa

Cinco de Mayo Mexican Lasagna | amotherworld | www.amotherworld.com

Method

On medium heat, cook and crumble ground beef until no longer pink. Add in taco seasoning, onion, mushrooms, pepper until soft. Add cilantro and lime juice. Add beans if desired. Add a little water if too dry.

Preheat oven to 350 degrees. Spread the two tablespoons of salsa along the bottom of a 9×12 inch roasting pan or casserole dish.

Line the bottom with tortillas. Add beef taco mix. Spoon some of the sour cream over beef and spread. Sprinkle some of the cheese mix.

Continue until you are done with all the layers. Cover with lid or tin foil. Bake for about 30 minutes or until cheese is melted.

Allow to cool for a couple of minutes. Then slice and serve.

Cinco de Mayo Mexican Lasagna | amotherworld | www.amotherworld.com

Cinco de Mayo Mexican Lasagna | amotherworld | www.amotherworld.com

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This post is proudly sponsored by Old El Paso and Life Made Delicious.

Author

Maria Lianos-Carbone is Publisher/Editor of amotherworld. Follow her on Twitter @amotherworld and @lifeandtravelca.

172 Comments

  1. amanda whitley Reply

    i make tacos and white chicken chili soup using the canned green chilis.

  2. Monique L.S. Reply

    We enjoy tacos – the whole family loves them. We have both the hard and soft shells. So good.

  3. We normally do small soft shell tacos with options of chicken or beef, all the veggies, refried black beans, thick n’ chunky hot salsa, cheese, sour cream. This year I made churros for dessert too!

  4. I’m pretty boring as a “cook”. So it would be the old stand-by, soft tacos.

  5. Quesidillas – Extra Cheese & Chilies – The HOTTER the better.

  6. Hurrah, that’s what I was seeking for, what a data! present
    here at this blog, thanks admin of this website.

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