Oxmoor House Photo by: Oxmoor House

Mexican Lasagna

We give lasagna a Mexican flavor in this recipe. Corn tortillas take the place of lasagna noodles; Cheddar and Monterey Jack cheese replace mozzarella; and chopped jalapeño, cumin, cilantro and avocado give it its south-of-the-border flavor.

Gooseberry Patch DECEMBER 2008

  • Yield: Serves 6 to 8


  • 1/2 pound ground mild pork sausage
  • 1/2 pound ground beef
  • 1 jalapeno pepper, seeded and finely chopped
  • 2/3 cup canned diced tomatoes and green chiles
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (10 3/4-oz.) can cream of celery soup
  • 1 (10 3/4-oz.) can cream of mushroom soup
  • 1 (10-oz.) can enchilada sauce
  • 18 (6-inch) corn tortillas
  • 2 cups shredded Cheddar cheese
  • 1 cups shredded Monterey Jack cheese
  • 1 tomato, seeded and diced
  • 4 green onions, chopped
  • 1/4 cup fresh cilantro, chopped
  • Optional: 1 avocado, chopped


Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in jalapeño and next 5 ingredients; cook until thoroughly heated.

Spoon one-third of sauce onto bottom of a lightly greased 13"x9" baking dish; top with 6 tortillas; sprinkle with half of Cheddar cheese. Top with 6 tortillas; repeat layers, ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients.

Bake at 350° for 30 minutes. Top with avocado, if desired.


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Mexican Lasagna recipe