Tortilla Lasagna

  • 21 mins
  • 15 ingredients


  • 2 lbs ground chuck, cooked and drained
  • 1 tbs cumin
  • 1 tbs chili powder
  • 1 tbs mexican oregano
  • kosher salt and black pepper to taste
  • 2 jalapeno peppers, seeded and minced
  • 3/4 cup water
  • 1 cup scallions, white and green parts, sliced thinly on a bias
  • 1 (16 oz) jar salsa or make your own
  • 12 (6 inch) tortillas
  • 5 (4 oz) cans of green chilies
  • 1 lb Monterrey jack cheese, regular or pepper jack
  • 1 (10 oz) can enchilada sauce
  • Shredded iceberg lettuce for garnish
  • 1/2 red or orange pepper, seeded and minced, for garnish
  • Cook the ground beef using a little oil , season with salt and cook until no longer ping. Drain and set aside to cool.
  • Pre-heat oven to 350 degrees, then combine the ground beef with the spices, water and scallions and jalapenos, then stir in the salsa.
  • Season with salt and pepper to taste.
  • Spray a 9×13 pan with non-stick spray, then place a layer of tortillas in the bottom.
  • Top with a third of the green chilies, ground beef, cheese and enchilada sauce.
  • Repeat layers twice, using cheese on top.
  • Cover with foil and bake at 350 degrees for 45 minutes.
  • Remove foil and bake for an additional 10 minutes.

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