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Mexican Tortilla Lasagna

BT Calgary | posted Friday, Nov 22nd, 2013


  1. 1 lb (500 g) Ground beef
  2. 1 Onion, diced
  3. 2 Cloves garlic, minced
  4. 1 (15 oz) Can green enchilada sauce or green salsa
  5. 1 cup (250 mL) Salsa
  6. 1 (15 oz) Can corn, rinsed and drained
  7. 1 cup (250 mL) Canned black beans, rinsed and drained
  8. 2 Tomatoes, diced
  9. 2 tbsp (30 mL) Chopped fresh cilantro
  10. 1 tsp (5 mL) Cumin
  11. 1 tsp (5 mL) Lime juice
  12. Dash of hot sauce
  13. 4 Large Dempster’s®WholeGrains™Ancient Grains Tortillas
  14. 4 cups (1 L) Shredded Tex Mex cheese



  • PREHEAT oven to 350˚F (180˚C). Lightly coat an 8” square (2 L) casserole dish with non stick cooking spray.
  • HEAT a large skillet over medium high heat. Cook beef, breaking up with a wooden spoon or spatula, until lightly browned, about 10  12 minutes. Remove beef from pan with a slotted spoon. Add onion and garlic to same pan and cook until soft and fragrant. Add the next nine ingredients and beef back into the skillet. Simmer 3 4 minutes.
  • SPOON a thin layer of the beef mixture on the bottom of the casserole and place tortillas on top, trim to fit a single layer. Spoon 1/3 of the beef mixture over the tortilla and sprinkle with cheese. Repeat layers ending with the beef mixture and the cheese.
  • BAKE in a preheated oven for 30 40 minutes or until bubbly and heated through. Allow to rest 10 minutes before cutting and serving.

Courtesy Bob Villeneuve, Director of Culinary Innovation and Executive Chef of Maple Leaf Foods.