Somethings just make sense. There’s really not a lot of discussion necessary it just makes sense. This is one of those things. Who loves lasagna? (*raises hand*). Who loves Tex Mex foods? (*raises hand again*). Then it’s only right that I combine two of my favorites (and hopefully yours), and give you Tex Mex Lasagna. This has become a quick family favorite with the robust flavors of chorizo sausage and Mexican inspired flavors, combined with the comfort of lasagna.
I typically make this with flour tortillas as described in the recipe below. But you can also use regular lasagna noodles. (There’s a note in the recipe to tell you what adjustments to make). You can also make this as spicy or mild as you want. I add jalapenos (seeds removed), but it’s totally optional. I like to eat it with a dollop of sour cream and extra chopped fresh cilantro for garnish. I’m telling you, the possibilities are endless.
I made this recipe on “Good Morning Texas” and it was a big hit. Here’s a link to the segment in case you want to watch me have fun with the show host–> (Good Morning Texas w/ Chef Lorious)
Otherwise, make it, take a picture (post it and tag @ChefLorious) and then eat your heart out!
Tex Mex Lasagna
Ingredients
- 2 tbsp olive oil
- 2 lbs ground beef
- 1 lb mild sausage
- 1 lb chorizo
- 1 diced yellow onion
- 1 – 15 oz can of black beans rinse before adding
- 1 – 15 oz can of diced tomatoes
- 2 cups of corn frozen or fresh
- 1 Tablespoons of chopped jalapeños
- 1 – 19 oz can red enchilada sauce
- 2 tablespoons of fresh cilantro
- 1 1/2 cup of ricotta
- 1 1/2 cup of cottage cheese
- 1 cup of pepper jack (reserve 1/4 cup for top)
- 1 cup of shredded cheddar (reserve 1/4 cup for top)
- 2 eggs lightly beaten
- 6 – 8 flour tortillas
Instructions
- Preheat your oven to 375°F (190°C).
- Spray a 9×13-inch baking dish with cooking spray.
- In a large skillet or pan, cook the ground beef, mild sausage, and chorizo over medium-high heat until browned and cooked through.
- In the same skillet with the cooked meat, add the diced onion and cook until translucent.
- Stir in the black beans, diced tomatoes, corn, and chopped jalapeños. Cook for about 5 minutes until heated through. Season with salt and pepper to taste.
- Stir in the red enchilada sauce and chopped cilantro. Let the mixture simmer for another 5 minutes. Remove from heat.
- In a bowl, mix together the ricotta cheese, cottage cheese, shredded pepper jack cheese, shredded cheddar cheese, and beaten eggs until well combined.
- Spread a thin layer of the meat and vegetable mixture on the bottom of the prepared baking dish.
- Place a layer of flour tortillas over the meat mixture.
- Spread half of the cheese mixture evenly over the tortillas.
- Spoon half of the remaining meat and vegetable mixture over the cheese layer.
- Repeat with another layer of tortillas, the rest of the cheese mixture, and the remaining meat mixture.
- Top with reserved shredded cheeses.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-30 minutes.
- Remove the foil and continue baking for another 15 minutes, or until the lasagna is bubbly and the cheese is melted and slightly browned on top.
- Let the lasagna cool for a few minutes before slicing and serving.
- Garnish with additional chopped cilantro if desired.