Mexican Lasagna with Cactus

Mexican Lasagna with Cactus This is the Italianization of a stacked enchilada. Great for a party where you need to bring something, and easy to make. Canned nopalitos (cactus) can be found in the Hispanic foods section of grocery stores.

Ingredients

Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 50 mins

    TOTAL : 1 hr 20 mins

    SERVING : 16

    YIELD : 16 servings

  • Preheat oven to 350 degrees F (175 degrees C). Spray a large disposable aluminum roasting pan with cooking spray.

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  • Brown ground beef in a large skillet over medium heat, breaking the meat into crumbles as it browns, 10 to 12 minutes. Drain excess grease and stir in taco seasoning and half the enchilada sauce. Reserve remaining enchilada sauce for later use. Bring beef mixture to a boil, reduce heat to low, and simmer until thickened, about 5 minutes. Set meat aside.

  • Layer one package of tortillas into the bottom of the prepared aluminum roasting pan and spread refried beans evenly in a layer over the tortillas. Arrange 1 more package of halved tortillas over the beans, and top with slices of queso fresco. Spread 1 package of reduced-fat Mexican cheese blend over queso fresco slices. Lay half the sliced nopalitos in a criss-cross pattern over the shredded cheese.

  • Top nopalito layer with 1 more package of tortillas and spread beef mixture over the tortillas; top with remaining package of tortillas. Finish casserole with remaining enchilada sauce and remaining 1 package cheese blend. Top the cheese with remaining nopalito slices arranged in a criss-cross pattern.

  • Bake in the preheated oven until casserole is bubbling and the cheese topping is melted and starting to brown, 25 to 30 minutes. Serve in squares.

Per Serving: 778 calories; protein 53.2g; carbohydrates 78.8g; fat 25.4g; cholesterol 88.7mg; sodium 1786.6mg.