Mexican Lasagna Pioneer Woman

With layers of soft tortillas and plenty of melted cheese, this delicious Mexican Lasagna from Pioneer Woman is sure to become a weeknight favorite!

What is Pioneer Woman Mexican Lasagna?

This is basically a riff on Italian lasagna, except the noodles are replaced by tortillas, and the spaghetti sauce is substituted with a Mexican beef mixture instead of ricotta and Parmesan.

This recipe is a must if you love Mexican food and have never made it. Imagine your favorite tacos, enchiladas, and burritos all layered together – this is it!

Ingredients That You’ll Need:

Adapt this recipe to fit your needs and use it as a starting point for a Mexican lasagna. Let’s get started!

• Ground Beef: For this recipe, you’ll need two pounds of ground beef. I prefer ground chuck or ground sirloin.
• Olive Oil: To sauté, use two tablespoons of light olive oil.
• Chili Powder: Chili powder adds great flavor to the sauce and provides a taco-like taste.
• Coriander: The ground seeds of the cilantro plant make up this delicious spice.
• Salt Pepper
• Cumin: In addition to chili powder, cumin is an essential flavoring for Mexican lasagna.
• Black Beans: Add 15 ounces of black beans, drained and rinsed, to your meat sauce.
• Onion: I used red onions, but you can use any type of onion.
• Red Bell Pepper: Choose one red or green bell pepper, or use a yellow, orange or green bell pepper instead.
• Corn: You’ll need one cup of fresh or frozen corn kernels for this recipe.
• Garlic: I used two garlic cloves, minced.
• Salsa: Make sure you have one 15-ounce jar of salsa on hand.
• Cheese: Cheddar cheese is used in this recipe in the amount of 4 cups.
• Tortillas: Corn tortillas are my favorite, so I recommend having twelve 8-inch tortillas on hand.

Recipe Variations

You can customize this recipe in so many ways! Here are some twists and tweaks you can use to make it work for your menu.

• Protein: You can substitute ground beef for pulled or diced chicken, shredded leftover beef or pork, pressed and crumbled tofu, or simply add lots of extra veggies and make a meatless version!
• Get Saucy: Make your dinner even more special by adding other flavors to the sauce. You could add some mole, cream cheese, or even chipotle pepper and adobo sauce. You could even use a different sauce altogether, like salsa verde or enchilada!
• So Cheesy: You may also substitute some of the cheddar for a spicy Monterey Jack or use a Mexican blend. A dollop of fresh queso dip is also a great addition.
• Flour Power: If you don’t like corn tortillas, feel free to substitute flour tortillas or slices of lightly sauteed zucchini. This recipe has several textures, so see what you like!

How To Make Pioneer Woman Mexican Lasagna?

1. Grease a 9×13 baking dish with cooking spray and preheat the oven to 425°F. Place aside.
2. Set a skillet over medium-high heat, add the olive oil, and allow it to heat up.
3. Stir in the ground beef, chili powder, coriander, salt, pepper, and cumin. Break the beef up with a wooden spoon and cook for 5 minutes, stirring occasionally.
4. Then, add the corn kernels, onion, black beans, red onion, and red pepper, cook for a further 5 minutes.
5. Reduce the heat and add the salsa then simmer for 7 minutes.
6. Using slightly overlapping tortillas, line a previously prepared baking dish.
7. Taste the beef mixture for salt and adjust as necessary.
8. Spread 1/3 of the beef mixture on top of the tortillas and spread evenly.
9. Over the beef, sprinkle 1/3 of the shredded cheddar cheese.
10. Repeat this layering process two more times, ending with cheese.
11. Bake for 20 to 25 minutes, or until bubbly and hot.
12. Take the baking dish out of the oven and let it stand for 10 minutes before serving.

What Should I Serve With Pioneer Woman Mexican Lasagna?

Although this Mexican Lasagna recipe is the main attraction, I like to serve it with a green salad and some fruit. Here are a few ideas for sides:

• Ramen Noodle Salad
• Tomato Soup
• Cauliflower Soup

Can I use noodles instead of tortillas?

Absolutely! While we have followed Pioneer Woman and made this Mexican Lasagna specifically with tortillas, you can also swap them out for lasagne noodles.

What Are The Best Noodles For Pioneer Woman Mexican Lasagna?

• No Boil Noodles: The no-boil noodles are definitely alluring without the extra step of boiling noodles and dealing with clumping, and tearing boiled noodles. My opinion is that no-boil lasagna noodles are too thin when compared to the thick, robust sauce and layers of luscious cheese. Moreover, no-boil noodles can bake up chewy instead of tender, and if they are not adequately submerged in the sauce, you may end up with crunchy noodles.

• Classic Noodles: Using classic noodles does not mean you need to boil them. Does that mean you won’t slip, stick and tear them? You can! By soaking our classic noodles in hot water they become softened and super easy to work with. Every single time, the softened noodles in the lasagna provide the perfect texture.

What Toppings Can I Add to My Pioneer Woman Mexican Lasagna?

I found this Pioneer Woman Mexican Lasagna to be intoxicating all by itself, but as with all Mexican food, whether it’s tacos, burritos, fajitas, tortilla soup, or enchiladas, toppings make them even better! You can put together a topping bar and then everyone can add their favorites.

Topping Ideas:

• More olives! I buy two cans of olives and use one as a topping.
• Sour cream or Greek yogurt: A tangy creaminess cuts through the earthy flavors.
• Tomatoes: Try quartered cherry tomatoes or seeded, or chopped Roma tomatoes.
• Pico de gallo: This salsa adds a bright, punchy freshness to any dish. Using the pico de gallo recipe or store-bought is fine. Prepare the salsa ahead of time and store it in an airtight container in the fridge. Bring it to room temperature before serving.
• Cilantro: If you don’t want pico de gallo, you can use fresh cilantro and tomatoes instead for a fresh, zesty touch.
• Avocados: chopped or sliced avocados.
• Lettuce: Iceberg or Romaine lettuce shredded offers a delightful crunch contrast.
• Hot Sauce: Pass around the hot sauce so people can choose the level of heat they want.

Can I make Pioneer Woman Mexican Lasagna in Advance?

Yes! The Pioneer Woman Mexican Lasagna can be assembled a day ahead and chilled, covered. Let stand on the counter until it comes to room temperature. If you plan to bake it cold, add 15 minutes to the baking time.

How To Store Pioneer Woman Mexican Lasagna Leftovers?

If you have leftover Mexican lasagna, cover it well with plastic wrap and keep it in the refrigerator. Leftover Mexican lasagna will stay fresh for up to three days.

Can I Freeze Pioneer Woman Mexican Lasagna?

Yes, you can! This Pioneer Woman Mexican Lasagna recipe can be made in advance, wrapped tightly in plastic wrap, and frozen for up to three months. Thaw overnight in the refrigerator before baking.

You can also make a double batch of the filling, freeze half, and then thaw it overnight so that you can assemble the casserole the next day. It can be easier to store a Ziploc bag of the filling than the entire casserole!

How To Reheat Pioneer Woman Mexican Lasagna?

Whether baked or microwaved, this Mexican Lasagna recipe keeps and reheats well:

• Oven: Wrap the pan in foil and bake for 30 minutes at 350 degrees, or until hot and bubbly.
• Microwave: Transfer the individual servings to a microwave-safe plate and microwave for 90 seconds. Continue to microwave for 30 seconds at a time until heated through.

Recipe Tips

• Thicken the Sauce: You can thicken up a thin meat sauce by mixing a tablespoon of flour or cornstarch with a tablespoon of water, stirring well to make the mixture smooth, and then stir the mixture into the pot. Allow the sauce to simmer for a couple of minutes.
• Fry the Tortillas: In order to keep this dish from becoming soggy, some cooks prefer to lightly fry the tortillas. While this is optional, it can add extra flavor and texture.
• Have Fun with Toppings: Try topping this recipe with sour cream, pico de gallo, chopped cilantro, olives, or any other taco-friendly topping you prefer.

Pioneer Woman Mexican Lasagna Nutrition Facts

Amount Per Serving ( 1 Cup – 252g )

• Calories 356
• Total Fat 19g
• Saturated Fat 9.4g
• Trans Fat 0.4g
• Cholesterol 70mg
• Sodium 768mg
• Potassium 517mg
• Total Carbohydrate 26g
• Dietary Fiber 4.3g
• Sugars 5.1g
• Protein 22g
• Vitamin A 16%
• Vitamin C 15%
• Calcium 27%
• Iron 13%

Mexican Lasagna Pioneer Woman

Author: Erin Table for Seven Cooking Method:Baking Cuisine:Mexican, American Courses:Dinner

Difficulty:BeginnerPrep time: 25 minutesCook time: 30 minutesRest time: minutesTotal time: 55 minutesServings:10 servingsCalories:356 kcal Best Season:Suitable throughout the year

Description

With layers of soft tortillas and plenty of melted cheese, this delicious Mexican Lasagna from Pioneer Woman is sure to become a weeknight favorite!

Ingredients

• 2 pounds ground beef
  
• 2 tablespoons olive oil
  
• 1 tablespoon chili powder
  
• 1 tablespoon ground coriander
  
• salt and pepper, to taste
  
• 1/2 tablespoon cumin
  
• 1 (15-ounce can) black beans, drained and rinsed
  
• 1 small red onion, diced
  
• 1 red bell pepper, diced
  
• 1 cup corn kernels, fresh or frozen
  
• 2 cloves garlic, minced
  
• 1 (15-ounce jar) salsa
  
• 4 cups shredded cheddar cheese
  
• 12 8-inch corn tortillas

Instructions

1. Grease a 9×13 baking dish with cooking spray and preheat the oven to 425°F. Place aside.
   
2. Set a skillet over medium-high heat, add the olive oil, and allow it to heat up.
   
3. Stir in the ground beef, chili powder, coriander, salt, pepper, and cumin. Break the beef up with a wooden spoon and cook for 5 minutes, stirring occasionally.
   
4. Then, add the corn kernels, onion, black beans, red onion, and red pepper, cook for a further 5 minutes.
   
5. Reduce the heat and add the salsa then simmer for 7 minutes.
   
6. Using slightly overlapping tortillas, line a previously prepared baking dish.
   
7. Taste the beef mixture for salt and adjust as necessary.
   
8. Spread 1/3 of the beef mixture on top of the tortillas and spread evenly.
   
9. Over the beef, sprinkle 1/3 of the shredded cheddar cheese.
   
10. Repeat this layering process two more times, ending with cheese.
    
11. Bake for 20 to 25 minutes, or until bubbly and hot.
    
12. Take the baking dish out of the oven and let it stand for 10 minutes before serving.

Notes

• Thicken the Sauce: You can thicken up a thin meat sauce by mixing a tablespoon of flour or cornstarch with a tablespoon of water, stirring well to make the mixture smooth, and then stir the mixture into the pot. Allow the sauce to simmer for a couple of minutes.
• Fry the Tortillas: In order to keep this dish from becoming soggy, some cooks prefer to lightly fry the tortillas. While this is optional, it can add extra flavor and texture.
• Have Fun with Toppings: Try topping this recipe with sour cream, pico de gallo, chopped cilantro, olives, or any other taco-friendly topping you prefer.

Keywords:Mexican Lasagna Pioneer Woman, Pioneer Woman Mexican Lasagna