Mexican Lasagna with Cactus

Mexican Lasagna with Cactus

1
Brian Ross 14

"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."
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Ingredients

1 h 20 m servings 778 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 778 kcal
  • 39%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 78.8g
  • 25%
  • Protein:
  • 53.2 g
  • 106%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1787 mg
  • 71%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a large disposable aluminum roasting pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Reviews

1

This recipe was a big hit on my Super Bowl table. People came back for 2nds and 3rds. I had to hunt all over for the cactus but it was so worth the effort.