Mexican Beef Lasagna with Refried Beans and Cheddar
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 5flour tortillas
- 1 canrefried pinto beans
- 2 ouncesqueso blanco
- 12 ouncesground beef
- 2 teaspoonsMexican spice mix
- 3/4 cupsalsa
- 4 ouncesshredded Cheddar cheese
- 2 ouncessour cream
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheets
- 10" medium ovenproof pan
Preheat oven to 425°F. Rinse all produce. Stack tortillas and cut into 4 equal wedges. Halve lime. Trim and discard scallion root and thinly slice, keeping whites and light greens separate from dark greens. In a medium bowl, stir together refried beans, 2 tablespoons water, and ½ teaspoon salt until smooth and spreadable. If you have a grater, grate queso blanco; alternatively, thinly slice for scattering over lasagna in Step 4.
On 1 baking sheet, toss tortilla wedges with ½ tablespoon olive oil and ⅛ teaspoon salt to coat. Transfer half to a separate baking sheet. Arrange in a single layer and bake, rotating sheets halfway through, until beginning to crisp and brown, 4-6 minutes total.
Heat ½ tablespoon olive oil in a medium ovenproof pan over medium-high heat. Pat beef dry with paper towel. When oil is shimmering, add Mexican spice mix, scallion whites and light greens, and beef. Season with ½ teaspoon salt. Cook, breaking up, until browned, about 5 minutes. Using a slotted spoon, transfer beef to a medium bowl. Wipe pan clean for next step.
Once baked, carefully place 8 tortilla wedges in pan from beef (pan may still be hot) to cover bottom. Layer evenly with half of refried beans, half of beef, half of salsa, and ⅓ of Cheddar. Lay 6 tortilla wedges over cheese; continue layering remaining beans, remaining beef, remaining salsa, and another ⅓ of Cheddar. Finish with a layer of 6 tortilla wedges. Top with queso blanco and remaining Cheddar. Wipe bowl from beans clean; reserve for next step.
Bake lasagna and make crema
Transfer lasagna to oven and bake until cheese is melted, beans are warmed through, and flavors have melded, 12-15 minutes. Meanwhile, in bowl from beans, stir together sour cream, juice of ½ lime, ⅛ teaspoon salt, and pepper as desired to combine. Cut remaining lime into wedges for serving.
Plate Mexican beef lasagna
Divide Mexican beef lasagna between serving plates. Dollop with lime crema and garnish with scallion dark greens. Serve with lime wedges on the side. Enjoy!