My Favorite Go-To Dish

A favorite in my house for its ease and bold flavors.

A favorite in my house for its ease and bold flavors.

 

You know your favorite pair of jeans?

The ones you can don anytime, anywhere, and know they’ll fit well, look good and do no wrong?

This recipe is exactly like that.

“Mexican-Style Lasagna” is from Everyday Food. And I’ve made it countless times since it was published in the magazine’s March 2005 issue way back when.

You layer tortillas in a baking pan with canned pinto beans, purchased salsa, plenty of cheese, and a green sauce of spinach, cilantro and scallions you whip together in the food processor in seconds.

It’s one of my favorite no-brainer recipes — easy to assemble with no heavy lifting. It also takes well to adaptation. The original recipe is vegetarian. But on occasion, I’ve added leftover shredded rotisserie chicken and even diced Italian sausage. You could even add more veggies, such as diced zucchini or red pepper.

 Mexican-Style Lasagna

(Serves 4)

1 cup fresh cilantro leaves

4 scallions coarsely, chopped

Coarse salt and ground pepper

10 ounces fresh baby spinach

Nonstick cooking spray

8 (6-inch) corn tortillas

1 can (15.5 ounces) pinto beans, drained and rinsed

1 cup prepared salsa (mild or medium)

8 ounces pepper Jack cheese, grated (about 2 cups)

Preheat oven to 425 degrees (375 degrees if using disposable nonstick bakeware; increase baking time to 35 – 40 minutes). In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.

Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.

Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

From Everyday Food, March 2005

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Date: Wednesday, 3. April 2013 5:35
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12 comments

  1. 1

    Terrific! Tortilla lasagna are so tasty and this one looks really scrumptious.

    Cheers,

    Rosa

  2. 2

    Nice and easy! Similar to enchiladas, but even easier because you don’t have to form the enchiladas. Really nice – thanks.

  3. 3

    Oh I can see why this is one of your favorite recipes! I am going to be trying this one real soon. Thanks!

  4. 4

    Amazingly, I’ve never tried lasagna before. Looks so delish!

  5. 5

    I love it when you post recipes – you have some awesome ones! This one looks like a yummy and easy variation on lasagna.

  6. 6

    this is a staple for me as well, though i add lots of other stuff too. i like your straightforward version!

  7. 7

    That looks so much more interesting than the ubiquitous tamale pie! Love one pan meals.

  8. 8

    I think you are right! I have never made such a tasty looking dish before in its category! I must change that instantly! :)

    MMMMMMM! My dinner for tonight! :)

  9. 9

    Woah, top this with a scoop of guacamole and it’s siesta time! LOL :)

  10. 10

    I love this recipe and yes – it is definitely a go to recipe! I make something similar, but of course I’ll use homemade red chile sauce instead of salsa. :) Here in New Mexico was call these flat enchiladas which is the norm here. These looks SO good that now you have me wanting to jump up and make this!

  11. 11

    Made this today and it was a huge hit with my whole family. Thanks for sharing this great recipe.

  12. 12

    This is a wonderful twist on lasagna. I can see why it is your go to dish Carolyn and it may become mine too :)

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