Favorite Mexican Lasagna

Swap the noodles for tortillas and lasagna heads south of the border. Soft flour tortillas stand in for pasta sheets, stacked with a taco-seasoned ground beef sauce, chopped black olives and a generous mix of mozzarella and cheddar.

The beef does the flavor work. Browned with onion and green pepper, then simmered with tomato sauce, paste and taco seasoning until thick and bubbly, it spreads easily and won’t leave the casserole soupy. That thick sauce is the key, since a runny filling turns the tortillas to mush.

It assembles like any lasagna, with two repeating layers of tortilla, sauce, olives and cheese, then bakes until everything melts and the top turns golden. Cut it into squares and serve with sour cream, salsa or guacamole.

Kitchen Tips

• Simmer the beef sauce until it’s genuinely thick. A watery sauce is what makes the tortilla layers soggy.
• Let the baked casserole rest a few minutes before cutting so the layers hold in clean squares.
• Trim or overlap the tortillas to fill the pan in even single layers for tidier slicing.
• Shred your own cheese if you can. Pre-shredded carries anti-caking starch that doesn’t melt as smoothly.

Variations

• Use ground turkey or chicken, or seasoned black beans for a vegetarian build.
• Slip a layer of corn, green chiles or refried beans between the tortillas.
• Top with jalapeños or a drizzle of enchilada sauce for more heat and moisture.