Mexicali Lasagna

mexlasagnaNow, there is no claim that this is “authentic” because I’m fairly certain there is no authentic Mexican lasagna. I mean the Spaniards didn’t bring lasagna to Mexico.

This is just food speak for something that tastes Mexicany, layered like a lasagna might be using tortillas instead of noodles.

And when all is said and done, it’s just plain good, and will feed a football team.

So think of it for Superbowl Sunday or any game day with a crowd because it makes a nice centerpiece casserole.

So just make it.


  • For the Sauce:
  • 1 tablespoon olive oil
  • 1 pound ground beef or pork
  • 1 small white or yellow onion, minced
  • 2 cloves garlic, minced
  • 14.5-ounce can fire-roasted tomatoes
  • 2 cups of homemade or store-bought red salsa, preferably fire-roasted
  • 1/2 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon unsweetened cocoa powder
  • 1 tablespoon Worcestershire sauce
  • Kosher salt
  • Cracked black pepper
  • For the Beans:
  • 1/2-pound Mexican chorizo, casing removed
  • 2 Serrano or jalapeno peppers, minced
  • 2 14.5-ounce can pinto beans, drained and rinsed
  • For Remaining Fillings and Garnishes:
  • 1 package 8” flour tortillas
  • 14.5-ounce can corn, drained
  • 8 ounces (1 cup) shredded cheddar cheese
  • 4 ounces (1/2 cup) shredded pepper jack cheese
  • 1 jalapeno, thinly sliced
  • 1/4 cup red onion, minced
  • Sour cream
  • 2 limes, cut into wedges


  1. Adjust oven rack to lower-middle position and preheat oven to 375°F.

  2. Heat oil over medium-high heat in a large sauté pan. When oil is shimmering, cook meat, breaking into bits until no longer pink and lightly browned, about 7 minutes total. Reduce heat to medium and add onion and garlic. Sauté for 3 minutes. Stir in tomatoes, salsa, cumin, onion and cocoa powders and Worcestershire sauce and brig to a boil, scraping any browned bits from the bottom of the pot. Season with salt and pepper.
  3. Meanwhile, brown chorizo over medium-high heat in a medium-sized sauté pan, breaking into bits until cooked through, 5 to 7 minutes. Drain grease from pan and discard. Add Serrano peppers and sauté for 3 more minutes, until beginning to soften. Add pinto beans. Stir to combine and gently mash bean mixture, leaving some texture. Season with salt and pepper.
  4. Spray cooking spray on the bottom and sides of a 13” x 9” baking dish. Spread a few spoonfuls of the tomato sauce on the bottom of the pan, to coat. Top with a layer of flour tortillas, overlapping and cutting as needed to form a fully covered bottom layer. Spread 1/2 of bean mixture on top, followed by several spoonfuls of the tomato sauce. Top evenly with half of corn, followed by 1/3 of each of the cheeses. Repeat layer, starting with tortillas. After layer this is complete, top with another layer of tortillas. Spread this final tortilla layer with additional tomato sauce and the remaining 1/3 cheese. Scatter sliced jalapenos and red onion on top.
  5. Place in oven and bake until browned and bubbly, 30-35 minutes. Remove from oven and let cool for 10 minutes before cutting and serving with sour cream and limes.


NOTES: the recipe called for chicken or turkey, and used one can of refried beans instead of 2 cans of pintos. You can alter the cheese obviously, and regulate the heat as you wish.

SOURCE: Serious Eats

OVEN: 375°

COOKING TIME: 35 minutes


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s