Mexican Lasagna

Name: Mexican Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 teaspoon Goya Adobo seasoning; 2 tablespoons chili powder; ½ teaspoon dried oregano; ½ teaspoon ground cumin; 1 pound ground beef; 1 jar (16 ounce) salsa verde; 1½ tablespoons olive oil; 12 to 14 corn tortillas; 1½ cups shredded Mexican blend cheese; 1½ cups shredded Mexican blend cheese; 1 pound chicken breasts, shredded; Sour cream, for serving

Preparation info

Serves
5 to 6

Difficulty
Easy
Ready in
1 hr

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

This is a Young family favorite recipe. Whenever our dad would make this recipe, there wouldn’t be any leftovers. We love Mexican food, and this was our dad’s special take on a traditional lasagna. If we had to choose between an Italian lasagna or our dad’s Mexican lasagna, this would be the winner by far! —Kaley

Ingredients

1 teaspoon Goya Adobo seasoning
2 tablespoons chili powder
½

Americas
Mexico
United States
Leftovers
Pasta
Gluten-free

Method

Preheat the oven to 350 degrees.

In a small mixing bowl, stir together the Goya Adobo seasoning, chili powder, oregano, and cumin. Set aside.

In a medium sauté pan over medium-high heat, cook the ground beef with ¼ cup of the salsa verde, stirring with a wooden spoon. A