Tex-Mex Lasagna

Mouthwatering Tex-Mex Layered Taco Enchilada Casserole

If you’re craving a delicious fusion of flavors that combines the zest of traditional Mexican cuisine with a convenient, family-friendly approach, then this Tex-Mex Layered Taco Enchilada Casserole is a must-try for your kitchen table. This dish brings a vibrant mix of textures and tastes, layering savory ground beef seasoned with taco spices, hearty enchilada sauce, creamy queso, and Mexican cheese, all nestled between soft tortillas. It’s not just a meal; it's a culinary fiesta!

One of the beauties of this recipe is its adaptability. Whether you’re serving a weekend lunch or a comforting weeknight dinner, this casserole promises satisfaction without the fuss. To ensure your creation is top-notch, here are a few essential tips. Select lean ground beef (7% fat) for optimal flavor while keeping the dish relatively low in unwanted oils. Use a preheated nonstick sauté pan to achieve that perfect brown on your beef, enhancing the flavor profile. When it comes to tortillas, flour varieties bring a soft, tender layer that holds the delicious fillings together beautifully.

Preheat your kitchen to 400°F and have a 9-inch square baking dish ready with a light coat of cooking spray. This prevents sticking and makes serving hassle-free. Proper layering is key; ensure each layer of meat and vegetables is spread evenly for a well-balanced bite in every forkful. For a perfect melt, opt for a Mexican-style shredded cheese blend, which melts smoothly and complements the dish with rich taste. Use aluminum foil while baking to maintain moisture before unveiling that golden, bubbling finish.

Ingredients

• Cooking spray: Essential for preventing sticking in the baking dish.
• 1 (14.5 oz) can diced tomatoes, divided: Adds moisture and a fresh, tangy flavor.
• 1 lb lean ground beef (7% fat): Provides robust flavor with less oil.
• 1 (1 oz) packet reduced-sodium taco seasoning: Infuses the beef with classic Mexican spices.
• 1 bag frozen Southwest-blend vegetables (corn, bell peppers, onions; 10–12 oz): A colorful, nutritious addition.
• ½ cup salsa con queso: A creamy, cheesy layer enhancing richness.
• 1 (10 oz) can enchilada sauce: Binds layers and adds authentic enchilada taste.
• 5 (10-inch) flour tortillas: Soft barriers that hold all layers together.
• 8 oz Mexican-style shredded cheese blend: Melts into cheesy perfection.
• Aluminum foil: Keeps everything moist during baking.
• 1 container Deli guacamole (6–8 oz): The perfect fresh, creamy topping.

Step-by-Step Instructions

1. Preheat your oven to 400°F. Prepare a 9-inch baking dish with a light coat of cooking spray. Drain your can of diced tomatoes, setting aside for use throughout the recipe.
2. Heat a large nonstick sauté pan over medium heat for 2–3 minutes. Add in the ground beef, cooking for 5–7 minutes while stirring to crumble it into small pieces, until it shows no pink and reaches an internal temperature of 160°F. Drain any excess fat carefully.
3. Mix the taco seasoning and 1 cup of your drained tomatoes into the beef. This step maximizes flavor absorption. Once well mixed, remove this from the pan and set aside.
4. In the same pan, add the Southwest vegetable blend. Cook for 1–2 minutes, stirring until the vegetables are hot and vibrant in color. Stir in the salsa con queso, ensuring an even coating, and cook for an additional minute or until heated through. Remove the pan from the heat.
5. Begin layering: In your prepared baking dish, spread ½ cup of enchilada sauce to cover the bottom. Place one tortilla on top, followed by ¼ cup cheese and 1 ½ cups of the beef mixture. Spread evenly.
6. Top with another tortilla, adding ¼ cup cheese and all of the vegetable mixture. Repeat this layering process until you have used all the tortillas and fillings.
7. For the final layer, place the last tortilla, covering it with ¾ cup enchilada sauce, any remaining tomatoes, and the final layer of cheese. Cover the dish tightly with aluminum foil.
8. Bake in the preheated oven for 30 minutes. Then, remove the foil and allow it to bake uncovered for an additional 10 minutes or until everything is hot and bubbly.
9. Let the casserole stand for 10 minutes to cool and settle before serving. Top it with a generous scoop of deli guacamole, if desired, and enjoy!

Tips for Troubleshooting If Something Goes Wrong with the Recipe

• Too watery: If the mixture appears too runny after baking, allow it to cool a bit longer, helping to thicken.
• Too dry: Drizzle some additional enchilada sauce over the top before baking uncovered for a juicier result.
• Cheesy burn: If cheese starts to brown too fast, tent foil over the top loosely for additional bake time.
• Tortilla slipping layers: Ensure to not overfill each layer to maintain structural integrity.

Ideas for Pairing with the Recipe

• Side dishes: Enhance your meal with a fresh, zesty cilantro-lime rice or a crunchy jicama and mango slaw.
• Drinks: Pair with a crisp, refreshing margarita or a cool, light-bodied beer like a Mexican lager.
• Desserts or garnishes: Finish your culinary journey with a dulce de leche flan, or for a refreshing palate cleanser, indulge in a sorbet infused with passion fruit.

How to Store Properly

• For refrigeration: Store leftovers in an airtight container. This can be refrigerated for up to 3–4 days while retaining flavor and texture.
• For freezing: This casserole freezes well. Cover tightly with aluminum foil or transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating details: Preheat the oven to 350°F and reheat covered with foil for 20–25 minutes, or microwave in individual portions until warm.

FAQs

• Can I use corn tortillas instead? Yes, corn tortillas can offer a different texture and flavor, though they might alter the original consistency slightly.
• What if I'm out of salsa con queso? You can substitute with regular queso or a mix of melted cheddar and Monterey Jack cheese for a similar effect.
• Can I make this dish vegetarian? Certainly! Substitute the ground beef with crumbled tofu or a plant-based meat alternative for a vegetarian version.
• Is there a way to reduce the sodium content further? Opt for no-salt-added tomatoes, make a homemade taco seasoning blend, and look for low-sodium cheese varieties.