This is the recipe that never ends. My mom and I pass our revisions back and forth so often, that it almost feels like I’m back home in her kitchen.
It all started when I was home visiting the fam and made one of my late night [read: LATE late night] creations for my mom and siblings to snack on. The dip won them over and the next time I was home to visit, my mom whipped up her version, in casserole form. Oh. My. Gosh! I was eating turkey back then and her 7 layer dip mexican lasagna featured hearty seasoned ground turkey and a full brick of cream cheese. Hello comfort food! Naturally I’ve been tinkering with it ever since. These days I keep it simple, vegetarian, and stacked high and mighty in a pyrex baking bowl.
Mexican Pizza Lasagna
Tastes like a mexican pizza. Looks like a lasagna! Vegetarian, GF & easily Veganized
Recipe Serves two. To feed a crowd, break out your casserole dish and get your layer on! This dish is easily doubled, tripled, or quadrupled to feed more!
Mexican Pizza Lasagna
- 4 small corn tortillas
- approx 1/2 can of refried beans
- 1-2 cups of black beans
- 1/2 cup [or more] enchilada sauce [red, green, or both!]
- 4 Tbsp of your favorite salsa verde
- 1 medium roma tomato, diced
- 1 Tbsp green onions, chopped
- shredded cheese, taco sauce + a dollop of sour cream [or plain greek yogurt!] for topping
- Preheat oven to 350 degrees F.
- Prep a bake-able glass bowl with a thin layer of sauce to prevent sticking.
- With a tortilla in one hand an a butter knife in the other, spread a thick layer of refried beans onto the corn tortilla.
- Top with black beans, green salsa, more enchilada sauce, and then place inside your baking bowl or dish. This will be your first layer.
- Repeat this step for the next two layers. If you're going the T-Rex route or need a cheese fix, top the bean-y goodness with [cooked] meat &/or cheese and repeat. This not only makes fabulous leftovers but is a great way to use up leftovers you may have creeping around in your fridge!
- Each layer will be more of the same until you reach the final tortilla.
- Pretty it up with a splash of color! Add diced tomatoes, jalapenos, shredded colby jack cheese and all your favorite toppings.
- Bake at 350F for about 20-25 minutes and then top with additional tomato, and chopped green onions for an extra burst of color. It doesn't need it, but a dollop of sour cream [or greek yogurt!] takes this baby to the next level. Yum!
Random side note I’ve gotten in the habit of shredding up a colby jack string cheese stick on top of tacos, nachos, and mexican pizza. They melt like a champ and act as cheesy portion control =) Also, if you have a random packet of taco sauce lying around, it’s nothing short of amazing when paired with this dish.
Brontosaurus Chefs veganize by nixing the cheese or adding daiya. Easy peasy!
T-Rex Chefs saute ground turkey/beef with onions, garlic, taco seasoning + dried cilantro
Spicysaurus Chefs top off your dish with fresh or pickled jalapeños
So… How was it?
Easy and ahhhhmazing! If you can make a sandwich, you can make this lasagna! No boiling noodles or mixing complicated fillings… just layer like a sandwich, bake, and enjoy. It tastes fabulous the first day and equally phenomenal as leftovers. Adding a little taco sauce makes it taste like a glammed up version of Taco bells Mexican pizza, minus the deep fried tortillas and sketch factor =) The combination of warm melty goodness with crisp, cool tomatoes, green onions and sour cream is absolute perfection… and oh-so satisfying! It’ll pair nicely with a side salad or you can simply pile shredded lettuce and guacamole right on top! Balanced and baller!
Now go make this. Stat! <3
I highly suggest making extra! In true lasagna fashion, it tastes even better the next day =)
and since I make it so often, I even whipped up a re-mix:
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