September 01, 2014

mexican lasagna with guacamole

Your family will love this!!  It is great for a busy weeknight and can be made ahead of time so that when you are ready to eat, all you have to do is pop it in the oven!  The fresh guacamole makes a delicious topping and if you would like some spice.... add the hot sauce.  This dish is great served with chips and salsa, plus the chips make great scoops for any beans that get left behind! :) 

Servings 4-6
Total Time 45 minutes

  • 1, 24 ounce jar tomato salsa (black bean and corn salsa is great with this!)
  • 4, 10 inch flour tortillas
  • 2, 16 ounce cans refried beans (or you can make your own refried beans)
  • 2 cups shredded monterey jack or pepper jack cheese
  • 2 ripe avocados
  • 2 limes, juiced (about 2 tablespoons of juice)
  • 1/2 cup chopped fresh cilantro
  • course salt
  • sour cream to serve (optional) 
  • hot sauce to serve (optional)


Preheat oven to 350 degrees F.

Spread a thin layer of salsa in a lightly oiled 9x12 inch baking dish.  Arrange 2 tortillas on top, overlapping as needed.

In a bowl, combine the beans and 1 cup of salsa.  Stir until well blended.  Spread the bean mixture over the tortillas and top with 1 cup of the shredded cheese. 

Arrange the remaining 2 tortillas over the cheese and top with a layer of salsa.  Sprinkle the remaining cup of cheese on top.

Cover with foil and bake for 30 minutes.

While the casserole is baking, halve and pit the avocados.  Spoon the flesh into a bowl and mash up until smooth.  Add in lime juice, a couple tablespoons of cilantro, and salt to taste.

Serve the casserole topped with guacamole, sour cream, and hot sauce (optional).  Enjoy!!!

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