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Mexican lasagna question

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I want to make a mexican lasagna/casserole.
I have some ground beef, some black olives, meunster cheese, queso fresco and tortillas. I am wondering for the "sauce" what to use. I could see how using enchilada sauce might be a bit overpowering. Should I make something like a chili instead with the meat. What is queso fresco like for baking?
What about salsa verde for a more summerish flavour? Brighter?

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  1. With what you have you could make Mexican-American enchiladas casserole by browning the beef, adding onions and olives, and then layering with tortillas heated then dipped in enchilada sauce and the meunster cheese. Queso fresco is not really a cooking cheese, but would be crumbled on top of the enchialdas before serving.

    1. I've done something like that with taco meat (like your chili idea, but less soupy) and goodhealthgourmet's black bean dip as a layer. It's really good! I love salsa verde, too--nice idea.

      1. My Mexican lasagna includes a 14.5 oz can of diced tomatoes with basil, garlic and oregano (or you can season canned tomatoes yourself); and one 4.5 oz can of chopped green chiles mixed together with the tomatoes for the sauce. This recipe calls for 1 1/2 c. of preshredded four-cheese Mexican blend or Monterey Jack cheese and when served up on plates is topped with plain low-fat yogurt. The combination of tomatoes and chiles are layered with the cheese on corn tortillas. If you want the complete recipe I can post it. Hopes this helps regarding the sauce. I think jarred salsa would probably work well to.

        1. I always use green enchilada sauce and it's perfect! You still get the great mexican taste and not so much "taco seasoning" flavor as with the red sauce.

          1. I would take a page from the lasagne bolognese book and make a bechamel and flavor it with some green chiles or salsa verde. You could mix your muenster cheese into that or use it as a separate layer. I'd make a chili or sauce of sorts with the ground beef as well, seasoning as I would for tacos, that is about the same consistency as ragu bolognese. I think the bechamel with salsa verde added will be rich and delicious, but still with a summery flavor, and will add the gooey component you're missing with your ingredient list.

            1. I always make a chili gravy and use that as the sauce.

              1. If I am going to use tortillas (flour), do I need to "fry" them in oil and why?