Dona's Mexican Lasagna Recipe

Ingredients with Measurements:
-1 pound ground beef
-1 (1.25-ounce) package taco seasoning mix
-1 (10-ounce) can diced tomatoes and green chilies
-1 (15-ounce) can black beans, rinsed and drained
-1 (4-ounce) can chopped green chilies
-1 (16-ounce) package lasagna noodles
-2 cups shredded Mexican-style cheese blend
-1 (16-ounce) container sour cream
-1 (10-ounce) can enchilada sauce
-2 tablespoons chopped fresh cilantro

Special Equipment Needed:
-9x13 inch baking dish
-Large pot
-Cutting board

Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot, cook the ground beef over medium-high heat until browned. Drain fat.
3. Add the taco seasoning mix, diced tomatoes and green chilies, black beans, and green chilies. Simmer for 10 minutes.
4. Cook the lasagna noodles according to package instructions. Drain and rinse with cold water.
5. In a 9x13 inch baking dish, layer half of the lasagna noodles. Top with half of the beef mixture, half of the cheese, and half of the sour cream.
6. Layer the remaining noodles, beef mixture, cheese, and sour cream.
7. Pour the enchilada sauce over the top and sprinkle with cilantro.
8. Bake for 30 minutes, or until the cheese is melted and bubbly.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 8

Nutritional Information:
Calories: 545
Fat: 22g
Carbohydrates: 57g
Protein: 28g

Substitutions for Ingredients:
-Ground beef: Ground turkey, ground chicken, or crumbled tofu
-Taco seasoning mix: 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon onion powder
-Diced tomatoes and green chilies: 1 (14.5-ounce) can diced tomatoes
-Black beans: Pinto beans, kidney beans, or chickpeas
-Green chilies: 1 (4-ounce) can diced jalapenos
-Lasagna noodles: Corn tortillas
-Mexican-style cheese blend: Cheddar cheese, Monterey Jack cheese, or pepper jack cheese
-Sour cream: Plain Greek yogurt
-Enchilada sauce: 1 (10-ounce) can red enchilada sauce
-Cilantro: Parsley

-Add 1/2 cup of cooked corn to the beef mixture
-Substitute the beef with cooked shredded chicken
-Add 1/2 cup of cooked diced bell peppers to the beef mixture
-Substitute the enchilada sauce with salsa

Tips and Tricks:
-For a spicier lasagna, add more diced jalapenos or use a spicier enchilada sauce.
-To make the lasagna gluten-free, use gluten-free lasagna noodles.

Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in the oven at 350 degrees F (175 degrees C) for 15 minutes, or until heated through.

Presentation Ideas:
Serve with a dollop of sour cream and a sprinkle of cilantro.

Sour cream, cilantro, diced tomatoes, diced jalapenos, and/or shredded cheese.

Serve with a side of Mexican rice, refried beans, or a green salad.

Suggested Side Dishes:
Mexican rice, refried beans, or a green salad.

Troubleshooting Advice:
If the lasagna is too dry, add a bit more enchilada sauce or a bit of water.

Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.

Food History:
Mexican lasagna is a dish that has been around for many years and is a popular dish in many Mexican households.

Flavor Profiles:
This dish has a savory, slightly spicy flavor with a hint of cilantro.

Serving Suggestions:
Serve with a dollop of sour cream and a sprinkle of cilantro.

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Region: Mexican

Taste: Savory, Spicy, Tangy, Rich, Cheesy, Hearty