This Mexican lasagna is a spicy twist on a family favorite. Packed full of flavor and so easy to make – it can also easily be frozen!
Lasagna is kind of a “thing” in our house. It is one of the few things that my 3 picky-eater children can agree on and it is probably my husband's all-time favorite (although my chicken Caprese recipe is a close second). Whenever I make it, I usually make a triple or quadruple batch and freeze them in casserole dishes (I have a large supply of glass ones but I also try to stock up on the foil casserole dishes whenever I can find them on sale).
So we usually have at least 2 “regular” Italian-style lasagnas in the freezer at all times. As soon as I am down to one I start looking for sales at the grocery store on the pasta, cheeses (all of which can be frozen), etc and start to plan my next (as I call them) “Mama Leoni Day”.
There is only 1 problem…I get bored with “regular” lasagna REALLY quick and I decided I needed to start adding something different in to the mix!
My kids do love my Crockpot Chicken Tacos and they especially like my green chili chicken enchilada recipe (as long as I don't put too many black beans in it) so I figured that I would try to spice up their favorite lasagna – and they really loved it.
Like my regular lasagna recipe (which I will be posting soon!), this Mexican lasagna recipe is very freezer-friendly. If you like it, you might want to block out some time the next time you make it to make a double or triple batch and have another for the freezer!
A few notes:
- I prefer to use lean, grass-fed ground beef, which is not only healthier but has better flavor. If you use regular ground beef, you'll need to drain the grease off, so wait to add the spices until after you drain it.
- My family doesn't love black beans, so I only use a cup, but you could use the whole can without messing up the recipe.
- We also prefer to go light on the cheese, as far as casseroles go. If you like things extra cheesy, feel free to add more or change up the cheese to whatever you like!
- Green enchilada sauce is quite tangy. If you don't love that, you could use red enchilada sauce, which has more savory flavor.
Scroll down for the recipe!