Lasagna, one of the oldest pasta forms, originates from ancient Greek roots, referring to a flat sheet of pasta dough. The modern layered dish developed in Naples during the 14th century, with the first recorded recipes coming from Britain, featuring layered pasta, cheese, and spices, marking a transition toward the modern form.
Today, we explore an adapted version with Mexican Lasagna.
Mexican Lasagna
Ingredients
- 1 LBS of Lean Ground Beef
- 1 onion, chopped
- 1 green pepper, chopped
- 1 TBS of minced garlic
- 1 can 15 oz tomato sauce
- 1 8-oz jar of taco sauce
- 15 oz kidney beans, drained and rinsed
- ½ tsp salt
- 1 tsp dried oregano
- 12 corn tortillas (6-inch)
- 2 cups cheddar cheese
Optional Toppings
- Sour cream
- Chopped cilantro
- Sliced jalapeno
- Taco sauce
Directions
- Heat oven to 350°F. Brown the meat and add the onion, green pepper, and garlic cloves. Drain.
- Add tomato sauce, taco sauce, and beans. Add salt and oregano. Simmer 10 minutes.
- Spoon 1 cup of the meat mixture into a 13 x 9 pan. Layer 6 tortillas. Top with ½ of the remaining meat. Sprinkle one cup of cheese. Cover with remaining tortillas and meat mixture. Cover tightly with foil.
- Bake 25 minutes. Uncover. Let it stand 5 minutes.
- Top with sour cream, taco sauce, jalapeno, and cilantro. Serve with rice and tortilla chips. This recipe is great for leftovers, and it freezes very well.
Ingredients are in the Food City Cart.
Dishing It Out is a place for Aneisa Rolen to share favorite recipes that require minimal preparation, limited culinary knowledge, yet provide maximum flavor, designed for the hesitant cook who loves good food but isn’t particularly a culinary enthusiast. The recipes provided will accompany the videos, making cooking accessible even to the most reluctant chefs.
Comments may be sent to dishingitoutktt@gmail.com and follow Aneisa on Instagram for more recipe ideas @ aneisarolen
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