For an extra layer of flavor, consider adding a can of diced tomatoes or some chopped green chiles to the beef mixture. If you can't find queso fresco, Monterey Jack or a mild cheddar cheese can be substituted. To make this dish vegetarian, replace the ground beef with cooked lentils or crumbled tofu. Feel free to adjust the amount of taco seasoning to your preferred level of spice.
Mexican Lasagna with Cactus
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 20 mins
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SERVING16 People
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VIEWS12
A vibrant fiesta of flavors, this Mexican Lasagna with Cactus is a delightful twist on traditional lasagna, reimagined as a stacked enchilada casserole. Perfect for sharing, it's an easy and crowd-pleasing dish that brings the taste of Mexico to your table.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate79 g
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Cholesterol89 mg
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Fiber7 g
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Protein53 g
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Saturated Fat9 g
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Sodium1787 mg
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Sugar4 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Spray a large disposable aluminum roasting pan with cooking spray. (2 minutes)
02
StepBrown ground beef in a large skillet over medium heat, breaking the meat into crumbles as it browns, 10 to 12 minutes. Drain excess grease and stir in taco seasoning and half the enchilada sauce. Reserve remaining enchilada sauce for later use. Bring beef mixture to a boil, reduce heat to low, and simmer until thickened, about 5 minutes. Set meat aside. (20 minutes)
03
StepLayer one package of tortillas into the bottom of the prepared aluminum roasting pan and spread refried beans evenly in a layer over the tortillas. Arrange 1 more package of halved tortillas over the beans, and top with slices of queso fresco. Spread 1 package of reduced-fat Mexican cheese blend over queso fresco slices. Lay half the sliced nopalitos in a criss-cross pattern over the shredded cheese. (15 minutes)
04
StepTop nopalito layer with 1 more package of tortillas and spread beef mixture over the tortillas; top with remaining package of tortillas. Finish casserole with remaining enchilada sauce and remaining 1 package cheese blend. Top the cheese with remaining nopalito slices arranged in a criss-cross pattern. (10 minutes)
05
StepBake in the preheated oven until casserole is bubbling and the cheese topping is melted and starting to brown, 25 to 30 minutes. Serve in squares. (30 minutes)
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RECIPE REVIEWS
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Billie Zemlak
Jun 28, 2025This recipe was a huge hit at my potluck! Everyone loved the unique flavor combination and asked for the recipe.
May Koss
Jun 27, 2025Easy to follow and the lasagna turned out perfectly. I added some jalapeños to the beef for extra spice.
Janice Grady
Jun 24, 2025I made this for a Cinco de Mayo party and it was a major success! The recipe is easy to customize to your liking.
Deron Collins
Jun 16, 2025I was a little hesitant about the cactus, but it added a really nice tangy flavor. I'll definitely be making this again!
Kacie Hartmannjacobs
Jun 5, 2025My family devoured this! It's a great way to use up leftover ground beef and the cactus makes it something special.