A couple of weeks ago I noticed something at ALDI called "Mexican Style Lasagna." It was a layered casserole, kind of like lasagna, but with corn tortillas instead of noodles, and various Mexican-inspired ingredients layered in. I didn't buy it that day - unfortunate for me, because when I went back to get one a few days later I found that it had been put on markdown for clearance, and they were sold out. Serves me right for not buying it the first time I saw it; when something on sale at ALDI says it's a "special purchase" I should know by now that it's not going to be around forever.
The worst thing about wanting to get something like that and not getting it is the unscratchably itchy jones which inevitably results. Lynnafred and I had both gotten it in our heads that we wanted MEXICAN STYLE LASAGNA for supper and nothing else would do. So we made our own.
Mexican Style LasagnaServes10 - 12, recipe may be halved for smaller groups.
2 pounds ground beef2 envelopes of your favorite taco seasoning2 cans (14.5 oz each) diced tomatoes with chili peppers1 tsp cumin2 cans (27 ounces each) enchilada sauce2 packages (16 - 20 count) corn tortillas3 cans (16 ounce each) refried beans2 cans (4 ounces each) diced green chilis (Ortega's fire roasted are great,) drained2 pounds shredded Mexican-style cheese (cheddar and Monterey Jack blend)1 pound queso panela (Mexican basket cheese,) crumbled½ cup sliced black olivesPreheat the oven to 350 F.
Brown beef in a skillet and pour off the fat. Stir in the taco seasoning, the cumin, and the two cans of drained tomatoes. Stir well over low heat until hot and well-blended. Set aside.
Into the bottom of a lasagna pan, pour in enough enchilada sauce to just cover the bottom. Arrange a layer of corn tortillas on the sauce. Spread the tortillas with the refried beans. Use all three cans and make it a good thick layer. Dot the beans with a can of diced green chilis and pour on just enough enchilada sauce to moisten it up. On top of this, arrange another layer of tortillas. Spread the prepared beef in a layer over the tortillas, and sprinkle this layer lightly with shredded cheese. Add some more enchilada sauce and then another layer of tortillas.
Pour on more enchilada sauce; this time, be generous and allow the sauce to run down inside the layers you've built. There should be a layer of sauce atop the last tortilla layer.
Generously cover this top layer with crumbled queso panela, then add the second can of drained diced green chilis. Put on a generous layer of shredded cheese and sprinkle the top with the sliced black olives. Bake for about an hour at 350 F. Cut like lasagna; serve with sour cream and, if desired, shredded lettuce.