"Give this Italian classic a new twist with our Mexican Lasagna! Bold refried beans and enticing enchilada sauce bring a whole new spin to this pasta-less plate."
1 ½ lb. ground beef
1 Tbsp. Olive Oil
2 pkgs. Flour Tortillas (10 ct.)
2- 15 oz. cans La Preferida Authentic Refried Beans
2- 10 oz. cans La Preferida Mild Red Enchilada Sauce
4 oz. can La Preferida Diced Green Chiles
½ cup shredded cheese (your choice)
1 cup avocado, diced
Preheat oven to 350º
In a pan heat olive oil and cook ground beef. Once done, drain excess grease and set aside.
Heat beans according to package instructions. Fold in green chiles and stir.
Pour 2/3’s of the enchilada sauce can into baking dish. Arrange 9 tortillas over sauce so they cover the bottom and sides of the pan. Spread beans on a layer of tortillas and pour the remainder of enchilada sauce, top with beef. Layer another 9 tortillas and repeat order from the lower layer. Pour the second can of enchilada sauce over the second layer of tortillas and top with shredded cheese.
Bake for 30-40 minutes. Once done, sprinkle diced avocado and serve.
Chef La Pref Tip: Top with La Preferida Organic Salsa Verde for extra flair and flavor.