Easy Mexican Lasagna Recipe with Nopal Cactus

Ingredients

• cooking spray
• 4 pounds ground beef
• 2 envelopes taco seasoning mix
• 1 (28 ounce) can enchilada sauce, divided
• 4 (15 ounce) packages flour tortillas, cut in half - divided
• 2 (16 ounce) cans fat-free refried beans
• 2 (12 ounce) packages queso fresco (Mexican cheese), thinly sliced - divided
• 2 (16 ounce) packages shredded reduced-fat Mexican cheese blend, divided
• 1 (16 ounce) jar nopalitos (sliced cactus), drained - divided

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a large disposable aluminum roasting pan with cooking spray to prevent sticking.
2. In a large skillet over medium heat, brown the ground beef, breaking it apart as it cooks, for about 10 to 12 minutes. Drain any excess grease, then stir in the taco seasoning and half of the enchilada sauce. Set aside the remaining enchilada sauce. Bring the beef mixture to a simmer, then reduce heat and cook until thickened, approximately 5 minutes. Remove from heat and set aside.
3. Create a base layer with one package of tortillas in the prepared roasting pan, then spread an even layer of refried beans over the tortillas. Arrange another package of halved tortillas over the beans, followed by slices of queso fresco. Sprinkle one package of reduced-fat Mexican cheese blend over the queso fresco. Distribute half of the sliced nopalitos in a criss-cross pattern on top of the shredded cheese.
4. Add another package of tortillas to cover the nopalito layer, then spread the beef mixture evenly over the tortillas. Top with the remaining package of tortillas. Finish the casserole by covering it with the remaining enchilada sauce and the last package of cheese blend. Arrange the remaining nopalito slices in a criss-cross pattern on top of the cheese.
5. Bake in the preheated oven until the casserole is bubbly and the cheese topping is melted and lightly browned, about 25 to 30 minutes. Cut into squares and serve hot.

Nutrition

• Calories: 778 kcal
• Fat Content: 25 g
• Fiber Content: 7 g
• Sugar Content: 4 g
• Sodium Content: 1787 mg
• Protein Content: 53 g
• Cholesterol Content: 89 mg
• Carbohydrate Content: 79 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g