If I could figure out how to make Taco Bell’s Mexican pizza at home, I would eat it every day. It’s probably not that hard, but I haven’t figured out what I could use for the crunchy tortilla layer that would be just perfect. Also I would need to go there and steal like 95 packets of their taco sauce because it’s really a key ingredient. And I wouldn’t want some homemade bull%$## taco sauce. That one is special. So this Mexican lasagna is definitely inspired by Taco Bell’s pizza variation, but there are enough differences that I don’t feel like I’m trying to make their Mexican pizza but end up with something sub par.
And I decided to make this Mexican lasagna for three reasons: 1) my friend Annie was coming over for a Friday night happy hour/dinner/play date and she loves Taco Bell as much as, or more, than I do; 2) I also sort of had lasagna on my mind; and 3) But I was going to Terilli’s Italian restaurant for dinner on Saturday so I didn’t want back to back lasagna. So if you can follow all that I landed on Mexican lasagna.
So I made it. It was easy. It was super delicious. It was pretty. It was sitting on my stove all bubbly and waiting to be eaten. And then I had to cancel. And let me tell you – when you stay at home with your kids all day, this Friday night plan made me feel like I was going clubbing. Social interaction, good dinner, someone to drink with, kids playing with someone else, etc. Very sad.
But I had to cancel because one of my kids had Hand Foot Mouth disease for literally the second time in a month. What I thought was a fussy baby due to having some major vaccinations a couple days earlier turned out to be a fussy baby due to 20 blisters covering the inside of his throat/mouth. Fair enough, Price, fair enough. This second round of HFM was a BEATING. And it’s super contagious so I didn’t want to expose anyone else to it. So it was a very sad day, but I did cut it up into little pieces and froze it. It freezes beautifully and we’ve had a couple easy/awesome dinners this week.
- Ground beef recipe minus water and taco sauce (you’ll add more liquid later)
- 1.5 cans (2.5-3 cups) tomato sauce
- 3 large flour tortillas or 9 corn tortillas
- 1 cup refried beans
- 3 tablespoons sour cream
- 1 bottle taco sauce (I like Ortega)
- 3.5 cups shredded Mexican blend cheese
Preheat oven to 350. Spray cast iron pan or other round baking dish with nonstick spray. Prepare beef according to recipe above (2 lb), or just using a taco seasoning packet if you prefer. Stir in tomato sauce with ground beef. In a separate bowl, warm up the refried beans in the microwave. Stir in the sour cream and set aside. Then, layer about 1 cup of meat sauce on bottom of pan. Drizzle generously with taco sauce. Coat one flour tortilla lightly in taco sauce (if using corn you will use 3 tortillas per layer). Place on top of meat. Spread about 3 spoonfuls of bean mixture on top. Add 1 cup of shredded cheese. Add 1.5 cups meat sauce on top of cheese. Sprinkle with a bit of taco sauce. Coat tortilla with taco sauce. Top with 3 spoonfuls bean mixture, then another cup of cheese. Add another 1.5 cups meat sauce, taco sauce, tortilla dipped in taco sauce, bean mixture. Add rest of meat (less than a cup), then remaining 1.5 cups cheese. Cover and bake for 20 minutes. Uncover and bake 10 minutes more.