Mexican Lasagna With Cactus Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a large skillet, cook the ground beef until browned. Drain any excess fat.
• STEP 3.Add the onion, garlic, cumin, chili powder, and salt to the skillet. Cook for another 2-3 minutes.
• STEP 4.Stir in the diced tomatoes, tomato sauce, and cactus. Simmer for 10 minutes.
• STEP 5.Place a layer of corn tortillas in the greased baking dish. Top with a layer of the beef mixture and sprinkle with cheese. Repeat the layers.
• STEP 6.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 7.Let the Mexican Lasagna cool for a few minutes before serving. Garnish with cilantro, if desired.
• STEP 8.Serve hot and enjoy!

Cooking Tips

• If you can't find fresh cactus, you can use canned cactus instead.
• Feel free to add other vegetables like bell peppers or corn to the beef mixture for extra flavor and texture.
• You can make this dish ahead of time and refrigerate it. Just bake it for a few extra minutes to ensure it's heated through.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave or in the oven until heated through.
• Serve the Mexican Lasagna with a side of sour cream, guacamole, or salsa for added flavor.