Southwest Lasagna submitted by Jeremy Tabor of The Sammus Theory

Brutally.Delicious's picture

Jun. 27, 2012


Lean ground beef 1 Pound
Onion 1 , diced
Flour tortillas 12 Small
Tomatoes 2 , diced
Garlic 1 Clove (5 gm) , minced
Jalapeno 1 , diced
Salsa verde 12 Ounce (1 Large Can)
Enchilada sauce 1 Tablespoon (As Required)
Shredded sharp cheddar cheese 1/2 Pound
Shredded mozzarella cheese 1/2 Pound
Shredded mozzarella 1/2 Pound
Shredded pepper jack cheese 1/2 Pound
Corn starch 4 Tablespoon
Warm water 4 Tablespoon
Cumin 1 1/2 Tablespoon
Paprika 2 Tablespoon
Chili powder 4 Tablespoon
White pepper 1 1/2 Teaspoon
Salt 2 Teaspoon


Pre-heat oven to 350F. In a large fry pan brown ground beef and drain fat, add diced onions and garlic and cook until slightly translucent. In a large sauce pan add enchilada sauce, ground beef, jalapeno, tomatoes, onions, cumin, paprika, chili powder, white pepper and salt. Cook over medium low heat and simmer 15 minutes.

Combine corn starch and warm water and add to thicken as neccessary, remove from heat. Grease a pyrex baking dish and lay 1 layer of tortillas on the bottom. Ladle beef sauce onto tortillas, then a layer of shredded cheese, then a layer of tortillas and repeat for 4-5 layers. Top with cheese. Put baking dish in oven for 12-15 minutes or until cheese on top is bubbly. Let cool 10 minutes and cut into squares.

Recipe Summary

Servings: 6

Nutrition Facts

Serving size

Calories 917Calories from Fat 490

 % Daily Value*

Total Fat 55 g84.6%

Saturated Fat 27 g135%

Trans Fat 0 g


Sodium 2617 mg109.04%

Total Carbohydrates 55 g18.3%

Dietary Fiber 9 g36%

Sugars 7 g

Protein 55 g110%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet