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Mexican Lasagna

Traditional refried beans layered into lasagna with Santa Fe chilies, fresh oregano and shredded cheese.

Yield: 20 servings
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Mexican Lasagna


1  pch Santiago® EXCEL® Refried Beans - Smooth
2  cups Diced, roasted green chili peppers, canned
2  cups Diced, canned tomatoes, drained
2  cups Corn kernels, frozen or canned
1  Tbsp Dried oregano
24  each Flour tortillas, 6"
2 1/2  cups Shredded Monterey Jack cheese (1/2 lb)
2 1/2  cups Shredded Cheddar cheese (1/2 lb)


  1. Prepare Santiago® EXCEL® Refried Beans according to package directions. Add chilies, tomatoes, corn and oregano to the beans and stir well.
  2. In the bottom of two, 4-inch deep, half-steamtable pans, ladle 4-oz refried bean mixture. Lay, overlapping, 8 tortillas on top of beans. Place ¼ bean mixture over tortillas, spreading evenly. Generously sprinkle ¼ of each cheese over top, cover with tortillas and repeat.
  3. After last layer of tortillas, cover with remaining cheese. Cover pans with foil and bake at 350°F for 20-25 min. in conventional oven. Cut into 20 even servings. Serve.

Nutritional Information Per Serving

Calories - 420 Protein - 18 g SatFat - 7 g
Fat - 15 g Carbs - 54 g Fiber - 13 g
Iron - 20 % Sodium - 1080 mg
Vitamin A - 10 %
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