Mexican skillet lasagna from The Dinner Plan: Simple Weeknight Recipes and Strategies for Every Schedule (page 89) by Kathy Brennan and Caroline Campion

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • courtney_rxp73u on February 17, 2026

    I love this recipe and it has worked for us every time. Sometimes I go a different route and use chorizo (the raw sausage kind that I remove from the casing and brown like ground beef. I often add a can of rinsed black beans and sometimes a bunch of roughly chopped spinach mixed into the beef and tomatoes. It is easy to under season this recipe so do taste as you go. My kids love eating it with a big green side salad and some crunchy tortilla chips. I’ve also skipped the cream cheese if we are out and although is is obviously less creamy it doesn’t make a huge difference.

  • MollyB on February 12, 2018

    Did not like this recipe. It's the first fail I've had from this cookbook. I tried it since I loved the skillet lasagna from their first cookbook, but this just didn't do it for me. The sauce came out too bland and the cooked flour tortillas a little too mushy. (I'd change it to corn tortillas if I ever tried it again.) The cream cheese didn't work as specified in the recipe - it didn't melt into the sauce, it just stayed as chunks that would not blend in. It might work better with room temp cream cheese that was beaten before adding. (I added it cold from the fridge.)

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