Mexican Lasagna

This chile is called “chile guero”(translated blonde chile) in Mexico. Caribes are part of the ‘wax’ type of chile peppers which include several different varieties ranging from mild to scorching. This variety is hot (5,000 – 8,000 Scoville Units) and can be used as substitutes for Jalapeno to add a different color and flavor to salsas and recipes. When you roast these it enhances the flavor. On a grill or skillet roast these at med/high heat for 8-10 minutes.

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2 pounds lean ground beef
1 large onion, chopped
1/4 cup chili powder
1-2 yellow caribe chiles, chopped
12 (6″) corn tortillas
1 (15 oz.) can chili beans
1-1/2 cups (packed) grated sharp cheddar cheese
2 (14 oz.) cans Mexican-style stewed tomatoes


Preheat the oven to 350F. Butter a 13″x 9″x 2″ glass baking dish. Saute the ground beef and onion in a heavy large Dutch oven over high heat until brown, about 10 minutes. Reduce the heat to low.

Mix in the chili powder and yellow caribe chiles and saute for 5 minutes. Season the mixture with salt and pepper.

Overlap 6 tortillas on the bottom of a prepared dish, covering the bottom completely. Spoon in the beef mixture, then the beans evenly over the tortillas. Cover with the remaining 6 tortillas. Sprinkle the cheese over the top.

Pour the tomatoes with their juices over the cheese and bake until the casserole is heated through, and is bubbling on the edges, about 1 hour.