I love the beginning of summer! The days are getting longer and warmer, and there’s lots to celebrate. But with all the picnics, cookouts, and summer vacations just starting up, it can also get pretty expensive. So throughout the week, I will let you in on my favorite ways to keep costs down without sacrificing summer fun.
Let’s start with this fresh potluck idea: Mexican-Style Lasagna! It’s an irresistible cross between enchiladas and lasagna — both dependable crowd favorites — plus it’s meatless, so the vegetarians in the group can dig in. It’s also fantastic for dinner (or breakfast!) any day of the week. I use hearty corn tortillas instead of noodles, then layer them with protein-rich pinto beans (they’re lighter and cheaper than meat) and a fresh mixture of baby spinach, cilantro, and scallions. I top it all off with some salsa and shredded pepper Jack cheese to get my new, signature, any-occasion meal.
Sarah’s Tip of the Day:
Watch the video and I’ll show you how to get your cheese perfectly melted and brown. Plus, I’ll tell you what I do to not worry about getting my bakeware back after a potluck.
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Recipe Ingredients:
1 cup fresh cilantro leaves
4 scallions coarsely, chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 can ( ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Mexican-Style Lasagna | Everyday Food with Sarah Carey

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