Cactus Mexican Lasagna

Preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).

To prepare the roasting pan, lightly coat a large disposable aluminum baking dish with cooking spray.

In a large skillet over medium heat, cook ground beef until it is browned and crumbled into small pieces. This process should take around 10 to 12 minutes. Remove excess fat from the skillet and add taco seasoning, mixing well. Then, combine this mixture with half of the remaining enchilada sauce and bring it to a boil. After reducing heat, let it simmer until the mixture thickens, approximately 5 minutes. Set the cooked meat aside for later use.

Arrange one package of tortillas at the bottom of the prepared roasting pan, followed by a layer of refried beans spread evenly over the tortillas. Add another package of halved tortillas on top of the beans, followed by slices of queso fresco. Spread a layer of reduced-fat Mexican cheese blend over the queso fresco slices, and then lay half of the sliced nopalitos in a criss-cross pattern over the cheese.

Top this layer with another package of tortillas, followed by a spread of the cooked beef mixture over the tortillas. Add one more package of tortillas on top, and finish with a layer of remaining enchilada sauce and the final package of cheese blend. Arrange the remaining nopalito slices in a criss-cross pattern over the cheese.

Bake this casserole in your preheated oven until it is bubbling and the cheese topping has melted, starting to brown slightly. This should take around 25 to 30 minutes. Serve the casserole in squares.