Mexican Lasagna

I am never one to pass up Mexican food, so when my husband made a Mexican lasagna a few years ago, I was anxious to try it. I loved it, as well as the idea! So, I used his base recipe for inspiration and added a few ingredients. It turned out delicious, and it’s the perfect weeknight meal!

Mexican Lasagna

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Course: Main Course

Ingredients Method

Ingredients

  

• 1 lb ground beef
• 2 Tbsp taco seasoning
• 1 15 oz can corn drained
• 1 15 oz can fire roasted tomatoes drained
• 1 15 oz can black beans drained
• ½ cup salsa
• 9 fajita sized tortillas
• 2½ cups cheddar cheese shredded

Method

 

1. Preheat oven to 350°F.
2. Brown ground beef in large skillet over medium high heat. Add taco seasoning and stir until combined.
3. Add the corn, tomatoes, black beans, and ¼ cup of salsa. Stir until everything is completely mixed together.
4. Spread 2-3 tablespoons of salsa on the bottom of a 9 x 13 pan. Layer with two tortillas, so they cross in the middle. Cut a third tortilla in halves and cover the end gaps.
5. Add half of the beef mixture over the tortillas and sprinkle with 1 cup of cheese. Repeat the layers (tortillas, beef mixture, cheese).
6. Top with another layer of tortillas and spread the remaining salsa over top the tortillas. Sprinkle the remaining cheese over the salsa.
7. Bake for 30 minutes, until cheese is bubbling. Let cool 10 minutes before serving. Garnish with sour cream or plain Greek yogurt and enjoy!