Mexican Lasagna
The original recipe I saw for this called for using flour tortillas. Yuck. That would be like cutting into a pan of soggy paper. Changed that out for Corn and added a topping of crushed corn chips.
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Ingredients
- 1 lb 90/10 Ground Beef
- Olive Oil
- 1/2 Yellow Onion finely diced
- 2 tsp Smoked Paprika
- 1 tsp Cumin
- 1 Tb Chili Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 Can Diced Tomaotes 14.5 oz
- 1 Can Black Beans 15 oz (rinced and drained)
- 1.5 C Frozen Corn
- 1 Can Fire-Roasted and diced Green Chilies 4 oz
- 1 Can Green Enchiliada Sauce 10 oz
- 12 Corn Tortillas
- 12 oz Mexican Blend Cheese
- 1 C Corn chips crushed
Ingredients
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Instructions
- Preheat Oven to 425
- Heat a drizzle of Olive oil in a large skillet. Add the Ground beef, Onion, paprika, cumin, chilli powder, salt and pepper. Brown the beef (about 5-7 minutes). Add the canned Tomatoes, beans and corn. Stir to combine
- Spread 1/3 of the enchilada sauce in the bottom of a 8x11 casserole dish. Lay 4 of the tortillas down to cover the bottom. They will over-lap.
- Spoon half the meat mixture over the tortillas. Place another layer of 4 tortillas over the meat mixture. Spread 1/3 of the enchilada sauce over those tortillas then cover with 1/2 of the cheese. Scatter the canned chilies over that layer then top with the remaining beef mixture followed by the other 4 tortillas and then the last of the enchilada sauce and then the other half of the cheese. Sprinkle the crushed corn chip over the top
- Place in the oven to bake for 10-15 minutes until the cheese is melted.
- Garnish with shredded lettuce, diced tomatoes, finely chopped green onions, sour cream, etc...
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