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Mexican Lasagna

Prep Time:

25 minutes

Cook Time:

10 minutes

Serves:

10

This is a super fun and versatile casserole to make for the family and have plenty of leftovers...feel free to substitute items or add items (such as Mexican chorizo). Also, be sure to check out my recipe for red enchilada sauce from scratch in the Sauces / Dressings section!

Ingredients


  • 1 lb ground beef

  • 1 T vegetable oil

  • ½ onion, chopped

  • 3 garlic cloves, minced

  • 2 t paprika

  • 1 ½ t cumin

  • 1 T chili powder

  • 1 ½ t salt

  • ½ t freshly ground black pepper

  • 3 roma tomatoes, chopped

  • 1 jalapeno pepper, diced

  • 1 (15-oz) can black beans, drained

  • 1 (15-oz) can yellow corn, drained

  • 1 banana pepper, diced

  • 1 ½ C red enchilada sauce

  • 12 flour tortillas

  • 2 C cheddar cheese, shredded

  • ¾ C black olives, chopped

  • 2 green onions, chopped

  • ½ C water

  • 2 T fresh cilantro, chopped


Preparation

  1. Preheat oven to 425° F and lightly grease a 9" x 13" casserole dish.

  2. In a medium-sized skillet, brown ground beef over medium-high heat and drain excess grease. Add onions, garlic, jalapeno pepper, paprika, cumin, chile powder, salt, pepper, and water and cook for 5 minutes.

  3. Next, add tomatoes, corn, and black beans and cook for an additional 5 minutes - then off the heat.

  4. Layer as described below:

    1. ⅓ enchilada sauce

    2. 4 flour tortillas

    3. ½ beef mixture

    4. 4 flour tortillas

    5. ⅓ enchilada sauce, ½ cheese, banana pepper, ½ beef mixture

    6. 4 flour tortillas

    7. ⅓ enchilada sauce, ½ cheese, black olives, green onions

  5. Bake uncovered for 10 - 15 minutes or until cheese on top is fully melted. Remove from oven and garnish with cilantro (if desired).

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