Name: Mexican Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1 onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 can black beans, drained and rinsed; 1 can corn, drained; 1 can diced tomatoes; 1 can enchilada sauce; 1 tablespoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; 12 corn tortillas; 2 cups shredded Mexican cheese blend; Fresh cilantro, chopped (for garnish); Sour cream (optional, for serving)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large skillet over medium heat, cook the ground beef until browned. Add the diced onion, garlic, and red bell pepper, and sauté until the vegetables are tender.
Stir in the black beans, corn, diced tomatoes, enchilada sauce, chili powder, cumin, salt, and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
To assemble the lasagna, spread a thin layer of the meat mixture on the bottom of the prepared baking dish.
Place a layer of corn tortillas on top of the meat mixture, making sure to cover the bottom of the dish as much as possible.
Spoon a generous portion of the meat mixture over the tortillas, followed by a sprinkle of shredded cheese. Repeat these layers until all the ingredients are used, finishing with a layer of tortillas on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove the foil and bake for an additional 5-10 minutes, allowing the top to slightly crisp up.
Once done, remove the lasagna from the oven and let it rest for a few minutes.
Garnish with fresh chopped cilantro and serve with a dollop of sour cream on the side, if desired.

Ingredients

Instructions

Nutrition Facts