This recipe is a delicious twist on traditional lasagna. I linked the originally recipe but I did change a couple of things. I have had this recipe on my list for awhile to try and I am not sure why I waited so long. My family loved it and it was great for leftovers, too. I like to make dishes that we can eat more than once. This makes lunch time easy at our house plus, it is more cost efficient since most recipes make more than our family of 3 can eat in one setting.
Mexican Lasagna
3 Tablespoons extra virgin olive oil
2 pounds ground beef
1 packet taco seasoning
1/2 red onion chopped
1- 15 ounce can black beans, drained
1- 14oz can fire roasted tomatoes
1 cup frozen kernels
salt
8- 8-inch spinach flour tortillas
2 1/2 cups cheddar cheese
Preheat oven to 425 degrees
In large skillet over medium high heat add 2 tablespoons olive oil. Add meat and brown. Season with taco seasoning according to package instructions. Add tomatoes, black beans and corn. Heat through 2-3 minutes and then season with salt to your taste.
Coat baking dish with remaining olive oil. Cut tortillas in half or quarters to make them easier to layer. Build lasagna in layers starting with meat mixture, then tortillas, then cheese. Repeat one time. Bake lasagna 12-15 minutes until cheese is brown and bubbly. Serve with salsa and sour cream.
Enjoy!
This recipe was adapted from the Food Network.
