Mexican Lasagna


Mexican Lasagna


Mexican Lasagna

Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast. The casserole with keep in the fridge for about 5 days.

adapter from : simplyrecipes.com/

Ingredients
   
1 tablespoon olive oil
1 pound lean ground beef   
2 teaspoon smoked paprika
1/2 small yellow onion, grated or finely chopped   
1 tablespoon New Mexico chile powder
1 teaspoon cumin   
1/2 teaspoon black pepper
1 teaspoon kosher salt  
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can fire roasted diced tomatoes   
1 (4 oz) can fire roasted diced green chiles
1 1/2 cups frozen sweet corn   
12 8” large flour tortillas
1 (10 oz) can enchilada sauce (or our homemade enchilada sauce)   
4 ounces Colby Jack cheese, shredded
8 ounces Pepperjack cheese, shredded   
2 scallions, finely chopped
2 tablespoons chopped cilantro
6 oz can sliced olives, drained
   
Instructions

number one Preheat oven to 425°F.
number two Drizzle olive oil into a large skillet, over medium high heat. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan.
number three Smooth about 1/3 of the enchilada sauce over the bottom of a 9x13 baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).
number four Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth about 1/3 of the enchilada sauce over the tortillas. Sprinkle 1/2 of each of the cheeses on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.
number five Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.
number six Serve and enjoy!


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