Killer Mexican Lasagna
This Killer Mexican Lasagna is amazing, folks! There are simply times when I want a one dish meal and a mexican recipe seems to fit the bill perfectly. It’s so easy to blend all the ingredients of a Tex Mex dinner into one dish and have it turn out great and this recipe is no exception. I love pulling out a hot, bubbly casserole and putting it on the table with simple sides for everyone to finish off the meal with. All you need for this dinner is a big bowl of chips, another of guacamole and a dish of salsa and sour cream. Everyone will be happy…I promise.
That’s really all I can tell you, it’s just extremely delicious and a snap to throw together on a weeknight.
I took the basics from a Rachel Ray mexican lasagna recipe but swapped out ground chicken for beef, used flour tortillas and a mixture of cheeses to make it a little more my style (translation: cheesy, gooey deliciousness).
If I ordered this out in a restaurant, I would go back and order it again and again! And the leftovers are perfect for lunches, just wrap it up and take it with you the next day. It reheats a microwave in just a few minutes and makes a super satisfying lunch!
- 1 1/2 lb. lean ground beef
- 2 tbsp. chili powder
- 1 1/2 tsp. cumin
- 1/2 red onion chopped
- 1 cup salsa
- 1 cup frozen corn
- 1 can black beans rinsed
- 4 oz. pepper jack cheese shredded
- 2 cups shredded cheddar cheese
- salt and pepper to taste
- 8 tortillas quartered
- 2 tbsp. olive oil
- sour cream and sliced green onions for garnish
- Cook the beef slightly, then stir in the seasonings and onion and continue to brown until the the beef is no longer pink and the onions are soft.
- Add the salsa, beans and corn and simmer for 5 minutes. Salt and pepper to taste. I didn't add much at all, the salsa is really all that you need in my opinion.
- Coat the bottom of an 8x12 baking dish with olive oil (about 2 tbsp.) and place 4 of the tortillas on the first layer. Top with the beef mixture, then jack and cheddar cheese, another layer of tortillas, beef and a final layer of the cheeses.
- Drizzle with a little more olive oil and bake at 400 for 20 minutes or until the top is brown and bubbly.
- Garnish with sour cream and sliced green onions. I served with guacamole on the side and that was it!