Simple recipe for Mexican Lasagna – prep time takes about 10 minutes after which you can leave it to bake
1 tbsp. Oil
450f Ground Beef
1 can Black Beans
1 can Corn
1 cup Taco sauce
1/4 cup Tomato sauce
2 cups Cheese blend
1/4 teaspoon Salt or to taste
1/2 teaspoon Ground black pepper
1/2 teaspoon Chili powder
1/2 teaspoon Garlic powder
1 teaspoon Cumin
1/2 Tablespoon Onion powder
Preheat oven to 200C.
Add oil and ground beef to the skillet, and saute until well done, about 4-5 minutes on medium-high heat.
To cooked meat add black beans, corn, and seasoning. Stir well to combine and cook for a minute longer to just heat through the beans and corn.
Add about a ladle of the mixture on the bottom of the baking pan and sprinkle just a bit of cheese to help that first layer kind of glue itself to each other.
You can cut tortillas into smaller pieces, or look at my pictures to see how I did it.
Add about one ladle or two on top of tortillas then sprinkle cheese, and keep layering.
Make sure to have about ladle or two of the mixture for the last layer and enough cheese to cover from one end to the other end of the baking pan.
Bake lasagna for 15 to 20 minutes or until the cheese is completely melted. We want just to marry the flavors and melt the cheese because everything else is cooked already.
Take it out of the oven and serve with salad and/or sour cream. Garnish with chopped parsley or chopped scallions.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.