Easy layered Mexican lasagna perfect for any time of the year
Ingredients
¾ lb ground chuck (or whatever ground beef or turkey is cheapest)
1 onion, chopped
2 cups black beans (I used dry beans and cooked them down)
1 can whole kernel corn (frozen would work too)
juice of half lime
1 14 oz can of diced tomatoes
½ tsp salt
2½ tsp taco seasoning
6-8 flour tortillas, soft taco size
1 bottle green salsa (I used Trader Joes because it is Whole30 compliant)
1 can refried beans (or you can make them yourself)
Mexican blend cheese
Instructions
Preheat oven to 350.
Cook the meat until almost done. Add onion and cook until meat is done. Drain. (This is a good tip. You can buy cheaper meat with higher fat - just drain it really good when its done cooking.)
Put the meat and onion mixture back in the pan. Add corn, lime, beans, tomatoes, and seasoning. Let simmer for 3-5 minutes.
Start your lasagna with 2 tortillas in the bottom of a 11x7 pan. Then spread those with ⅓ of the can of refried beans. Then scoop up some meat mixture and layer that on top. Top with cheese then salsa. Then repeat.
I left mine topped with cheese (just because I ran out of tortillas).
Bake at 350 for 25 minutes.
Eat it with a green salad. You can also serve tortilla chips if you want crunchiness and sour cream and more cheese and avocado are a must!
Recipe by kcreatives at https://www.kd316.com/2016/01/19/mexican-lasagna/