Mexican Lasagna
Author: 
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
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
  1. Preheat oven to 350.
  2. 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.)
  3. Put the meat and onion mixture back in the pan. Add corn, lime, beans, tomatoes, and seasoning. Let simmer for 3-5 minutes.
  4. 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.
  5. I left mine topped with cheese (just because I ran out of tortillas).
  6. Bake at 350 for 25 minutes.
  7. 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/