Two things I can always eat: Mexican food and Lasagna! I figured why not combine them both and make a dish that satisfies all my cravings. This Mexican lasagna proves dinnerworthy with layers of tortilla, Mexican flavored meat sauce, and a corn bean salsa topped with a heaping amount of cheddar cheese. Invite your family or friends over for this crowd-pleasing dish!
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Yield: 4 to 6 servings
1 tablespoon olive oil
1 garlic clove
1/2 Vidalia onion, chopped
1 pound ground beef
1 tablespoons chili powder
1 teaspoons ground cumin
½ teaspoon paprika
1/2 cup taco sauce
1/2 cup salsa
Salt and pepper, to taste
1 (15-ounce) can black beans, drained
1 (8oz can) whole corn kernels, drained
1 lime, juiced
6 to 8 (8 inch) flour tortillas
2 1/2 cups shredded Cheddar
2 scallions, finely chopped
1/2 cup sour cream
2 tablespoons hot sauce, (optional)
Preheat the oven to 425F Degrees.
In a large skillet, heat olive oil over medium-high heat. Add garlic and onions, cook until lightly browned, about 3 minutes. Add beef and season with chili powder, cumin, and paprika; brown the meat, about 5 minutes. Add taco sauce and salsa. Heat mixture through, about 3 minutes and season with salt and pepper, to taste.
Meanwhile, in a small bowl, combine black beans and corn. Season with 1 teaspoon salt, 1 teaspoon pepper, and lime juice.
To assemble: Leave the tortillas whole or cut in half to make them easier to layer with. In a shallow baking dish (about 3 quarts), build lasagna in layers of meat sauce, bean and corn salsa, tortillas, and cheese. Repeat the layers: meat sauce, bean and corn salsa, tortillas, then cheese . Bake lasagna for about 15 minutes, or until cheese is brown and bubbly. Top with the scallions and dollops of sour cream. Drizzle with hot sauce (optional). Serve hot.