Steven's Favorite Mexican Lasagna
Try this Steven's Favorite Mexican Lasagna recipe, or contribute your own. "Ground Beef" and "Main Dish" are two of the tags cooks chose for Steven's Favorite Mexican Lasagna.
Yield: 8 Servings Ready in 30 minutes
12 people trying soon
|3 tablespoonsExtra Virgin Olive Oil|
|1 poundGround beef; 80% lean is fine|
|1 poundChorizo; (beef preferred and as lean as you can find|
|2 tablespoonsChili Powder|
|2 teaspoonsGround cumin|
|1/2 Red onion; chopped|
|15 ounceCanned black beans; drained|
|1 cupTaco sauce (medium heat); or 14oz can fire-roasted tomatoes|
|1 cupFrozen corn|
|Salt; to taste|
|6 each10" Mission Jalapeno Cheddar wraps; 1 package|
|2 1/2 cupsCheddar or Pepper Jack cheese; shredded|
|1 smallContainer sour cream|
|2 eachScallion; finely chopped|
Steven's Favorite Mexican Lasagna Preparation
Preheat oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tbsps Extra-Virgin Olive Oil - twice around the pan. Add ground beef and chorizo and season with chili powder, cumin, and red onion. Brown the meat, approximately 5 minutes. Add the taco sauce, or fire roated tomatoes. Add the black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt to your taste.
Coat a shallow baking dish with remaining Extra-Virgin Olive Oil, about 1 tablespoon oil. Cut the tortillas in halves or quarters to make them easier to layer with. Build the lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortillas, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with sour cream and scallions and a little more taco sauce, if desired, serve.
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Steven's Favorite Mexican Lasagna Reviews
[I posted this recipe.]
3 years, 2 weeks, 6 days, 19 hours, 8 minutes ago