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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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