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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|Serving Size: 1 Serving (258g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 503 (69%)|
|Amt Per Serving||% DV|
|Total Fat 55.8g||74 %|
|Saturated Fat 19.7g||98 %|
|Monounsaturated Fat 24.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 134.3mg||41 %|
|Sodium 791.1mg||27 %|
|Potassium 801.7mg||21 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 13.7g|
|Protein 37.2g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 731
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