Mexican Lasagna

Mexican Lasagna is non-traditional lasagna with layer upon layer of south-of-the-border flavors. With just enough heat to wake up your taste buds, you will surely beat the picky eaters in your house with this fabulous dish that takes 30 minutes from prep to plate.

It is amazing, easy to make, and it freezes extraordinarily well! Either wrap individual portions in plastic wrap and then place in a freezer bag, or divide recipe between 2 smaller casserole dishes and freeze one (freeze it uncooked, then just defrost, cook and enjoy!).

Ingredients:

1 pound lean ground beef

1 tablespoon olive oil

1/2 small yellow onion, finely chopped

2 teaspoon smoked paprika

1 teaspoon cumin

1 tablespoon chili powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 (14.5 oz) can fire roasted diced tomatoes

1 (15 oz) can black beans, rinsed and drained

1 cup corn

1 (4 oz) can fire roasted diced green chiles

1 (15 oz) can enchilada sauce

12 (8”) large flour tortillas (You can use also use corn tortillas – tried both ways…yummy)

8 ounces Pepper Jack cheese, shredded

4 ounces Colby Jack cheese, shredded

6 oz can sliced olives, drained

2 scallions, finely chopped

2 tablespoons chopped cilantro, optional

Instructions:

Preheat oven to 425°F.

Over medium high heat, drizzle olive oil into a large skillet. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes.

Add tomatoes, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan.

Smooth about 1/3 of the enchilada sauce over the bottom of a 9x13 baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).