Mexican Lasagna
Servings 6
Equipment
- Large skillet
- Large Baking Dish
Ingredients
Meat Filling:
- 1 tbsp olive oil
- 1 lb. ground beef chicken, or turkey
- 1 small yellow onion diced
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp coriander
- Pinch of crushed red pepper flakes to taste
- Sea salt and fresh cracked pepper to taste
- 3 cloves of garlic minced
Ingredients:
- 3-4 flour tortillas as needed
- 1 cup salsa
- 1 cup refried beans
- 1 cup cheddar cheese grated
- 1 cup black beans
- 1 cup tomatoes diced
- 1 cup frozen sweet corn thawed
- ¼ cup black olives sliced
- ¼ cup green onions sliced, divided
Serving:
- 2 tbsp fresh cilantro chopped
- Guacamole
- Salsa
- Hot Sauce
Instructions
- Heat the olive oil in a large skillet over medium heat. Once hot, add the ground meat and cook, breaking into small crumbles, for 2-3 minutes, stirring often.
- Add the onion and seasonings, then mix thoroughly. Cook, stirring often, until the meat is done and the onion is tender, about 6-7 minutes.
- Add the minced garlic and stir constantly for 60 seconds. Remove from heat and set aside to cool.
- Preheat the oven to 350 degrees. Coat a large baking dish with avocado cooking spray.
- Add some salsa to the bottom of the baking dish and coat it evenly. Next, add a flour tortilla (I trimmed the sides a bit so it would fit the dish).
- Spread some refried beans over the entire tortilla, then add a bit of cheese, some of the ground meat, a sprinkling of black beans, tomatoes, corn, black olives, and a sprinkling of green onion. Add another flour tortilla and repeat the layering process 2- 3 times.
- On the final layer, add the tortilla, a thick layer of salsa, and cheddar cheese, then sprinkle the top with black olive slices.
- Cover and bake in the oven for 25 minutes. Remove lid (or tin foil) and bake for an additional 5-7 minutes, or until the cheese melts and is golden brown.
- Let it sit for 10 minutes before slicing.