Tex-Mex Beef Lasagna
Ingredients
- 1 Tbsp. olive oil
- 1 onion diced
- 2 lbs. ground beef
- 2 tsp. kosher salt
- 1 tsp. garlic powder
- 1/2 tsp. cumin
- 2 tsp. chipotle powder
- 1/2 tsp. onion powder
- 15 oz. canned corn drained
- 15 oz. canned seasoned black beans drained
- 10 oz. canned diced tomatoes with green chiles drained
- 15 oz. canned red enchilada sauce
- 1 cup Mexican crema or sour cream
- nonstick cooking spray
- 12 corn tortillas
- 8 oz. shredded Mexican blend cheese
- cilantro optional
- green onions thinly sliced (optional)
Instructions
- Preheat oven to 375 F.
- In large pan or skillet, heat olive oil over medium-high heat then add onion. Cook until softened, 4-5 minutes, stirring regularly.
- Add ground beef and cook, stirring regularly, until beef has browned.
- Add kosher salt, garlic powder, cumin, chipotle powder and onion powder; stir well. Add corn, black beans and diced tomatoes. Turn heat to medium and simmer 10 minutes. Remove from heat.
- In bowl, combine enchilada sauce and crema; mix well.
- Spray casserole dish with nonstick cooking spray. Pour about 1/4 cup enchilada sauce mixture on bottom to prevent tortillas from sticking.
- Layer 2-4 tortillas across bottom then top with layer of ground beef mixture. Use ladle to spoon some enchilada sauce mixture on top, distributing evenly. Top with another layer of tortillas then repeat layers until casserole is full, 3-4 layers. Top with shredded cheese.
- Loosely cover dish with foil in tent shape to help prevent cheese from sticking then bake 30 minutes.
- Remove foil and bake 10-15 minutes until cheese is bubbly and golden brown.
- Cool 5 minutes before serving. Top with cilantro and green onions, if desired.
Video
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