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Mexican Lasagna

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1 Mexican Lasagna
1.1 Preparation:

Mexican Lasagna

Mexican Lasagna is a delightful fusion of Italian and Mexican cuisines, combining the layered concept of traditional lasagna with bold Mexican flavors. This dish starts with a base layer of soft flour tortillas, chosen for their pliability and ability to absorb flavors. These tortillas replace the typical lasagna noodles and are a nod to the Mexican culinary tradition.

Ingredients:

  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 1/2 small yellow onion, grated or finely chopped
  • 2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 tablespoon New Mexico chile 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 1/2 cups frozen sweet corn
  • 1 (4 oz) can fire roasted diced green chiles
  • 1 (10 oz) can enchilada sauce (or our homemade enchilada sauce)
  • 12 8” large flour tortillas
  • 8 ounces Pepperjack cheese, shredded
  • 4 ounces Colby Jack cheese, shredded
  • 6 oz can sliced olives, drained
  • 2 scallions, finely chopped
  • 2 tablespoons chopped cilantro

Preparation:

1.

Preheat the oven to 425°F. Pour olive oil into a large skillet over medium-high heat. Add the beef, onion, paprika, cumin, chili powder, salt, and pepper. Brown the beef for 5 to 7 minutes. Add the tomatoes, beans, and corn. Stir to mix.

2.

Let the mixture cook while you prepare the baking pan. Spread about one-third of the enchilada sauce on the bottom of a 9 x 13 baking pan. Lay about four tortillas on the bottom of the pan, slightly overlapped. Spoon half of the beef mixture on top of the tortillas, spreading evenly. Place the tortillas on top of the beef mixture. Spread about one-third of the enchilada sauce over the tortillas.

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3.

Top with half of each of the cheeses. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture.

3.

Over the tortillas, spoon the leftover enchilada sauce. On top of the tortillas, scatter the leftover cheese. Garnish top with olives and onions. Bake for ten to fifteen minutes, or until the lasagna is thoroughly warmed and the cheese has melted. Take out of the oven and garnish with cilantro.

Serve and enjoy!

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