Mexican Lasagna

Mexican Lasagna

Our Mexican Lasagna formula is made with endless supply of terrific south-of-the-fringe flavors. A slobber commendable dish with simply enough warmth to awaken your taste buds, you will most likely beat the meticulous palates in your home with this marvelous goulash that takes 15 minutes of prep and 15 minutes to heat. A most loved of grown-ups and kids the same, it makes certain to be an individual from the spotless plate club at your home as well! 

Ensure you print the formula, you are going to need to clutch this one! 

It is astonishing, simple to make, and it freezes exceptionally well! 

Either enclose singular segments by saran wrap and afterward place in a cooler pack, or partition formula between 2 littler goulash dishes and hold up one (hold up it uncooked, at that point simply defrost, cook and appreciate!).

INGREDIENTS

1 tablespoon olive oil

1 pound lean ground beef

1/2 small yellow onion, grated or finely chopped

1 teaspoon cumin

2 teaspoon smoked paprika

1 tablespoon New Mexico chile powder

1/2 teaspoon black pepper

1 teaspoon kosher salt

1 (14.5 oz) can fire roasted diced tomatoes

1 1/2 cups frozen sweet corn

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

1 (4 oz) can fire roasted diced green chiles

12 8” large flour tortillas

1 (10 oz) can enchilada sauce (or our homemade enchilada sauce)

8 ounces Pepperjack cheese, shredded

6 oz can sliced olives, drained

4 ounces Colby Jack cheese, shredded

2 scallions, finely chopped

2 tablespoons chopped cilantro

INSTRUCTIONS

1. Preheat oven to 425°F.
2. Drizzle olive oil into a large skillet, over medium high heat. 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.
3. 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).
4. Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth about 1/3 of the enchilada sauce over the tortillas. Sprinkle 1/2 of each of the cheeses on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.
5. Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.
6. Serve and enjoy!

This article is adapted from this site.