When I am looking for a place where all our palates can meet, I often turn to Mexican or southwestern dishes, because we just love the fabulous flavors from Mexico. The result? This non-traditional Mexican lasagna with south-of-the-border flair.
Meat and beans make this a very hearty meal, and the lasagna has layer upon layer of scrumptious Mexican flavors with a little kick of heat to wake up your taste buds.
olive oil, to drizzle in pan
1/2 small yellow onion, grated or finely chopped
2 tsp smoked paprika,2 tsp kosher salt,1 tsp cumin,2 tsp black pepper
2 Tbsp chili powder,2 Tbsp chopped cilantro
10 oz, can enchilada sauce+14.5 oz, can diced Tomatoes
15 oz, can Black Beans, rinsed and drained+4 oz can fire-roasted diced green chiles
1/2 cups frozen sweet corn
12 oz Mexican cheese blend,6 oz can sliced olives, drained
1 lb lean Ground Beef
2 scallions, finely chopped
large flour tortillas
step 1: Preheat oven to 425°F: in a large skillet, over medium-high heat, drizzle olive oil. 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 cooking while you begin preparing the baking pan.
step 2: Smooth 1/3 of the enchilada sauce over the bottom of a medium-size baking pan (about 8×11). Lay tortillas on the bottom of the pan, slightly overlapping until the pan is covered (about 4 tortillas).
step 3: Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth 1/3 of the enchilada sauce over tortillas. Sprinkle 1/2 of the cheese on top. Scatter the green chiles over the cheese. Add the remaining beef mixture.
step 4: 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.
step 5: Bake for 10-15 minutes, until cheese is melted and Lasagna is warmed through. Remove from oven and sprinkle with cilantro.