Ole!

Mexican Lasagna. It just sounds intriguing, doesn’t it?

It’s also easy to make, although it does take a fair amount of time commitment to bake.

I’m not so in to complicated meals. Or precise measurements. So when I say 1 tsp, it’s approximate

Brown 1 lb extra lean ground beef, and add 1/2 chopped red onion.

and 1 chopped green pepper. Cook until meat is browned and vegetables are soft.

Add 1 can of drained (and rinsed!) black beans, 1 C frozen corn, 1 large can (796 ml) diced tomatoes, and 2 C salsa.

Chili spice is a must!

Add 2 tsp chili spice, and 2 tsp cumin.

In a 9×13 pan, layer vegetable mixture with tortillas and shredded cheese. I used two layers of tortillas (4 tortillas total). Bake at 375* for 35 minutes, covered with foil. Remove foil and bake for another 10 minutes. Let cool another 10 minutes before cutting (if you’re not starving by then!)

Unfortunately, I’m way to impatient to wait for my food to cool before cutting, so it came out kinda messy.

But messy doesn’t change the taste, which was excellent!

*****************

Eat Clean Mexican Lasagna

Ingredients

• 1 lb extra lean ground beef
• 1/2 chopped red onion
• 1 chopped green pepper
• 1 can black beans
• 1 C frozen corn
• 1 large can (796 ml) diced tomatoes
• 2 C salsa
• 2 tsp chili spice
• 2 tsp cumin
• 4 large flour or ezekiel tortillas
• 1 C shredded light cheddar cheese

Directions

1. Brown ground beef, and add chopped red onion and 1 chopped green pepper. Cook until meat is browned and vegetables are soft.
2. Add drained (and rinsed!) black beans, frozen corn, diced tomatoes, and salsa.
3. Add spices.
4. Let simmer for 10 minutes.
5. In a 9×13 pan, layer vegetable mixture with tortillas and shredded cheese.
6. Bake at 375* for 35 minutes, covered with foil. Remove foil and bake for another 10 minutes. Let cool another 10 minutes before cutting

Have you entered to win a Fill Your Own water bottle yet? Enter here!

If you enjoyed this post, make sure you subscribe for updates!

Tagged as: dinner, recipes