Recipe :: Mexican Tortilla Lasagna
- 1 lb lean ground beef or beef substitute (I use Boca Burgers Ground Crumbles)
- ½ onion, finely chopped
- 1 jalapeno, finely chopped (or you can use 2, if you like the heat)
- ½ bellpepper, finely chopped
- 1 tbsp chili powder
- 1 tsp cumin
- dash sea salt
- dash black Pepper
- dash cinnamon
- 1 can (14.5 oz) fire roasted diced tomatoes
- 1 can (15oz) ounces fresh corn
- 1 can (15oz) black beans
- 1 can (15oz) refried pinto beans
- 4 ounces mild enchilada sauce
- 4-5 8″ flour tortillas
- 2 cups Cheddar Cheese shredded
- 1/4 cup chopped cilantro
- 1 tbsp olive oil or spray olive oil (virgin or extra-virgin)
- Heat oven to 400˚ F. Lightly coat a 8×12″ (or similar) pan with olive oil. Don’t use nonstick “cooking spray”–seriously, do you know what’s in that? Just don’t.
- Brown beef in a large nonstick skilled over medium heat with a little more olive oil. Stir in onions, jalapenos, and bell pepper and cook until tender (onions are clear).
- Stir in chili powder, cumin, cinnamon, salt, and pepper. Stir in tomatoes and enchilada sauce; bring to a simmer. Remove from heat and stir in cilantro.
- Drain cans of black beans and corn. In a medium-sized bowl, stir together corn and black beans.
- Tear up tortillas and line bottom of pan. Spread refried beans on tortilla strips and top with corn and black bean mixture and cheese. Layer on more tortilla strips and top with beef/veggie mixture and cheese. Alternate layers until you run out of ingredients or reach the top of the dish. Make sure there is ample cheese on top of the final layer. Nom nom.
- Cover with foil and bake for 20 minutes. Uncover and bake an additional 5 to 10 minutes.
Serve hot and keep the leftovers covered in the refrigerator.
Watch crap TV with your friends while eating.
Reheats like a dream.