Who says that Italian food should have all the rights to lasagna?
Not me. I am pretty fond of Mexican cuisine and I thought that it should get a shot at making itself into a warm layered casserole too.
If you remember me saying awhile ago, we bought a 1/4 cow for the benefit of having a freezer full of fresh grass fed, antibiotic and hormone free meat and we got it for a deal. While that is a great thing, now I have a bunch of beef to make. I mean, like almost 200lbs of beef to make. After awhile ground beef can get boring.
The other day I was standing in front of our deep freeze just staring at all the meat, hoping that some type of inspiration would come to me about what to make for dinner that night. Then a thought popped into my head…lasagna! But I would have had to run to the store to buy some gluten free lasagna noodles and I really didn’t want to leave the house. (Am I super lazy? Or do you encounter those feelings of wanting to stay in your pj’s and not exit your house for a long period of time?)
Anyway, since I didn’t have want to leave the house, I had to think of what I could make with what we had on hand. We had ingredients to make tacos…but those are kind of boring. And that is when it hit me. Use all the ingredients of a taco and layer it like a lasagna. That is when the Mexican Lasagna was born.
You will love the way the corn tortillas become soft between the zesty taco meat and melty cheese layers. Since this meal is in casserole form it also makes for great left overs the next day for lunch, no taco assembly required!
Mix up your boring taco night and try out my Mexican Lasagna, kid and adult approved!
- 1 tablespoon olive oil
- 1 pound ground beef (or chicken or turkey)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 small onion
- 1 15 ounce can black beans
- 1 15 ounce can corn
- 1 cup enchilada sauce (or taco sauce)
- salt and pepper to taste
- 9 6-inch corn tortillas, cut in half
- 1 can vegetarian refried beans (or whatever refrained beans you like)
- 2½ cups shredded cheddar cheese
- scallions, chopped for topping
- Preheat oven to 425 degrees.
- Preheat the olive oil in a large skillet. Add in the ground beef, chili powder, cumin, and onion. Cook until the meat is browned and the onions start to soften, about 5-7 minutes.
- Add in the black beans, corn, and enchilada sauce. Salt and pepper to taste. Heat the mixture through, about 2-3 minutes.
- While the meat is cooking, put the refried beans and about ¼ cup of water into a small sauce pan and heat over medium heat until the beans are warm and their texture is thin enough to spread.
- In a 9×13 baking dish, spoon a small amount of the beef mixture into the bottom of the pan. Top it with six of the halved corn tortillas. Spread a layer of refried beans on top of the tortillas. Sprinkle a ⅓ of the cheese on the beans. Start the layering again with the meat, tortillas, beans, and cheese. There will be a total of 3 layers.
- Cook the lasagna in the oven for 12-15 minutes, until the cheese gets melty.
- Remove from oven and allow to cool for a few minutes before cutting.
- Top with chopped scallion and serve.