MEXICAN LASAGNA
Ingredients:
1 lb lean ground beef
1 cup diced yellow onion
1 tsp salt
½ tsp black pepper
1 oz packet taco seasoning
½ cup water
4 oz mild green chilis (drained)
15 oz can black beans (rinsed and drained)
17.5 oz package flour tortillas (soft taco size, about 6–8 tortillas)
16 oz jar mild chunky salsa
8 oz sharp cheddar cheese, shredded
8 oz Monterey Jack cheese, shredded
1 tbsp chopped fresh cilantro
Sour cream (for serving)
1–2 Roma tomatoes, seeded and diced (for garnish)
Instructions:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the beef mixture:
In a large skillet over medium heat, cook the ground beef and diced onion until browned and softened, about 6–8 minutes. Drain excess fat if needed.
Season and simmer:
Stir in the taco seasoning, salt, pepper, and water. Simmer for 2–3 minutes.
Add green chilis and black beans, stir to combine, and cook for another 2 minutes. Remove from heat.
Assemble the lasagna:
Place 2–3 tortillas on the bottom of the baking dish, cutting as needed to cover the surface.
Spread 1/3 of the beef mixture over the tortillas, then spoon over 1/3 of the salsa, and sprinkle with a mix of both cheeses.
Repeat layers twice more: tortillas, beef, salsa, cheese.
Finish with a final layer of cheese on top.
Bake:
Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted and bubbly.
Rest and garnish:
Let it sit for 5–10 minutes before slicing. Top with chopped fresh cilantro, diced Roma tomatoes, and a dollop of sour cream.