this mexican lasagna was one of those dishes that i daydreamed about for a long time before i actually made it. this is both good and bad!
good: was yummy, cheesey, and wonderful
bad: over-thought the whole damn thing
but i’m going to give you the recipe i decided on after i made it, instead of the overly complicated version. 😀
- 1 pound meat of choice – shredded or ground
- 16 oz cheese of choice (I used a mix of cheddar and monterey jack)
- white corn tortillas (I ended up using 16)
- 2 jars of salsa – or one salsa, one tomato sauce
- 14.5 oz can of black beans
- 14.5 oz can of corn
- 14.5 oz can refried beans
- 1 onion
- 2-3 cloves of garlic
- 2-3 tablespoons of taco seasoning to season the meat (find my recipe here!)
- green onion, fresh jalapeño, fresh tomato, cilantro, sour cream, etc – for mixing in or serving!
how to make it:
- cook your meat with some taco seasoning – i use a few tablespoons for a pound of beef.
- drain and rinse your corn and black beans.
- preheat the oven to 400 F
- layer! i did it this way:
- sauce or salsa on the bottom
- six tortillas cut in half and laid on top
- meat/onion/jalapeno mix
- black beans and corn
- more sauce or salsa!
- six more tortillas cut in half and laid out
- refried beans (best to heat these first so they spread easy!)
- more meat/onion/jalapeno mix
- more cheese
- more tortillas!
- spoon a little sauce over the tortillas, top with sliced jalapenos and more cheese!
- bake! pop it in the oven at 400 F for 30 minutes.
i thought it was best with fresh tomatoes, cilantro and sour cream. 😀