Easy Weeknight Mexican Lasagna
What You’ll Need:
1 pound ground beef
2 cloves garlic, minced
1 package taco seasoning
1 (10 oz) can Rotel original diced tomatoes and green chilies
1 pack 6″ soft flour tortillas, cut about 12 into halves
1/2 purple onion, chopped
1 (15 oz) can black beans, drained and rinsed
1 (8 0z) bag sharp cheddar cheese
1 (8 oz) bag monterey jack cheese
Fresh jalapenos, sliced (optional)
The How To:
Preheat oven to 350°. Heat 1 tbsp of olive oil in a skillet on med-high heat. Place ground beef in skillet, breaking up with a turner until beef is brown and cooked through. Add garlic, Rotel and taco seasoning, warm through. Mix well and set aside.
Spray the bottom of a 9×13-inch baking dish with a small amount of cooking spray. Layer the halved tortillas in the baking dish, make sure the straight sides face outward towards the edges of the dish. Overlap tortillas so there are no gaps at the bottom of the dish.
Layer ingredients by half in the following order: tortillas, ground beef mixture, black beans, chopped onion and sharp cheddar cheese. Create a second layer using the same order. Top the lasagna with an additional layer of tortillas. Add the entire bag of monterey jack cheese to the top and bake for 20-25 minutes or until cheese is melted. If using fresh sliced jalapenos, layer them on top of the monterey jack cheese before baking.
Once cheese is fully melted, remove baking dish from oven and top with your favorite toppings!
Top it Off:
Sliced green onions
Diced black olives
Sour Cream/Mexican Crema
Serve with cornbread, chips and guacamole or chips and salsa.
Use ground turkey instead of beef for a lighter version of lasagna.
This makes for a great freezer meal! Freeze (unbaked) for up to 6 weeks in the freezer. Remove from freezer and thaw overnight in the fridge. Bake according to instructions.