Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon oil
  • 2 pounds lean ground beef
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 onion (chopped)
  • 1 (15-ounce) can black beans (rinsed and drained)
  • 1 cup medium heat taco sauce, enchilada sauce or salsa
  • 1 cup frozen, fresh or canned corn kernels (drain, if using canned corn)
  • Salt to taste
  • 8 (8-inch) flour tortillas
  • 2 1/2 cups shredded cheddar or pepper jack cheese
  • Optional toppings: Fresh cilantro, pico de gallo, guacamole, avocado, sour cream, salsa

Instruction

  • Preheat oven to 425 degrees F. Spray a 9x13” casserole dish with nonstick cooking spray; set aside. Heat oil in a large skillet over medium-high heat. Add beef and onion; season with chili powder and cumin. Brown the meat, breaking up the bits and pieces with a spatula, about 5 minutes.
  • Add taco sauce, enchilada sauce or salsa. Add black beans and corn. Stir to combine and heat the mixture through, 2 to 3 minutes then season with salt, to your taste. Remove from heat.
  • Cut the tortillas in half or quarters to make them easy to layer and fit in the casserole dish. Build lasagna in layers of meat/black bean mixture, then tortillas, then cheese. Repeat: meat, tortilla, cheese again.
  • Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. When dish comes out of the oven, let sit for 20 minutes before slicing. Serve with your favorite Mexican toppings!