Mexican Lasagna

By arthurlemay

Ingredients

• 3 tablespoons olive oil
• 2 pounds ground beef
• 2 tablespoons chili powder
• 2 tablespooons ground cumin
• 1/2 Red onion, chopped
• 1 can black beans (15 oz.), drained
• 1 cup taco sauce, medium heat
• 1 cup frozen corn kernels
• 1 pinch salt, as needed
• 8 flour tortillas, 8 inch
• 2 1/2 cups shredded cheddar cheese
• 2 scallions, finely chopped, for garnish

Details

Servings 4

Preparation

Step 1

Preheat oven to 425 degrees

Preheat a large skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil-twice around the pan. Add the ground beef and season with chili powder, cumin and red onion. Brown for 5-7 minutes. Add taco sauce. Add black beans and corn. Heat the mixture through, 4-5 minutes, then season with salt to your taste.

Coat a shallow baking pan with the remaining olive oil, about 1 tablespoon. Cut the tortillas in half or in quarters to make them easy to layer with. Build a lasagna in layers of meat and beans then tortillas, then cheese. Repeat: meat, tortillas, cheese.

Bake lasagna 12 to 15 minutes, until cheese is brown and bubbly. Top with scallions before serving.