Mexican Lasagna

Instructions

Preheat oven to 375°F. Grease a 9 x 13-inch baking dish with nonstick spray.

Heat a large skillet over medium-high heat. Add the ground meat, onion, and bell pepper. Cook, breaking up meat into crumbles, until meat is cooked through, and vegetables are softened.

Stir in black beans, corn kernels, tomatoes, green chiles, and taco seasoning. Cook for a few minutes until heated through. Taste and adjust seasoning with salt and pepper if needed. Stir in chopped cilantro.

Spread ½ cup salsa in bottom of prepared baking dish. Arrange 6 corn tortillas on top of the salsa, overlapping slightly to cover the bottom.

Spoon half of the meat and vegetable mixture over the tortillas, spreading it out evenly. Sprinkle 1 cup shredded cheese over the meat mixture.

Add another layer with 6 tortillas, remaining meat mixture, and 1 cup shredded cheese.

Top with 6 more tortillas, ½ cup salsa, and 1 cup shredded cheese.

Cover the baking dish with aluminum foil (spray foil lightly with nonstick spray so the cheese doesn’t stick to it). Bake in preheated oven for 30 minutes.

Remove the foil and bake for an additional 10 minutes, until the cheese is golden brown and the edges are bubbling.

Remove from the oven and let cool for 5 to 10 minutes before slicing. Cooling the lasagna helps the layers firm up so it’s easier to cut into squares to serve.

Serve hot, garnished with your favorite toppings such as sliced avocado, sour cream, chopped green onions, and salsa.

Casseroles