Mexican Lasagna Recipe
Servings 8 servings
Calories
Ingredients
- 1 pound ground beef, chicken or turkey your choice, I happened to use ground turkey
- 1 Taco Seasoning Mix choose gluten free if necessary
- 32 oz Salsa 2 -16 oz jars*
- package of corn tortillas
- 2 cups shredded cheddar cheese Swap Monterey Jack cheese or a Mexican cheese blend if you prefer
- 8 oz sour cream*
- sliced black olives ***optional
- 1 small can green chilis drained
- 15 oz can of black beans drained and rinsed
Instructions
- Fry the ground beef (or ground meat of choice) in skillet, if fatty drain. Add the taco seasoning mix and ½ cup of water. Stir well and simmer on low for a couple minutes, before shutting off the burner.
- Preheat oven to 375 degrees.
- Cover bottom of lasagna pan with a thin layer of salsa, then arrange a layer of corn tortillas, fully covering the bottom. (cut or tear some of the corn tortillas if necessary to fully cover without making it too thick).
- Spoon the taco seasoned meat into the lasagna pan, and spread out evenly. Sprinkle a little cheese, then top with another tortilla layer.
- Spread out the sour cream over the tortilla layer, sprinkle a little cheese, then evenly distribute olives or jalapenos if you choose to add them. Top with another layer of tortillas.
- Spread thin layer of salsa over the tortillas, then evenly distribute the black beans over the salsa and sprinkle some cheese on. Top with the final layer of corn tortillas.
- Top off the lasagna with remaining salsa and cheese. Decorate the top with olives or jalapenos if you like (I did half and half & indicated the sides this way).
- Bake for 50-60 minutes, allow to cool at least 15 minutes before serving.
Notes
To lighten up this recipe use a lean ground meat and reduced fat cheese & sour cream.
Get additional salsa and sour cream for topping at serving time if you like.