Mexi-Lasagna

21 ingredients
17 steps

Ingredients

  • 1 lb lean ground beef
  • 1 large onion, finely chopped
  • 2 -4 garlic cloves, minced
  • 2 bell peppers, seeded & diced
  • 2 fresh ancho chilies, seeded & diced
  • 2 tablespoons new mexico chile powder
  • 2 teaspoons ground cumin
  • 1 teaspoon crumbled dried oregano
  • 12 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 24 ounces mild salsa
  • 15 ounces black beans, drained
  • 15 ounces whole kernel corn, drained
  • 16 ounces sour cream
  • 2 eggs, slightly beaten
  • 12 cup grated parmesan cheese (use Mexican variety if available)
  • 2 tablespoons chopped fresh cilantro or 2 tablespoons flat leaf parsley
  • 12 ounces shredded colby-monterey jack cheese
  • 8 ounces shredded sharp cheddar cheese
  • 10 (8 inch) flour tortillas, cut into half-moons

Directions

  1. 1
    Preheat oven to 350F and spray 9 x 13 inch pan with Pam; set aside.
  2. 2
    Brown ground beef with onion, garlic and peppers, drain grease.
  3. 3
    Stir in seasonings (next 6 ingredients).
  4. 4
    Simmer about 8-10 minutes.
  5. 5
    Add salsa and heat until it is bubbly.
  6. 6
    While sauce simmers, in medium bowl, mix sour cream, beaten eggs, Parmesan cheese and cilantro or parsley.
  7. 7
    Stir in 1/2 cup of Colby-Jack cheese.
  8. 8
    Set aside.
  9. 9
    Mix the remaining shredded cheeses together.
  10. 10
    Line greased pan with 1/3 of tortillas.
  11. 11
    Spread with 1/3 of sauce; drained, black beans; half of sour cream mixture and 1/3 of mixed cheeses.
  12. 12
    Next: layer 1/3 of tortillas; 1/3 of sauce; drained, corn; remaining half of sour cream mixture and 1/3 of cheese.
  13. 13
    Finally: layer remaining 1/3 of tortillas and remaining 1/3 of sauce.
  14. 14
    Wrap pan snugly in foil.
  15. 15
    Bake 35-40 minutes.
  16. 16
    Remove foil, top with remaining cheese.
  17. 17
    Bake additional 12-15 minutes until lasagna is bubbly and cheese is lightly browned.

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