Meat and beans makes this a very hearty meal, and the lasagna has layer upon layer of scrumptious Mexican flavors with a little kick of heat to wake up your taste buds. With only 15 minutes of prep time and 30 minutes from prep to plate, you will find yourself making this dish over and over!
1 lb lean ground beef
olive oil, to drizzle in pan
½ small yellow onion, grated or finely chopped
2 tsp smoked paprika
1 tsp cumin
1 Tbsp chili powder
1 tsp kosher salt
½ tsp black pepper
1 (14.5 oz) can diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1½ cups frozen sweet corn
1 (4 oz) can fire roasted diced green chiles
1 (10 oz) can enchilada sauce
12 8” large flour tortillas
12 oz Mexican cheese blend
6 oz can sliced olives, drained
2 scallions, finely chopped
2 Tbsp chopped cilantro
- Preheat oven to 425°F.
- In a large skillet, over medium high heat, drizzle olive oil. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan.
- Smooth ⅓ of the enchilada sauce over the bottom of a medium size baking pan (about 8×11). Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).
- Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth ⅓ of the enchilada sauce over tortillas. Sprinkle ½ of the cheese on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.
- Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro. Serve and enjoy!
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