Mexican Lasagna

 Easy, cheesy Mexican lasagna is made with a seasoned beef mixture that’s layered between corn tortillas and a blend of jack and cheddar cheese then baked until bubbly in a casserole dish. 

INGREDIENTS:

• 1 pound ground beef
• 1 medium yellow onion diced
• 2 teaspoons minced garlic 2 cloves
• 1/4 cup taco seasoning 2 packets
• 1/2 cup water
• 14.5 ounce fire roasted diced tomatoes do not drain
• 4 ounce green chiles 1 can
• 15 ounce black beans 1 can, drained and rinsed
• 18 corn tortillas
• 6 cups shredded cheese jack and cheddar
• 1 medium tomato 1-2 tomatoes diced for garnish
• 1 bunch green onions sliced for garnish
• sour cream for serving

INSTRUCTIONS:

1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
2. Cook ground beef and onion in a large skillet over medium heat until the meat is browned and the onions softens.
3. Add minced garlic to the skillet and saute for 1-2 minutes longer.
4. Add taco seasoning and water and stir over medium heat until well combined.
5. Stir the tomatoes (juices included), green chiles, and black beans into the meat mixture and heat through.
6. Line the prepared baking dish with 6 corn tortillas, overlapping slightly to cover the bottom of the casserole dish.
7. Spread 1⁄3 of the meat mixture over the tortillas. Sprinkle 2 cups of the cheese over the meat mixture.
8. Continue layering corn tortillas, meat mixture, and cheese to form three layers total.
9. Cover with aluminum foil and bake for 30-40 minutes until casserole is bubbly and the cheese is fully melted.
10. Garnish with diced tomatoes and green onion. Let the casserole sit for 10 minutes for easy slicing and serving.
11. Serve with sour cream.