Best Mexican Lasagna Ever

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Best Mexican Lasagna Ever

Ingredients

  1. Lean ground beef pound
  2. One tablespoon of olive oil
  3. Half a small yellow onion, cut finely or grated
  4. A pair of smoked paprika tsp
  5. One teaspoon of cumin
  6. One tablespoon powdered New Mexico chilies
  7. One tsp of kosher salt
  8. half a teaspoon of pepper, black
  9. Diced tomatoes, fire-roasted (14.5 oz) in one can
  10. One fifteen-ounce can of rinsed and drained black beans
  11. one and a half cups of sweet corn, frozen
  12. one 4-ounce can of fire-roasted chopped green chilies
  13. One 10-ounce can of enchilada sauce (or our homemade version)
  14. 12 big (8-inch) flour tortillas
  15. Eight ounces of shredded paperback cheese
  16. Four ounces Colby Jack cheese, shreds;
  17. six-ounce can; sliced olives; drained;
  18. two finely chopped scallions
  19. two teaspoons of finely chopped cilantro

Guidelines

  • Turn the oven on to 425°F.
  • Pour olive oil into a big pan and set it over medium heat. elevated temperature. To the pan, add the meat, onion, paprika, cumin, chili powder, salt, and pepper. Let meat brown for five to seven minutes. Add the corn, beans, and tomatoes. Mix everything together. Let it cook while you get the baking pan ready.
  • Transfer approximately one-third of the enchilada sauce to the bottom of a 9×13 baking sheet. Place roughly 4 tortillas on the bottom of the pan, slightly overlapping, to cover the pan.
  • Evenly distribute half of the beef mixture on top of the tortillas with a spoon. Spread the tortillas over the mixture of meat. Over the tortillas, spread out about one-third of the enchilada sauce. Half of each cheese should be sprinkled on top. Divide the green chilies among the cheese slices. Stir in the remaining mixture of meat.
  • Distribute equally. Arrange tortillas in layers. over the beef mixture. Transfer leftover enchilada sauce onto tortillas. Place the leftover cheese over the tortillas. Add scallions and olives as garnish on top.
  • Bake the lasagna for ten to fifteen minutes, or until the cheese is melted and thoroughly heated. Take out of the oven and add some cilantro.

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