Ok, here’s a fast but true fact about me peeps – while I am Mexican American, I did not grow up eating enchiladas as you know them and much less eating lasagna, but I love the combination, once you replace the pasta for yummy corn tortillas of course. How can you not love getting a hot, cheesy meal on the table? It’s for my love of this cheesy goodness that I wanted to share my easy, breezy mexican lasagna.
Here’s a run down of the ingredients I tend to add in, but feel free to mix and match any other meat, spices, etc. that move you.
2 pounds lean ground beef
2 tablespoons steak seasoning
2 tablespoons oil (coconut, olive, etc.)
1/2 onion, chopped
1 (15-oz) can black beans, drained
1 (10-oz) can enchilada sauce
8 corn tortillas (really depends on size of baking dish)
2 1/2 cups shredded Cheddar or shredded pepper jack
1 (2.25-oz) can of sliced black olives
All of this can be made ahead of time and refrigerated until you’re ready to eat this yumminess.
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat and add in 2 tablespoons of oil. Then add in the ground beef, chopped onion and season with the steak seasoning. Allow the meat to brown, stirring occasionally. During the last few minutes of the browning process, add in the black beans (drained) to heat through. Once done, remove from heat and drain any excess oil.
Now, coat your baking dish with your favorite non-stick spray/oil and layer in your preheated tortillas (helps with the cooking process – can be microwaved or heated on griddle). Continue building your layer by adding in cheese, your beef and bean mixture, enchilada sauce, and then repeat (with cheese, beef, beans, and enchilada sauce) depending on the number of layers you want in your lasagna.
Then top with sliced black olives and bake until the cheese is bubbly and starting to brown (serve warm).
Enjoy! ¡Buen Provecho!
What’s your favorite traditional recipe that you’ve culturized?
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