MEXICAN LASAGNA
I was watching Chef Carla Hall on The Chew make her Mexican lasagna. She inspired me to create my own version. Since I cook for people with allergies and stomach issues, my version is milder and has no heat. If you prefer heat, please feel free to amp it up. Add a layer of jalapenos or tomatoes with chiles. Try using pepper jack...
Provided by Diane C.
Categories Beef
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. In a saute pan, heat the 3 Tbs. of oil over medium heat. Add the sliced onion and stir to coat. Saute the onions until carmelised, about 15 minutes. When the onions are soft and golden brown, remove from heat.
- 2. In a large, deep skillet, brown the ground beef until the pink is gone. Drain the beef and return it to the pan. Add the taco seasoning mix, water as required and 2 cans of tomatoes. Bring to a boil, then lower heat and simmer for 10 minutes.
- 3. Lightly spray a 13x9x2 baking pan with non-stick cooking spray. Pour 1/2 C sauce in the bottom of the pan. Overlap 6 tortillas to form a layer. Preheat oven to 350 degrees.
- 4. Pour 2 C sauce over the tortillas. Top with 1 c cheese.
- 5. Overlap 6 tortillas to form a second layer. Pour the black beans over the tortillas and top with 1 C cheese.
- 6. Overlap 6 more tortillas to form a third layer. Top with the carmelised onions.
- 7. Overlap the final 6 tortillas to form a fourth layer. Pour the remaining sauce over the tortillas. Top with the last 2 C of cheese.
- 8. Bake in preheated 350 degree oven for 45 minutes, until casserole is heated through and cheese on top has melted.
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