Tex-Mex Lasagna

Mexican Lasagna


3 tablespoons extra-virgin olive oil
2 pounds ground beef (chicken or turkey can also be used, for healthier versions)
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
6 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 cups shredded low fat or fat free Cheddar cheese
1 cup shredded pepper jack cheese
2 scallions, finely chopped


Preheat the oven to 425 degrees F. Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil
Add beef and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes.


Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with cooking spray. Build lasagna in layers starting with meat mixture then tortillas, then cheese. Repeat: meat, tortilla, cheese again.

Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.


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