Taco Lasagne

 

Ingredients

• 12 flour or corn tortillas 8 inch ones
• 1 can (15 ounces) black or pinto beans rinsed and drained
• 2 cans (16 ounces) refried beans refried beans
• 3 cups shredded Mexican cheese blend

Beef Layer:

• 1 1/2 pounds ground beef
• 1 small onion finely diced
• 6 cloves garlic minced
• 1 green bell pepper finely diced
• 1 can (7 ounces) diced green chiles
• 3 cups salsa
• 2 tablespoons taco seasoning
• Salt and pepper to taste

Cornstarch Slurry:

• 2 tablespoons cornstarch
• 4 tablespoons water

Topping:

• 1 cup salsa
• 1 cup shredded Mexican cheese blend

Instructions

• Preheat the oven to 350 degrees F and place a baking rack in the middle of the oven.
• Lightly grease a 9×13-inch deep casserole dish with cooking spray and set it aside.

Beef Layer:

• Place a large skillet or cast iron pan on the stove over medium-high heat. Once the skillet is hot, add two tablespoons of oil to it.
• Next, add the beef to the skillet and cook unmoved for 1 minute so it gets a nice sear. After that, use a wooden spoon to break the meat. Cook, stirring, for about 5 minutes or until no longer pink. Drain the grease from the pan, leaving only about two tablespoons.
• Add diced onion, diced bell pepper, minced garlic, diced green chiles, 3 cups of salsa, and taco seasoning. Season with salt and pepper to taste.
• Stir and bring to a simmer. Simmer for about two minutes. Reduce heat to low and cook for 5-7 minutes.

Cornstarch Slurry:

• Mix cornstarch with water until dissolved, then add to the beef mixture. Stir and cook for 2-3 minutes until the mixture thickens. Make sure you stir to avoid the beef from sticking to the bottom of the pan.
• Remove the skillet from the heat and set it aside.

Assembling the lasagna:

• Add two tortillas to the prepared pan. Cut one tortilla into quarters and add each quarter to the corners of the pan to cover any empty spaces there. Cut one tortilla in half and add each half to each side of the pan, with the straight side touching the pan and covering the empty space.
• Add half of the refried beans and carefully spread them on top of the tortillas, trying to avoid moving them.
• Add half of the beef mixture and spread it evenly.
• Add half of the black or pinto beans on top of the beef mixture.
• Top with 1 1/2 cups of shredded Mexican blend cheese.
• Repeat with another layer of tortillas, the remaining refried beans, the remaining beef mixture, the remaining black or pinto beans, and 1 1/2 cups of cheese.
• Top with another layer of tortillas, spread 1 cup of salsa, and sprinkle 1 cup of shredded Mexican blend cheese.

Bake:

• Bake in the preheated oven for 30 minutes. Broil for 2-3 minutes or until the cheese is golden brown and bubbly.
• Remove the lasagna from the oven and place it on a cooling rack. Let it cool for 30-40 minutes before slicing and serving.
• Garnish with freshly chopped cilantro and a dollop of sour cream.