Mexican Lasagna
photo by J-Lynn
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 2 cups onions, chopped
- 2 garlic cloves, minced
- 1 1⁄2 cups green peppers, chopped
- 1 (28 ounce) can diced tomatoes
- 1 cup salsa
- 2 teaspoons ground cumin
- 1 (19 ounce) can black beans
- 1 (19 ounce) can kidney beans
- 4 -6 flour tortillas or 4 -6 corn tortillas
- 2 cups cheddar cheese, shredded
- sour cream
- 1 lb ground beef (cooked) (optional)
directions
- Sautee onions, garlic and green pepper in oil until tender.
- Add tomatoes (drained), salsa and cumin, bring to a boil.
- Simmer for two minutes.
- Drain and rinse beans and add to others. If you are using, add ground beef here.
- In a 9X13 pan, layer 1/3 of the bean mixture, then tortillas then 1/2 of the cheese.
- Repeat with 1/3 of the beans then tortillas then the rest of the beans and put the remaining cheese on top.
- Bake in a 350 degree oven for 35 minutes and serve with sour cream.
- Option: Add ground cooked ground beef to the bean mixture for non-vegetarian version.
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Reviews
-
This has lots of flavor and I'm happy that it's lower in fat than most Mexican casseroles. I made as directed, using corn tortillas and 1/2 lb. of gr. beef. Sour cream is not necessary. I froze half for another meal for the 2 of us. Notes to self: Use 1 med. onion and 1 med. pepper. 10" skillet is not big enough.
RECIPE SUBMITTED BY
CrinV
St Catharines, ON