Ingredients:

  • 1 pound (450g) ground beef
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 (1 ounce/28g) packet taco seasoning
  • 1/2 cup (120ml) water
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained
  • 1 (10 ounce/283g) can diced tomatoes and green chilies (such as Rotel), undrained
  • 8-10 corn tortillas
  • 2 cups (approximately 225g) shredded cheddar cheese
  • 1 cup (approximately 115g) shredded Monterey Jack cheese
  • Sour cream (optional)
  • Guacamole (optional)
  • Chopped cilantro (optional)
  • Diced tomatoes (optional)

Instructions:

  1. Brown ground beef in a large skillet over medium-high heat. Drain off any excess fat.
  2. Add chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes.
  3. Stir in taco seasoning and water. Bring to a simmer and cook for 5 minutes.
  4. Stir in black beans, corn, and diced tomatoes and green chilies. Heat through.
  5. Spread a thin layer of the beef mixture in the bottom of the baking dish.
  6. Arrange a layer of corn tortillas over the beef mixture, slightly overlapping if necessary.
  7. Spread another layer of the beef mixture, followed by a layer of cheese.
  8. Repeat layers of tortillas, beef mixture, and cheese until all ingredients are used, ending with a cheese layer. This is a great mexican lasagna recipe.
  9. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the cheese is melted and bubbly. Let stand for 10 minutes before serving.
  10. Top with sour cream, guacamole, chopped cilantro, and diced tomatoes, if desired. Enjoy your mexican lasagna recipe!