Mexican Lasagna

What a better way to celebrate the Mexican holiday of Cinco de Mayo than to have a serving of this yummy Mexican Lasagna for supper. I have had this a few times and thought it was high time I tried it out myself. Out of 3 different recipes, I chose our favourite ingredients and came up with this winner. I hope you all get a chance to try it out sometime. It's yummy! Let me know how you do with it. 

Mexican Lasagna

2 lbs ground beef or ground chicken

2 tablespoons vegetable or olive oil

1/2 large onion, chopped
1 package taco seasoning mix

1 cup salsa (mild, medium or hot)

1 14 oz can fire roasted tomatoes

1 14 oz can black beans, rinsed

1 10 oz can sweet kernel corn

10 - 6" flour tortillas

3 cups shredded cheddar (or mozza/cheddar mix) cheese

Preheat oven to 400 F. 

In a large skillet, brown the ground beef (or chicken) with the onions in 2 tablespoons olive oil until no longer pink, making sure to break up the meat as it cooks to break up any large pieces. Add, and mix in, the taco seasoning. After a few minutes, add the salsa, fire roasted tomatoes, black beans and kernel corn. Let this simmer for about 15 minutes or so, to blend in all the flavours. Take it off the heat. 

To prepare the lasagna, cut the tortillas in half (they will fit better in the pan). Place one layer of meat mixture in the bottom of a deep, greased casserole or lasagna pan. Next, arrange cut tortillas around sides and down the middle of the pan. Cover with another layer of meat sauce, then spread one cup of shredded cheese evenly across. Repeat layers two more times, finishing with the last cup of shredded cheese. 

Bake, uncovered for 40 minutes, or until lasagna is nice and bubbly and the cheese on top is slightly browned. 

Enjoy!!