Tex-Mex Lasagna
Ilse Castrejón
Are you a fan of Tex-Mex cuisine? Then you will love this delicious recipe! Delicious layers of fried flour tortillas, chili, and tons of cheese come together in a flavorful Tex-Mex lasagna that makes the perfect weeknight meal. Everyone will love it!
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Ingredients
6
Portions
  • 1 tablespoon vegetable oil
  • 1 onion, cut into quarters
  • 2 cloves garlic, finely chopped
  • 1 red bell pepper, cut into small-sized cubes
  • 4 tomatoes, peeled, finely chopped
  • 1/2 cups yellow corn kernels
  • 500 grams ground beef
  • 1 teaspoon chile powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon raw sugar
  • 1/2 teaspoons dried thyme
  • 4 tablespoons tomato purée
  • 1 1/2 cups black beans, cooked and drained
  • 1 cup beef broth
  • salt and pepper
  • some vegetable oil
  • 15 flour tortillas
  • 1 1/2 cups cheddar cheese
  • 1 1/2 cups Monterey Jack cheese
Preparation
1h 20 mins
1h 10 mins
Easy
  • Preheat oven to 356 °F.
  • In a skillet over medium heat, heat oil and cook onion, garlic, bell pepper, tomato, and yellow corn kernels for about 10 minutes.
  • Add beef, season with salt and pepper, and cook until cooked through. Add chile powder, paprika, cumin, sugar, thyme, and tomato purée. Cook for about 10 more minutes.
  • Add black beans and beef broth and cook for 40 more minutes over low heat. Adjust seasoning.
  • Using a knife, cut tortillas into squares so that they fit in the baking dish and fry in hot oil until brown. Drain on a paper towel-lined plate.
  • In a baking dish, place one layer of tortillas. Place a bit of meat and cheese on top. Repeat the layers until all the ingredients are used up.
  • Bake for 15 minutes or until cheese is completely melted. Serve Tex-Mex lasagna.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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