I love the idea of using chopped mushrooms to replace some of the ground beef. This Mexican lasagna looks great!
- 1 tbsp olive oil
- 1 pound ground beef
- 1/2 pound mushrooms, finely chopped cremini or white button mushrooms
- 1/2 cup white or yellow onion, diced
- 1 garlic clove, minced
- 2 tbsp taco seasoning
- 1 can fire roasted tomatoes (14.5 oz)
- 1 can tomato paste (6 oz)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 6-8 soft flour tortillas, sliced in half
- 1 can black beans (14.5 oz), drained
- 2 cups Mexican cheese blend or blend of cheddar, colby, and Monterey Jack
- 2 tbsp cilantro, chopped (optional)
- 1/2 cup sliced black olives (optional)
- sour cream (optional)
- Preheat oven to 350 degrees F.
- Grease a 9" x 13" glass baking dish with butter, oil, or cooking spray. Set aside.
- In a large nonstick skillet, heat olive oil over medium-high heat. Add the ground beef, mushrooms, onions, and garlic and cook until meat is fully cooked. Stir in taco seasoning. Turn off heat.
- sauteeing mushrooms and meat
- In a medium bowl, mix fire roasted tomatoes with tomato paste, salt, and pepper.
Layering the Mexican Lasagna
- Start with the tomato mixture, just enough to cover the bottom of the pan.
- Then add a layer of tortillas so they just overlap at the ends, with the cut (straight) sides facing out and touching the sides of the pan.
- Top with a layer of beans, then the meat & mushroom mixture, and cheeses.
- Mexican Lasagna cheese layer
- At this point, you can add a sprinkling of black olives and chopped cilantro if you'd like. Or, you can leave them out - it's up to you!
- Repeat layers until you reach almost the top of the pan (you may need more or fewer tortillas, depending on how you layer them), ending with a generous sprinkling of cheese.
- Mexican Lasagna layered in pan
- Bake uncovered at 350F degrees for 30-45 minutes (mine's done around 40 minutes), until the cheese has melted.
- Optional: slice into squares and serve with sliced olives, garnish with chopped cilantro, and serve with a dollop of sour cream.
Source of MEXICAN LASAGNA Recipe @ urbanblisslife.com