Mexican Lasagna



1 lb. Ground Beef (Can use Turkey or Chicken)

2 Roma Tomatoes, chopped

1/4C Red Onion, diced

2 Mini Bell Peppers, chopped (about 1/3C Bell Pepper)

1 Can Black Beans, drained and rinsed

1tsp. Garlic Salt

1/2C Corn (fresh or frozen)

1/2C Salsa

1/2 C Cream Cheese

2T Taco Seasoning (if using package I would suggest following the directions on it)

Corn Tortillas (Roughly 8 will be needed)

2 1/2 C Shredded Cheese (I used Cheddar and Monterey Jack, but any blend you wish will work)

Optional: Cilantro, Garlic or any other ingredients you wish

Bean Mix:

1 Can Re-fried Beans (Can use Chickpeas, put through food processor til smooth)

1/4C Salsa

1/3C Sour Cream


-In large skillet over medium heat, cook beef, when it is almost fully cooked add in tomatoes, bell peppers, corn, onion, and salt.  Continue to cook until meat is fully cooked (drain any grease).  Add in black beans, corn, taco seasoning; when everything is equally coated add in cream cheese and mix until melted and blended among all ingredients.

-Mix beans, sour cream and salsa together, set aside.

-Place 1/2C Salsa in bottom of 13X9 baking pan.  Top Salsa with Corn Tortillas, you want them to overlap some, so you may cut or tear some to fit in panMexican lasagna, torilla layer.  Top tortillas with 1/2 of  bean mixture, 1/2 of meat mixture and half of cheese.  Do the same for the last layer.

-Bake 350 for about 30 minutes, or until heated through and cheese is melted.

*Top with salsa, pico de gallo, sour cream, or any other toppings of your choice.


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