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Ingredients:
3 tablespoons extra-virgin olive oil
2 pounds ground beef
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons fresh cracked black pepper
1/2 teaspoon cayenne
Salt
1 medium red onion, chopped
1 medium shallot, diced
3 cloves garlic, diced
1 (15-ounce) can black beans, drained
1 can ro-tel tomatoes, drained
1 can enchilada sauce
1 cup frozen corn kernels
10 corn tortillas
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions:
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add ground beef and brown, drain. Season with cayenne, pepper, chili powder, cumin, onion, shallot, and garlic. Reduce heat and continue cooking for about 5 minutes until onion is tender. Add enchilada sauce and ro-tel tomatoes, black beans, and corn. Heat the mixture through, then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
3 tablespoons extra-virgin olive oil
2 pounds ground beef
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons fresh cracked black pepper
1/2 teaspoon cayenne
Salt
1 medium red onion, chopped
1 medium shallot, diced
3 cloves garlic, diced
1 (15-ounce) can black beans, drained
1 can ro-tel tomatoes, drained
1 can enchilada sauce
1 cup frozen corn kernels
10 corn tortillas
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions:
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add ground beef and brown, drain. Season with cayenne, pepper, chili powder, cumin, onion, shallot, and garlic. Reduce heat and continue cooking for about 5 minutes until onion is tender. Add enchilada sauce and ro-tel tomatoes, black beans, and corn. Heat the mixture through, then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
