This Mexican Lasagna is a crowd-pleasing dish with layers of yummy flavor!
dinner, Main Course
Marlynn Schotland, Urban Bliss Life
mushrooms, finely chopped
cremini or white button mushrooms
white or yellow onion, diced
garlic clove, minced
fire roasted tomatoes (14.5 oz)
tomato paste (6 oz)
ground black pepper
soft flour tortillas, sliced in half
black beans (14.5 oz), drained
Mexican cheese blend
or blend of cheddar, colby, and Monterey Jack
cilantro, chopped (optional)
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.
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.
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.
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.
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