MEXICAN LASAGNA #DINNER #BEEF
Our Mexican Lasagna formula is made with endless supply of terrific south-of-the-fringe flavors. A slobber commendable dish with simply enough warmth to awaken your taste buds, you will without a doubt beat the particular palates in your home with this astounding goulash that takes 15 minutes of prep and 15 minutes to prepare. A most loved of grown-ups and kids alike, it is certain to be an individual from the perfect plate club at your home as well!
Ensure you print the formula, you are going to need to clutch this one!
It is astounding, simple to make, and it solidifies uncommonly well!
Either enclose individual parts by saran wrap and afterward place in a cooler sack, or partition formula between 2 littler meal dishes and stop one (solidify it uncooked, at that point simply defrost, cook and appreciate!).
Ingredients
1 pound lean ground beef
1 tablespoon olive oil
1/2 small yellow onion, grated or finely chopped
2 teaspoon smoked paprika
1 teaspoon cumin
1 tablespoon New Mexico chile powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 (14.5 oz) can fire roasted diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups frozen sweet corn
1 (4 oz) can fire roasted diced green chiles
1 (10 oz) can enchilada sauce (or our homemade enchilada sauce)
12 8” large flour tortillas
8 ounces Pepperjack cheese, shredded
4 ounces Colby Jack cheese, shredded
6 oz can sliced olives, drained
2 scallions, finely chopped
2 tablespoons chopped cilantro
Instructions
Preheat oven to 425°F.
Drizzle olive oil into a large skillet, over medium high heat. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan.
Smooth about 1/3 of the enchilada sauce over the bottom of a 9x13 baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).
Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth about 1/3 of the enchilada sauce over the tortillas. Sprinkle 1/2 of each of the cheeses on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.
Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.
Serve and enjoy!
Fore more detail : http://bit.ly/30rJU5P
