A bold Tex-Mex twist on classic lasagna, layering seasoned ground beef, black beans, corn, enchilada sauce, and melted cheese between tender lasagna noodles. A hearty, flavorful fusion perfect for any gathering.
Author:Don Nicholas
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6-8 servings 1x
Category:Entrees
Ingredients
Scale
1 pound ground beef
1 onion, finely chopped
3 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 cup diced tomatoes
1 cup enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
12 lasagna noodles, cooked al dente
3 cups shredded Mexican cheese blend
Fresh cilantro, chopped, for garnish
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, brown the ground beef. Add onions and garlic, sautéing until translucent.
Stir in black beans, corn, diced tomatoes, enchilada sauce, ground cumin, chili powder, salt, and pepper. Let it simmer for 10-15 minutes.
In a greased baking dish, layer three lasagna noodles. Top with a portion of the meat mixture and sprinkle with cheese. Repeat until all ingredients are used, finishing with a generous layer of cheese on top.
Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
Let it rest for a few minutes before slicing. Garnish with fresh cilantro.
