Mexican Lasagna

Don’t you just love casseroles and one pot meals?  I love building flavors in a pot and then having everything come together to make one delish dish!  This is a new dish I tried which is a take on a Nigella Lawson recipe that I tweaked.  This will keep you warm on a chilly fall day.


1 lb ground beef

1 large clove of garlic

1 T olive oil

1 medium onion peeled and chopped

1 red bell pepper peeled and chopped

1  4 oz can of diced green chiles

1 14 oz can of diced tomatoes

1 8 oz can Rotel tomato and green chile sauce

2 T finely chopped fresh cilantro

2 T sliced black olives

2 C shredded cheddar or monterey jack cheese

1 15 oz can black beans drained and rinsed

1 15 oz can whole kernal corn drained

9 corn tortillas

Non-stick cooking spray

14 oz water

1T ketchup

sea salt and freshly ground black pepper

 Sour cream

Spray a deep round casserole dish with non-stick cooking spray and preheat an oven to 400F.  Add your oil to a deep pot on the stove over medium high heat and brown your ground beef adding salt and pepper to taste.  Remove beef from the pot and add your garlic, onion, green chiles and bell pepper, salt and pepper to the pot and cook for about 6-7 minutes stirring frequently.  Next add your can of tomatoes, tomato sauce, 14 oz of water and cilantro and your ketchup.  Season with salt and pepper and let mixture come to a simmer and then add back in your beef.  Mix your black beans and corn in a separate bowl.  Assemble the lasagna in your casserole dish starting with a couple of ladles of the ground beef sauce then add tortillas, then a layer of the corn and beans and then cheese.  Repeat this process ending with a layer of cheese on top.  Sprinkle the top with sliced olives and bake on a cookie sheet for 30 minutes.  Let the casserole cool for 10 minutes before serving with sour cream.

What is your favorite fall casserole or one pot dish?


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