Ingredients: |
Ingredients: 1 tablespoon neutral oil, such as canola or vegetable
1 onion, finely chopped
1 medium red bell pepper, diced
1 pound lean ground beef
2 tablespoons tomato paste
1 (1oz) packet or 3 tablespoons taco seasoning
2 cups (10oz) frozen corn
1 (7oz) can diced green chilies, drained
2 (10oz) cans red enchilada sauce
Salt
8oz Monterey Jack cheese, shredded (2 cups)
8oz mild cheddar cheese, shredded (2 cups)
18 (5-6 inch) corn tortillas
1 (16oz) can refried beans
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Directions: |
Directions:Heat oven to 350º
Heat oil in a large skillet over medium-high heat, until shimmering. Add onion and bell pepper and cook, stirring occasionally, until onions are translucent and slightly softened, about 4 minutes.
Add ground beef and cook, breaking it up into small pieces with a wooden spoon, until cooked through and browned, about 6-8 minutes. Stir in tomato paste and taco seasoning. Cook until fragrant and the tomato paste is slightly darkened, about 2 minutes.
Stir in corn and chilies, scraping up any browned bits from the bottom of the pan. Remove from heat.
Reserve 1 cup enchilada sauce. Stir the remaining sauce into the beef mixture. Taste and season with salt to taste.
Mix the cheeses together in a medium bowl and set aside.
Spread 1/2 cup reserved enchilada sauce in the bottom of a 9x13 baking dish. Arrange 6 tortillas in an even layer on top (ok if they overlap). Dollop and spread 1/2 of 1 can refried beans (generous 3/4 cup) evenly over the tortillas. Spread half of the beef mixture (about 3 cups) over the beans, then sprinkle with 1/3 of the cheese (1 1/3 cups).Repeat layering the tortillas, beans, beef and cheese. Top with the remaining 6 tortillas. Spread the remaining 1/2 cup enchilada sauce over the tortillas then sprinkle with remaining cheese.
Place the baking dish on a rimmed baking sheet. Bake until the cheeses are melted and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
Serve with desired toppings (chopped fresh cilantro, pico de gallo, sour cream, diced avocado, etc) |
This recipe for Mexican Lasagna is from