Mexican Lasagna Layered Dish (Print Version)

# Ingredients:

→ Meat Filling

01 - 450 g ground beef
02 - 1 medium yellow onion, diced
03 - 2 teaspoons minced garlic
04 - 60 g taco seasoning
05 - 120 ml water
06 - 410 g canned fire roasted diced tomatoes, undrained
07 - 115 g canned green chiles
08 - 425 g canned black beans, drained and rinsed

→ Assembly

09 - 18 corn tortillas
10 - 650 g shredded jack and cheddar cheese blend

→ For Serving

11 - 1–2 medium tomatoes, diced
12 - 1 bunch green onions, sliced
13 - Sour cream, to taste

# Instructions:

01 - Preheat oven to 175°C. Lightly grease a 23x33 cm baking dish and set aside.
02 - In a large skillet over medium heat, brown ground beef and diced onion until the beef is no longer pink and onions are softened.
03 - Stir in minced garlic and cook for 1 minute until aromatic. Mix in taco seasoning and water until well combined.
04 - Add fire roasted diced tomatoes with their juices, green chiles, and drained black beans. Stir to combine and heat through.
05 - Arrange 6 corn tortillas in the base of the prepared dish, overlapping to cover completely.
06 - Spread one-third of the meat mixture evenly over the tortillas, then sprinkle 215 g cheese on top.
07 - Repeat tortilla, meat mixture, and cheese layers twice more, creating three full layers in total.
08 - Cover with aluminum foil and bake for 30–40 minutes or until the casserole is bubbling and cheese is thoroughly melted.
09 - Remove from oven and allow to rest for 10 minutes before slicing to help maintain structure.
10 - Top with diced tomato and sliced green onions. Serve with sour cream on the side.

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