Ingredients
500 g ground beef (or a little more)
1 onion, chopped
1 green bell pepper, cut into small pieces
1 medium can black beans, rinsed and drained
1 medium can corn, rinsed and drained
1 envelope of taco seasoning (this is a spice blend, see notes for making it at home)
1 large can of whole peeled tomatoes, crushed with juice
6 Mexican wheat or corn flour tortillas (20 cm diameter | 8" )
1 medium can of Mexican refried beans (a type of bean puree, see notes for making it at home)
3 to 4 cups of grated cheese (lasagna or au gratin cheese of your choice)
salt and pepper
1 tablespoon of olive oil
Mould:
33 cm x 23 cm | 13 " x 9" lasagna / gratin dish
Preparation
Ground meat filling, corn beans;
In a casserole dish or saucepan, sauté the onion and bell pepper in olive oil. Add the ground meat and cook over high heat, stirring and crushing the meat with the back of a fork.
At this point, if you have used fatty meat, remove the fat with a large spoon and discard it.
Add the taco seasoning and season with salt and pepper.
Add tomatoes, black beans, corn. Mix and bring to a boil. Reduce heat and simmer uncovered for about 10 minutes.
Assemble the lasagna:
Oil your baking pan.
Place 2 tortillas in the bottom.
Spread on top in a layer, half of the refried beans (bean puree), a layer of half of the ground meat preparation, sprinkle with ⅓ of the grated cheese.
Repeat previous layers: 2 tortillas, remaining refried beans, meat mixture, half of the remaining cheese.
Finish with 2 tortillas that you sprinkle with the remaining grated cheese.
Cooking the lasagna ;
Cover the pan with aluminum foil. Bake in a preheated oven at 180 C | 350 F for 25 to 30 minutes. If you wish, brown the cheese for 5 minutes on the grill (taking care to remove the foil).
Serve hot and enjoy!
Recipe Notes
1. Seasoning for Tacos :
This is a spice mix that you can make yourself. It consists of chili powder, cumin powder, garlic powder and onion powder. You can put equal parts of each spice, or different according to your taste.
2. Express homemade refried beans:
Heat a little olive oil in a pan. Sauté 1 or 2 whole peeled garlic cloves. When tender, add 1 medium can of pinto beans or black beans with juice. Season with cumin and chili powder. Heat for a few minutes and then mashed potato with a fork to obtain a puree.
3. Gluten-free Mexican Lasagna:
Just put corn tortillas in place of the lasagna sheets.
And gluten-free béchamel sauce (if homemade, use cornstarch, not wheat flour).
4. Source: slightly adapted from "Taste of Home", an American culinary magazine.