le•top Chef Series: Mexican Lasagna

For busy moms and dads…in UNDER 30 MINUTES!!!

I received this recipe from my dear friend, Liz, who is all about making life easier and more fun for busy moms like herself. She is a mother of two from Yakima, WA. She says that her kids (ages 5 and 3) love this dish, and that, “It is definitely easy and SUPER yummy, too!” (I’d like to see our messiest eaters get their hands on this one.)

Liz’s Mexican Lasagna
Eight (8) generous servings

Two lbs. ground beef (or turkey)
Two packets Taco Seasoning Mix (you choose the heat)
One – 14 oz. can fire roasted chopped tomatoes
One cup medium heat taco sauce
One – 15 oz. can black beans, drained
One cup frozen corn kernels
18 corn tortillas
One lb. shredded cheddar cheese
Sour cream for garnish
Black olives for garnish
Avocado for garnish

Preheat oven at 425˚F.

In a large skillet, brown ground meat.  Add taco seasoning.  Add tomatoes, taco sauce, black beans, and corn.  Heat the mixture through, 2-3 minutes. Set aside.

Coat a 9″x 13″ baking dish with non-stick cooking spray.  Take six (6) tortillas and cover the bottom of dish.  Top the tortillas with the meat mixture, then cover with cheese.  Add another layer of six (6) tortillas, then a layer of meat, then cover with cheese.  Top with the last six (6) tortillas, and spread the remaining cheese on top.

Bake at 425˚ for 12-15 minutes, until the cheese is brown and bubbly. Let it rest for five minutes before serving. Garnish with sour cream, olives, and avocado. Dinner is served!