Kick-Ass Mexican Lasagna
Mexi-sagna, done right.
- 1 lb. ground beef
- Chili powder/cumin/black pepper/white pepper
- Cilantro
- Lime juice
- Soft corn or flour tortillas
- Salsa
- 1/2-lb. of cheddar
- 1-cup black or pinto beans
- 1-cup corn
- Sour cream
- Hot Sauce
Directions:
- Put beef on pan over high heat. After it’s mostly browned, turn the heat down to medium and fold the beef around every half-minute or so, cooking it evenly.
- Put the corn and beans on the stove in a small pot on medium heat and stir every minute or so. Pre-heat your oven to 350 degrees. Spice the ground beef to your taste preference.
- In the meantime, do some prep-work: grate a half block of cheddar and put aside. Grease a medium-sized baking dish with butter and layer your tortillas in the dish. Some tortillas may need to be cut into strips or halves depending on the size and shape of your dish.
- By now your corn and beans should be warm to hot and your beef should have totally lost its pinkness. Drain your beans, corn and beef of any excess juices and throw a generous layer over your tortillas. Then add about a third of your cheese. Repeat with more tortillas more corn, beans, beef and cheese. Put one more layer of tortillas on and then top with the rest of your cheese.
- Put it in the oven. After about 10 minutes it should be firming up a bit and getting nice and hot. While it’s in the oven, chop up cilantro and throw it in your salsa, along with some lime juice. Pull out your “lasagna” and cover the top with salsa. After another 5 minutes take it out for good. Spoon out and serve your Mexican Lasagna with some sour cream and hot sauce.
