Mexican Lasagna Layered Beef Casserole (Print Version)

Spicy beef, gooey cheese, soft beans, and tortillas all tucked into a big, bold, filling Mexican-style bake.

# Ingredients:

→ Meat Filling

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

→ Assembly

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

→ For Serving

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

# Instructions:

01 - Add some sliced green onion and diced fresh tomato on top. Spoon some sour cream on the side when you dish it out.
02 - Take the hot dish out of the oven and let it sit for about 10 minutes. This makes slicing way easier and everything holds together better.
03 - Put a sheet of aluminum foil on top and bake for 30 to 40 minutes. Once it's bubbly and the cheese is gooey, you're good.
04 - Make two more layers just like that—tortilla, beef, and cheese—so you’ve got three big stacks.
05 - Scoop a third of the filling across the tortillas, then shower about 215 g of cheese over everything.
06 - Place 6 tortillas to completely line the bottom of your greased pan, overlapping them if you need to cover gaps.
07 - Pour in the black beans, green chiles, and the can of tomatoes with juice. Mix it all up and let it heat through for a couple minutes.
08 - Toss in the garlic. Cook it for about a minute until you smell it, then add taco seasoning and water. Stir everything together well.
09 - Pop the diced onions and ground beef in a big pan over medium. Cook till the onions get soft and the meat turns brown—no pink left.
10 - Fire up your oven to 175°C. Spray a 23x33 cm baking pan with oil or rub it with butter so nothing sticks.

# Notes:

01 - Giving everything time to sit helps the slices come out tidy and the layers stay put.

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