Mexican Lasagna

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Ingredients:

        •       2 lbs ground beef
        •       1 packet taco seasoning
        •       1 onion, diced
        •       1 can (15 oz) black beans, drained and rinsed
        •       1 can (4 oz) diced green chilies
        •       1 can (14.5 oz) diced tomatoes, drained
        •       12-16 small corn tortillas
        •       2 cups shredded cheese (cheddar, Mexican blend, or your favorite melting cheese)

Instructions:

        1.      Preheat your oven to 375°F (190°C).
        2.      In a large skillet, brown the ground beef over medium heat, breaking it apart with a spatula as it cooks.
        3.      Once the beef is browned, add the diced onion to the skillet and cook for a few minutes until the onion is soft and translucent.
        4.      Stir in the taco seasoning packet, black beans, diced green chilies, and drained diced tomatoes. Cook for another 2-3 minutes, stirring occasionally, until everything is well combined and heated through.
        5.      In a 9×13 inch baking dish, spread a thin layer of the beef mixture on the bottom.
        6.      Place a layer of corn tortillas on top of the beef mixture, covering the bottom of the baking dish. You may need to cut some of the tortillas to fit.
        7.      Spoon half of the remaining beef mixture evenly over the tortillas.
        8.      Sprinkle half of the shredded cheese over the beef mixture.
        9.      Repeat the layers: tortillas, beef mixture, and shredded cheese.
        10.     Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
        11.     After 15 minutes, remove the foil and continue baking for an additional 5 minutes, or until the cheese is melted and bubbly.
        12.     Once cooked, remove the Mexican lasagna from the oven and let it cool for a few minutes before slicing and serving.

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