Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Lightly grease a 13x9 inch baking dish with oil.
- In a large skillet over medium-high heat, heat 1 Tbsp. oil. Add the chopped onion and bell pepper. Cook, stirring occasionally, until softened, about 7 minutes. Add the chopped garlic and cook, stirring, until fragrant, about 1 minute more.
- Add the ground beef to the skillet. Season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until the beef is no longer pink, about 6 minutes. Drain off any excess fat.
- Stir in the chili powder, flour, and cumin. Cook, stirring, until the meat is coated and fragrant, about 1 minute. Add the black beans, salsa, and 1/4 cup water. Cook, scraping up any browned bits from the bottom of the skillet, until the beans and salsa are combined and warmed through, 2 to 3 minutes. Remove from heat.
- Spread a small amount of the beef mixture on the bottom of the prepared baking dish. Top with 2 tortillas. Sprinkle with one-quarter of the cheddar and one-quarter of the pepper Jack cheese. Top with half of the creamed corn and half of the remaining beef mixture. Add another 2 tortillas, one-quarter of the cheddar and one-quarter of the pepper Jack cheese, then the remaining creamed corn and beef mixture. Finish with the remaining 2 tortillas, cheddar, and pepper Jack cheese.
- Bake the lasagna until the cheeses have melted and the filling is bubbling, about 30 minutes. Remove from the oven and let stand for about 10 minutes.
- Drizzle with sour cream. Top with extra chopped onion, tomatoes, and cilantro before serving.
Notes
This recipe is very adaptable. Feel free to add other vegetables like corn or zucchini to the skillet mixture. You can also adjust the spice level by using mild or hot salsa and adding a pinch of cayenne pepper if you like more heat.