Mexican Lasagna with Black Beans and Corn
We love this recipe. It is originally from a Desperation Dinners recipe, but I have changed it to suit my family's taste for more seasoned fare. I also added the ground beef. This is super simple and makes up quickly.
We love this recipe. It is originally from a Desperation Dinners recipe, but I have changed it to suit my family's taste for more seasoned fare. I also added the ground beef. This is super simple and makes up quickly.
- 2 cloves garlic minced
- cooking spray
- 1 teaspoon sugar
- 1 medium onion chopped
- 12 corn tortillas
- 1 teaspoon ground cumin
- 1 large egg
- 1 pound ground beef browned
- 1.5 cups frozen corn kernels
- 2 15-oz cans black beans
- 1 can diced tomatoes with mild green
- 3 8-oz cans tomato sauce
- 2 tablespoon chili powder crushed
- 16 ounces regular sour cream
- 3 cups shredded mexican blend cheese divided use
- 5 green onion
- 1 can sliced black olives (optional)
- Carbohydrate 61.6360794290303 g
- Cholesterol 136.0925 mg
- Fat 38.0617705736922 g
- Fiber 15.2882064581908 g
- Protein 41.7295232803467 g
- Saturated Fat 19.5347264489968 g
- Serving Size 1 1 Serving (490g)
- Sodium 1087.04854687455 mg
- Sugar 46.3478729708395 g
- Trans Fat 3.08678692986569 g
- Calories 738 calories
Step-by-step
- Preheat the oven to 400 F; Spray a 13-by-9-inch baking pan with cooking oil spray; Set aside.
- Stack the tortillas on a cutting board, and slice through them lengthwise into 3 strips each (The strips will not be uniform because of their circular shape; This is OK) Set aside.
- Pour the corn and black beans into a colander, and rinse with warm tap water to begin defrosting the corn and rinse the beans; Set aside to drain.
- Brown the ground beef in a large skillet, when it has just lost its pink color, add the onion, chili powder, and cumin to the skillet and cook until the onions are soft and translucent.
- Add the minced garlic and cook for about 30 seconds til one minute stirring constantly.
- Add the tomatoes and their juice, the tomato sauce, and sugar; cook until warmed through. Spoon enough sauce into the bottom of the dish to cover it; Cover the sauce with a layer of corn tortillas (it's fine if they overlap somewhat).
- Break the egg into a medium-size mixing bowl, and beat with a whisk or fork until foamy; Add the sour cream and 2 cups of the cheese; Stir to mix well; Spoon half of the sour cream mixture evenly over the tortilla layer and spread it out with the back of a spoon; Spoon a thin layer of meat and sauce over the cheese mixture; Scatter half of the corn and black beans over meat mixture.
- Place another layer of tortillas; Top with the remaining sour cream mixture, the remaining black beans and corn, and half of the remaining meat mixture; Place the remaining tortilla strips over the dish; Pour the remaining meat sauce mixture over the tortillas, and spread it evenly with the back of a spoon to moisten all of the tortilla strips.
- Cover the dish with foil, and bake for 30 minutes, or until hot and bubbly.
- While the dish bakes, rinse and trim the green onions; Slice the green onions thinly; Set aside.
- If using the black olives, drain them well, and set aside.
- After baking lasagna, scatter the green onions and olives, if using, evenly over the dish; Return the dish to the oven, uncovered, for 5 more minutes.
- Remove the dish from the oven, and scatter the remaining cup of Mexican cheese evenly over the dish.
- Return the dish, uncovered, to the oven, and bake until the cheese melts, about 3 minutes.
- Remove the lasagna from the oven, and let it stand 10 minutes; Slice into squares and serve.
Choosing Your Tortillas Wisely
Swapping standard flour tortillas for corn tortillas alters the structural integrity and flavor profile of the dish entirely. Corn tortillas demand moisture from the surrounding tomato sauce to soften properly during the 30 minutes under foil at 400 F, whereas flour alternatives tend to turn gummy when layered in this volume. Slicing circular tortillas into three uneven strips allows you to piece together a uniform layer inside a standard 13-by-9-inch baking pan without large gaps.
Balancing the Plate at the Table
Rich layers of sour cream, melted cheese, and beef require crisp, acidic counterweights to keep the meal from feeling heavy. A sharp jicama slaw dressed simply with lime juice and cilantro cuts through the dairy fat far better than a standard leafy green salad. Alternatively, pickled red onions add a pungent bite that contrasts cleanly with the earthy sweetness of the black beans and corn kernels.
Managing the Multitasking Workflow
Execution relies on staging components before turning on the heat. Rinsing the frozen corn and canned beans in a colander removes excess starch and prevents unwanted liquid from pooling in the baking dish. While the assembled lasagna undergoes its final three-minute uncovered melt to achieve a blistered cheese top, utilize that exact window to thinly slice the green onions and drain the black olives so everything is ready for immediate garnishing.
