This isn't lasagna the way you know it! This recipe uses tortillas in place of lasagna noodles, turning a classic Tex-Mex dish into a unique dinner. When you've grown bored with classic Tex-Mex dishes, this is the recipe you should turn to.
Some lasagna recipes can be incredibly time-consuming and labor-intensive to get right. Not this one! This “lasagna” recipe can be completed in just five steps. Each step is simple and straightforward, so there will be no guessing along the way!
Feel free to swap out ingredients for other add-ins that you want. For example, you could swap out the corn for some beef, or the black beans for a different type of bean. This recipe is highly customizable, so change it up depending on how you like your Tex-Mex!
To keep it truly Tex-Mex, we recommend serving with sour cream and salsa. Throw some tortilla chips on the table if you'd like, or serve them while dinner cooks to hold your family over until the main course is ready. There really are so many ways to enjoy this awesome recipe!
Tex-Mex Lasagna
Ingredients:
nonstick cooking spray
5 (10 inch) flour tortillas
1 (15 ounce) can tomato sauce
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen whole kernel corn
½ cup chopped green onions
1 (8 ounce package) sliced Colby Jack or shredded Mexican-style four-cheese blend
Sour cream
Salsa
Directions:
1. Preheat oven to 400 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray, set aside.
2. Cut tortillas in quarters, cover bottom of dish with 6 of the tortilla quarters, cut side facing edge of dish.
3. Layer with 1/3 each of the tomato sauce, beans, corn, green onions, and cheese.
4. Repeat layers twice. Cover with foil; bake for 20 minutes or until heated through. Remove foil and bake for 3 more minutes to brown cheese.
5. Serve with sour cream and salsa. Makes 6 servings.
The image featured at the top of this post is ©selinofoto/Shutterstock.com.