Mexican Lasagna

Dish type
Dinner
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Ingredients

  • PLANT-POWERED BLACK BEAN AND BEEF BLEND:
  • 1 Medium yellow onion 
  • 8 oz. Crimini mushrooms 
  • 1 lb. Lean ground beef 
  • 1 Tbsp. Our Family olive oil 
  • 2 cans (15 oz.) BUSH’S® Black Beans, drained 
  • 1 pkg. (1 oz.) Taco seasoning mix, 25% less sodium 
  • 1 can (15 oz.) Our Family crushed tomatoes 
  • 1 bag (11 oz.) Our Family Frozen Sweet Corn
  • MEXICAN LASAGNA:
  • 6 cups Plant-Powered Black Bean and Beef Blend 
  • 16 Yellow Our Family corn tortillas 
  • 1-2 cups Shredded low-fat Mexican cheese blend

Directions

  1. PLANT-POWERED BLACK BEAN AND BEEF BLEND:
  2. Pulse onion and mushrooms in food processor until coarse texture. Set aside. 
  3. In large frying pan, brown ground beef. Drain fat. Set aside.
  4. Sauté onions and mushrooms mixture for 3-4 minutes or until majority of moisture has been released. Add the black beans and mix. 
  5. Add the cooked ground beef, taco seasoning, crushed tomatoes and corn to the black bean and mushroom blend. Mix and cook until heated through. 
  6. MEXICAN LASAGNA:
  7. Preheat oven to 350°F. 
  8. Spray bottom of an 9x13 baking dish with cooking spray. Place 4 corn tortillas on bottom of baking dish and layer approx. 2 cups beef & bean blend on top; Repeat layers ending with tortillas as top layer. Top with cheese. 
  9. Bake uncovered for 25 minutes until cheese melts and casserole is heated through.