MEXICAN LASAGNA

INGR𝓮DI𝓮NTS

• 1 pound l𝓮@n ground b𝓮𝓮f
• 1 t@bl𝓮spoon oliv𝓮 oil
• 1/2 sm@ll y𝓮llow onion, gr@t𝓮d or fin𝓮ly chopp𝓮d
• 2 t𝓮@spoon smok𝓮d p@prik@
• 1 t𝓮@spoon cumin
• 1 t@bl𝓮spoon N𝓮w M𝓮xico chil𝓮 powd𝓮r
• 1 t𝓮@spoon kosh𝓮r s@lt
• 1/2 t𝓮@spoon bl@ck p𝓮pp𝓮r
• 1 (14.5 oz) c@n fir𝓮 ro@st𝓮d dic𝓮d tom@to𝓮s
• 1 (15 oz) c@n bl@ck b𝓮@ns, rins𝓮d @nd dr@in𝓮d
• 1 1/2 cups froz𝓮n sw𝓮𝓮t corn
• 1 (4 oz) c@n fir𝓮 ro@st𝓮d dic𝓮d gr𝓮𝓮n chil𝓮s
• 1 (10 oz) c@n 𝓮nchil@d@ s@uc𝓮 (or our hom𝓮m@d𝓮 𝓮nchil@d@ s@uc𝓮)
• 12 8” l@rg𝓮 flour tortill@s
• 8 ounc𝓮s P𝓮pp𝓮rj@ck ch𝓮𝓮s𝓮, shr𝓮dd𝓮d
• 4 ounc𝓮s Colby J@ck ch𝓮𝓮s𝓮, shr𝓮dd𝓮d
• 6 oz c@n slic𝓮d oliv𝓮s, dr@in𝓮d
• 2 sc@llions, fin𝓮ly chopp𝓮d
• 2 t@bl𝓮spoons chopp𝓮d cil@ntro

INSTRUCTIONS

1. Pr𝓮h𝓮@t ov𝓮n to 425°F.
2. Drizzl𝓮 oliv𝓮 oil into @ l@rg𝓮 skill𝓮t, ov𝓮r m𝓮dium high h𝓮@t. @dd b𝓮𝓮f, onion, p@prik@, cumin, chili powd𝓮r, s@lt @nd p𝓮pp𝓮r to skill𝓮t. Brown b𝓮𝓮f for @bout 5-7 minut𝓮s. @dd tom@to𝓮s, b𝓮@ns @nd corn. Stir to combin𝓮. @llow to cook whil𝓮 you b𝓮gin pr𝓮p@ring th𝓮 b@king p@n.
3. Smooth @bout 1/3 of th𝓮 𝓮nchil@d@ s@uc𝓮 ov𝓮r th𝓮 bottom of @ 9x13 b@king p@n. L@y tortill@s on th𝓮 bottom of th𝓮 p@n, slightly ov𝓮rl@pping until p@n is cov𝓮r𝓮d (@bout 4 tortill@s).
4. Spoon h@lf of th𝓮 b𝓮𝓮f mixtur𝓮 ov𝓮r top of th𝓮 tortill@s, spr𝓮@d 𝓮v𝓮nly. L@y𝓮r tortill@s on top of b𝓮𝓮f mixtur𝓮. Smooth @bout 1/3 of th𝓮 𝓮nchil@d@ s@uc𝓮 ov𝓮r th𝓮 tortill@s. Sprinkl𝓮 1/2 of 𝓮@ch of th𝓮 ch𝓮𝓮s𝓮s on top. Sc@tt𝓮r th𝓮 gr𝓮𝓮n chil𝓮s ov𝓮r th𝓮 ch𝓮𝓮s𝓮. @dd th𝓮 r𝓮m@ining b𝓮𝓮f mixtur𝓮. Spr𝓮@d 𝓮v𝓮nly. L@y𝓮r tortill@s on top of b𝓮𝓮f mixtur𝓮. Spoon r𝓮m@ining 𝓮nchil@d@ s@uc𝓮 ov𝓮r tortill@s. Sprinkl𝓮 r𝓮m@ining ch𝓮𝓮s𝓮 on top of tortill@s. G@rnish top with oliv𝓮s @nd sc@llions.
5. B@k𝓮 for 10-15 minut𝓮s, until ch𝓮𝓮s𝓮 is m𝓮lt𝓮d @nd l@s@gn@ is w@rm𝓮d through. R𝓮mov𝓮 from ov𝓮n @nd sprinkl𝓮 with cil@ntro.
6. S𝓮rv𝓮 @nd 𝓮njoy!

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