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Mexican Lasagna

Mexican Lasagna

Time Involved
< 40 min
# of Ingredients
Skill Level
Dempster’s®/POM® 100% Whole Wheat 7 in. Tortillas, halved
1 lb (500g) 
extra-lean ground beef
packet taco seasoning
1 cup (250mL) 
2 cups (500mL) 
19 oz (540mL) 
can black beans, drained and rinsed
1 cup (250mL) 
corn niblets (frozen or canned)
2 cups (500mL) 
shredded cheese
¼ cup (50mL) 
chopped green onions

Preheat oven to 350°F (180°C).

Brown beef in skillet. Drain. Stir in taco seasoning and water. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in salsa, black beans and corn. Remove from heat.

Place half of meat mixture in an 8 x 8 inch (2 L) or 9 x 9 inch (2.5 L) baking dish. Top with half of the tortillas, making a single layer by placing the cut, straight sides against the edges of the pan and overlapping the rounded edges. Sprinkle with half the cheese. Repeat layers and sprinkle with green onion.

Bake uncovered in preheated oven until cheese is melted and bubbling, about 15 to 20 minutes.

Tip: Add ½ cup (125 mL) chopped fresh cilantro to the meat mixture for extra flavour.

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