Mexican Lasagne



17-18 corn tortillas
1-1/2 pounds lean ground beef (96/4)
1 each – green, yellow, and orange bell pepper, chopped
1 small red onion, chopped
4 ears of corn
2-1/2 cups shredded Monterey jack cheese
2-1/2 cups shredded cheddar cheese
1 can sliced black olives
2 14-1/2 ounce cans fat free refried beans, heated
2 14-1/2 ounce cans no salt added diced tomatoes
1 tablespoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon oregano
1-1/2 teaspoons cumin
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 – 1/2 teaspoon red pepper flakes (depending on your likes)
2 12-ounce containers of salsa verde
8 ounce can sliced black olives
light sour cream


  1. Preheat oven to 350 degrees.
  2. Mix together chili powder, paprika, onion powder, oregano, cumin, kosher salt, pepper and red pepper flakes. Set aside.
  3. Remove corn from cob into bowl and set aside.
  4. Brown beef on medium-high until browned and crumbly. Add onion, peppers and corn. Stir together.
  5. Pour cans of tomatoes into beef mixture and reduce heat to medium. Let simmer for 30 minutes.
  6. Heat tortillas over open flame on gas burner (watch them carefully). If you don’t have a gas stove, heat them in a skillet or the microwave. Set aside.
  7. Start building lasagne. Place first 6 tortillas in bottom of a 9×13 pan, overlapping a tad and letting them come up the side of the pan about 1/2 inch.
  8. Spread 1 cup of refried beans onto bottom layer of tortillas. Top beans with 2-1/2-3 cups of the meat mixture. Pour 1/4 cup of green verde salsa over beef. Sprinkle several olives over beef and top with 1 cup of Monterey Jack.
  9. Repeat – tortillas, beans, beef mixture, salsa, black olives.
  10. Add 1 cup of shredded cheddar to top the second layer.
  11. Top the dish with 5-6 tortillas. Pour 1/2 cup of green salsa over the tortillas and top with a mixture of 1/2 cup each shredded Monterey Jack and shredded cheddar.
  12. Bake for 30 minutes.
  13. Top individual servings with sour cream, salsa, black olives and cilantro.


Until next time, Kris