How to make a Mexican Lasagna

This is a delicious meal and very easy to make!

Instructions

Difficulty: Easy

Things You’ll Need:

• 1 lb ground Chorizo
• 1/2 red onion, chopped
• 1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes
• 1 package taco seasoning
• 1 can dark kidney beans (or you can use black beans)
• 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
• 2 1/2 cups shredded Cheddar or shredded pepper jack
• 2 green onions, finely chopped
• black olives
• 1 tlb sour cream and more to serve.

1. Preheat the oven to 425 degrees F.
2. Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add chorizo and cook through (about 5 minutes). Add red onion and taco seasoning package. Add stewed tomatoes or fire-roasted chopped tomatoes. Add kidney beans. Heat the mixture through, 2 to 3 minutes.
3. Coat a shallow baking dish with extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers meat and beans, then tortillas, then cheese. Coat one layer of tortilla with sour cream. Repeat: meat, tortilla, cheese again. add sliced black olives to the top. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
4. Sprinkle with green onions and serve!