Mexican Lasagna


2       lb.            Ground Beef, Chicken or Turkey
1       each        Green & yellow bell peppers, diced
3       each        Ears of corn, kernels removed
1       jar            Saucy Classic Salsa
2       jar            Pinto beans, strained & rinsed
4       cups        Shredded Mexican cheese
12     each        6-inch flour tortillas
         T.T.          Kosher salt
         T.T.          Fresh Black pepper



  1. Pre-heat oven to 400-degrees.
  2. Heat oil in medium pot, add in peppers and corn and sauté until tender.
  3. Add in ground meat and cook until beef has browned, seasoning with a pinch of salt and pepper. Strain out most of the liquid, return to the stove.
  4. Add in salsa and beans, cook for another 5 minutes.
  5. Layer about ½ cup of the mixture on bottom of 9 by 13-inch baking dish followed by 4 tortillas. Add another layer of the mixture, then ½ cup of cheese blend. Repeat the steps finishing the top layer with cheese and bake covered with aluminum foil for 45 minutes.  Allow to sit for 5 minutes before serving.


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