Prep time: 15 minutes
Total time: 1 hour 20 minutes
Serves: 8

Ingredients:

  • 1 Tbsp. vegetable oil (add extra for greasing)
  • 1 medium yellow onion, chopped (add extra for garnishing)
  • 1 bell pepper, chopped
  • 2 cloves of garlic, chopped
  • 1 lb. (85% lean) ground beef
  • 2 Tbs. chili powder
  • 1 Tbs. ground cumin
  • 1 Tbs. all-purpose flour
  • 1, 15 oz. can black beans, drained
  • 1, 15 oz. jar medium salsa
  • 6, 8-inch flour tortillas
  • 8 oz. sharp cheddar cheese, shredded
  • 8 oz. pepper jack cheese, shredded
  • 1, 14.75 oz. can cream corn
  • Kosher salt
  • Freshly ground pepper
  • Sour cream
  • Tomatoes, chopped
  • Fresh cilantro, chopped

Directions:

  • 1

    Preheat oven to 400°F. Lightly grease a 9x13 baking dish with oil. In a large skillet over medium-high heat, heat 1 tablespoon of oil. Add onion and bell pepper and cook, stirring occasionally, until softened, for about 7 minutes. Add garlic and cook, stirring until fragrant, for 1 more minute.

  • 2

    Add beef and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 6 minutes. Drain fat.

  • 3

    Add chili powder, flour and cumin to the skillet and cook, stirring until the meat is coated and fragrant, about 1 minute. Add beans, salsa and ¼ cup of water. Cook, scraping browned bits from skillet, until beans and salsa are combined and warmed through, about 2 to 3 minutes. Remove from heat.

  • 4

    Spread a small amount of the beef mixture on the bottom of the baking dish. Top with 2 tortillas. Sprinkle with ¼ of cheddar and ¼ of pepper jack. Top with half of the creamed corn and half of the remaining beef mixture. Top with 2 tortillas, ¼ of cheddar and ¼ of pepper jack, then the remaining cream corn and beef mixture. Finish with the remaining 2 tortillas, cheddar, and pepper jack.

  • 5

    Bake lasagna until cheese has melted and the filling is bubbling, about 30 minutes. Remove from the oven and let it stand for 10 minutes.

  • 6

    Drizzle with sour cream. Top with onions, tomatoes and cilantro.