Mexican-Style Beef & Bean “Lasagna” 2x the delicious servings!

Get ready for a crowd-pleasing family style dinner that everyone (even the kiddos) will love: a magnificent mashup only our chefs could dream up “Mexican-style lasagna”: We replace the noodles with layers of flour tortillas, season the beef with Tex-Mex spices, add black beans, and sub in Mexican cheeses for mozzarella. Bake it so the flavors mingle in the oven, then straight to the table it goes with sour cream, crushed tortillas chips, hot sauce, and lime for customizable deliciousness. This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Prep: 40 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 4 scallions
  • 1 lime
  • 20 oz ground beef
  • 1 black beans
  • 6 flour tortillas
  • 14 oz diced tomatoes
  • 1 tex-mex paste
  • 3 chicken stock concentrates
  • 1.5 cup mexican cheese blend
  • 3 oz blue corn tortilla chips
  • 3 tbsp sour cream
  • 4 tsp hot sauce
  • salt
  • pepper
  • 2 tsp cooking oil
  • cooking spray
  • 8 scallions
  • 2 limes
  • 40 oz ground beef
  • 2 black beans
  • 12 flour tortillas
  • 28 oz diced tomatoes
  • 2 tex-mex pastes
  • 6 chicken stock concentrates
  • 3 cups mexican cheese blend
  • 6 oz blue corn tortilla chips
  • 6 tbsp sour cream
  • 8 tsp hot sauce
  • salt
  • pepper
  • 2 tsp cooking oil
  • cooking spray

Instructions

  1. • Adjust rack to middle position and
    preheat oven to 425 degrees. Wash
    and dry produce.
    • Trim and thinly slice scallions,
    separating whites from greens.
    Quarter lime.
  2. • Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat.
    Add beef*, scallion whites, a pinch
    of salt, and pepper. Cook, breaking
    up meat into pieces, until browned
    and cooked through, 6-8 minutes.
    TIP: If you don’t have a pot that’s big
    enough, use a large pan and work in
    batches.
    • While beef cooks, drain beans.
    Halve tortillas.
  3. • Carefully drain any excess grease from
    pot. TIP: Use a slotted spoon to
    transfer beef to a bowl, then pour out
    grease and return beef to pot.
    • Stir in beans, diced tomatoes, Tex-Mex
    paste, and stock concentrates. Cook,
    stirring constantly, until well combined,
    1-2 minutes.
    • Taste and season with salt and pepper
    if desired.
  4. • Arrange four tortilla halves, cut sides
    facing out, on the bottom of a lightly
    oiled 8-by-8-inch baking dish (use
    eight tortilla halves and a 9-by-13-inch
    baking dish for 8 servings).
    • Spread one-third of the beef mixture
    in an even layer over tortillas, then top
    with one packet of Mexican cheese
    blend (two packets for 8). Repeat two
    more times with remaining tortillas,
    beef mixture, and cheese.
  5. • Lightly coat a large piece of aluminum
    foil with nonstick cooking spray. Cover
    baking dish tightly with foil, coated
    side down. Place baking dish on a
    baking sheet.
    • Bake “lasagna” on middle rack until
    cheese melts and filling is hot and
    bubbling, 10-12 minutes. TIP: For a
    browned crust, broil, uncovered, for an
    additional 2 minutes after baking.
  6. • Crush tortilla chips in bag.
    • Once “lasagna” is done, allow to cool at
    least 5 minutes before serving. Sprinkle
    with scallion greens. Serve “lasagna”
    family style, with sour cream, tortilla
    chips, lime wedges, and hot sauce on
    the side.
    Ground beef is fully cooked when internal temperature reaches 160°.