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
- • 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. - • 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. - • 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. - • 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. - • 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. - • 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°.