Print
- Yield 6-8 1x
Shop for Ingredients
Make a list for the store or order online.
Ingredients
Scale
Mexican Mushroom-Beef Blend
- 1 medium yellow onion
- 8 oz fresh button or crimini mushrooms
- 1 lb. lean ground beef
- 1 Tbsp. olive oil
- 2 15-oz cans black beans, drained
- 1 1-oz package reduced-sodium taco seasoning mix
- 1 15-oz can crushed tomatoes
- 1 11-oz can yellow kernel corn, drained
Mexican Lasagna
- Nonstick cooking spray
- 16 yellow corn tortillas
- 6 Cups Mexican Mushroom-Beef Blend (as referenced above)
- 1 Cup shredded, low-fat Mexican cheese blend
- sour cream (optional)
- chopped cilantro (optional)
- salsa (optional)
Instructions
Mexican Mushroom-Beef Blend
- In food processor, pulse onion and mushrooms to coarse texture. Set aside.
- In large frying pan, brown ground beef. Drain fat. Set aside.
- In same frying pan, heat oil. Add mushroom mixture and sauté 3-4 minutes, or until most moisture has been released. Add black beans and mix.
- Add beef, taco seasoning, tomatoes and corn to black bean and mushroom blend. Mix and cook until heated through.
Mexican Lasagna
- Heat oven to 350 F. Spray bottom of 9-by-13-inch baking dish with nonstick cooking spray. Place four corn tortillas on bottom of dish and layer 2 cups Mexican Mushroom-Beef Blend on top. Repeat layers, ending with tortillas as top layer. Top with cheese.
- Bake uncovered 25 minutes, or until cheese melts and lasagna is heated through. Top with dollops of sour cream, cilantro and salsa as desired.
Did you make this recipe?
Share a photo and tag us — we can’t wait to see what you’ve made!
Reviews (3)
Thank you 😊
love it!! very tasty and easy to make! love mushrooms I always like to cook with them, thanks for the recipes
my kids actually ate leftovers!