Ingredients:
- 1 tablespoon (15ml) olive oil
- 1 large yellow onion, chopped (approx. 1 cup / 150g)
- 1 green bell pepper, chopped (approx. 1 cup / 150g)
- 1 red bell pepper, chopped (approx. 1 cup / 150g)
- 1 pound (450g) ground beef (80/20 blend preferred)
- 1 packet (1 oz / 28g) taco seasoning
- 1 teaspoon (5ml) chili powder
- 1/2 teaspoon (2.5ml) cumin
- 1/4 teaspoon (1.25ml) garlic powder
- 1/4 teaspoon (1.25ml) onion powder
- 1/2 teaspoon (2.5ml) dried oregano
- 1/2 cup (120ml) beef broth
- 1 (15 ounce / 425g) can black beans, rinsed and drained
- 1 (15 ounce / 425g) can corn, drained (or 1 1/2 cups frozen corn, thawed)
- 1 (16 ounce / 450g) jar your favorite salsa
- 2 cups (225g) shredded cheddar cheese
- 2 cups (225g) shredded Monterey Jack cheese
- 1 cup (112g) shredded pepper jack cheese
- 8-10 (6-inch) flour tortillas
Instructions:
- Heat olive oil in a large skillet over medium heat. Sauté onion and bell peppers until softened (about 5-7 minutes).
- Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in taco seasoning, chili powder, cumin, garlic powder, onion powder, oregano, and beef broth. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Stir in black beans and corn. Cook for another 2-3 minutes, until heated through.
- Preheat oven to 350°F (175°C). Spread a thin layer of salsa on the bottom of the baking dish.
- Arrange 2-3 tortillas over the salsa, slightly overlapping if necessary. Spread half of the beef mixture over the tortillas. Sprinkle with 1/3 of the cheddar, Monterey Jack, and pepper jack cheese.
- Repeat layers of tortillas, beef mixture, and cheese.
- Top with the remaining tortillas, salsa, and remaining cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. A knife inserted in the center should come out hot.
- Let stand for 10 minutes before cutting into squares and serving. This helps the lasagna hold its shape a bit better.