Bex Tex-Mex Lasagna

Bex Tex Mex Lasagna

This is a great twist on an old favorite and it is super easy and can even be whipped up using left-overs, which is how I actually came up with this recipe.The recipe is written using ground beef but I have also used ground turkey as well as shredded pork or chicken in place of the ground beef - all work very well  - it just depends on what you have laying around or what you're in the mood for that night.

Ingredients:
1 lb. Ground Beef
1 Onion  - diced
2-3 Garlic Cloves - minced
1 pkg. Spanish Style Rice (can also use leftover rice)
1 pkg. Soft Tortillas (flour or corn)
1 can Chipolte Corn (or regular corn) - drained
1 can Black Beans - drained
1 pkg Taco Seasoning Mix (if don't have then use a Tbs each of ground cumin, chili powder, onion powder, paprika, garlic powder)
1 large Jar Salsa
1 Jar of Queso
1-8 oz pkg Shredded Sharp Cheddar Cheese
1 8 oz Sour Cream
1/2 c. H2O
S & P
Optional: 1 can sliced Olives(either black or green or both) & 1 can diced green chilies


Directions:

-Brown the ground beef in a skillet with a bit of either olive oil or canola oil (just enough to coat the bottom of pan) over medium high heat.
-Add in the diced onions & minced garlic - sprinkle a pinch or two of salt over & grind in 3 to 4 twists of pepper (I use a pepper mill if you do not have one then a pinch or two of pepper is fine).
-When the meat is no long pink add in the taco seasoning mix  as well as 1/2 cup of water, the drained black beans and stir in 1 c. of the Salsa - reduce temperature to medium-low to simmer 5 - 10 minutes.
-Prepare the Spanish rice as per package instructions.
-When rice is finished add the drained corn as well as the optional olives and chilies.
-In a 9x12 baking dish, spread a thin layer of the salsa along the bottom of the pan.
-Next lay the soft tortillas in a single layer (you may need to cut and it's ok if they over lap a bit).
-The next layer will be the ground beef and black bean mixture.
-Then layer the rice mixture over it and sprinkle a light layer of shredded cheddar cheese.
-Spoon and spread 1 c. of the queso over the rice mixture.
-Layer some more soft tortillas on top of the queso layer.
-Repeat from the 1st salsa layer one more time and you will end up with tortillas on the top.
-Spoon one final layer of salsa on top of the final layer of tortillas and then top with the shredded cheddar cheese liberally.

Bake @ 350 degrees for approximately 30-35 minutes - Covered with foil for the first 25 minutes and take it off for the final cook time so the cheese can brown.
Let it set for at least 10 minutes before cutting so it can set-up.

Serve with a dollop of sour cream on top and some tortillas chips wouldn't hurt anybody's feelings either!!  It's great with a salad or all by itself!!  
I hope you enjoy!