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Best Mexican Lasagna Ever


1 pound lean floor beef

1 tablespoon olive oil

1/2 small yellow onion, grated or finely chopped

2 teaspoon smoked paprika

1 teaspoon cumin

1 tablespoon New Mexico chile powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 (14.5 oz) can fireplace roasted diced tomatoes

1 (15 oz) can black beans, rinsed and drained

1 1/2 cups frozen candy corn

1 (4 oz) can fireplace roasted diced inexperienced chiles

1 (10 oz) can enchilada sauce (or our selfmade enchilada sauce)

12 8” massive flour tortillas

8 ounces Pepperjack cheese, shredded

4 ounces Colby Jack cheese, shredded

6 oz can sliced olives, drained

2 scallions, finely chopped

2 tablespoons chopped cilantro


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