Mexican Lasagna (With Video)

theslowroasteditalian.com

Spanishpeanut

1 pound lean ground beef

1 tablespoon olive oil

½ small yellow onion, grated or finely chopped

2 teaspoon smoked paprika

1 teaspoon cumin

1 tablespoon New Mexico chili powder

1 teaspoon kosher salt

½ teaspoon black pepper

1 (14.5 oz) can fire roasted diced tomatoes

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

1 ½ cups frozen sweet corn

1 (4 oz) can fire roasted diced green chiles

1 (10 oz) can enchilada sauce

12 8” large flour tortillas

12 ounces Mexican cheese blend (or 8 ounces Pepperjack and 4 ounces Colby Jack cheese)

6 oz can sliced olives, drained

2 scallions, finely chopped

2 tablespoons chopped cilantro

Directions at theslowroasteditalian.com

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