Mexican Lasagna

meals.kooramedia.ma

Dianne Smith-Harper

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 chile 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 (or our homemade enchilada sauce)

12 8” large 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

Directions at meals.kooramedia.ma

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