Mexican Lasagna

This recipe is super easy and is a great Mexican dish! I usually make two 8x8 dishes, eat one that night and then freeze the other for later, rather than one 11x13 dish. That way you don't have too much left over.

1 lb. ground beef

1/2 c. chopped green pepper

1/2 c. chopped onion

2/3 c. water

1 package taco seasoning

1 can black beans drained and rinsed

1 14 oz. can Mexican tomatoes

6 flour tortillas

1 can refried beans

2 c. shredded Mexican cheese

Brown beef with green pepper and onion. Add water and taco seasoning, boil for 2 minutes. Add black beans and tomatoes and simmer for 10 minutes. In 11x13 pan layer 2 tortillas, refried beans, meat and cheese, twice. Then top with 2 tortillas and cheese. Cover and bake at 350 for 25 to 30 minutes. Top with salsa and sour cream. I used the bean and corn salsa and it was super yummy!

Bean and Corn Salsa

I figured it is about time that I contributed to this blog. Watch out this salsa will be something you crave! My mouth was watering the whole time I was making it, YUM!

3 T. lime juice(or 2 fresh squeezed limes)
2 T. balsamic vinegar
1/2 tsp. cumin
1/4 tsp salt
1 (15 oz) can black beans, rinsed and drained
1 C. frozen corn, thawed (or 1 can of corn)
1 medium tomato diced
8 green onions, sliced
1/4 C. chopped fresh cilantro

Combine lime juice, vinegar, cumin, and salt in bowl; stir to mix well. Add beans, corn, green onions, cilantro and tomato; stir to mix well. Serve immediately or refrigerate overnight.

I added just a little more salt at the end to taste because I like things a little more salty. Enjoy.