Ingredients:

  • 2 lbs Ground Beef (85/15 recommended)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 3 Tbsp Taco Seasoning (low sodium)
  • 1 tsp Chili Powder
  • 2 Tbsp Tomato Paste
  • 1 cup Chicken Broth (low sodium)
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 cup Full-Fat Sour Cream
  • 4 oz Cream Cheese, softened
  • 1/4 cup Coriander (Cilantro), chopped
  • 1 Tbsp Lime Juice, fresh
  • 1/2 tsp Cumin, ground
  • 18 Corn Tortillas (6-inch)
  • 1 (19 oz) can Enchilada Sauce (mild or medium)
  • 3 cups Shredded Mexican Cheese Blend
  • 3 Green Onions, thinly sliced (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Lightly warm the 18 corn tortillas in a dry skillet or microwave to make them pliable.
  2. Cook the Meat Filling: Heat the skillet over medium-high heat. Add the ground beef and cook, breaking it up, until fully browned. Transfer the beef to a colander and drain off all excess grease. Return the beef to the pan.
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the beef and cook until softened (about 5 minutes). Add the garlic and cook for 1 minute until fragrant.
  4. Season and Simmer: Stir in the tomato paste, taco seasoning, and chili powder. Cook for 1 minute. Pour in the chicken broth and stir in the rinsed black beans. Bring to a low simmer, then remove from heat. The mixture should be thick.
  5. Prepare the Cream Layer: In a medium bowl, whisk together the softened cream cheese, sour cream, chopped coriander, lime juice, and cumin until completely smooth.
  6. Assembly - Base Layer: Pour about 1/3 of the enchilada sauce into the prepared baking dish and spread evenly. Arrange 6 warmed tortillas over the sauce, overlapping slightly to cover the base completely.
  7. Assembly - First Filling Layer: Spread half of the seasoned meat mixture evenly over the tortillas. Carefully dollop and spread half of the sour cream mixture over the meat filling. Sprinkle 1 cup of the shredded cheese over the cream layer.
  8. Assembly - Middle and Second Filling Layer: Place 6 more tortillas over the cheese. Pour on another 1/3 of the enchilada sauce. Add the remaining half of the meat filling, followed by the rest of the cream mixture.
  9. Assembly - Top Layer: Add the final 6 tortillas. Pour the remaining enchilada sauce over the top, ensuring all tortillas are covered.
  10. Bake and Rest: Sprinkle the remaining 2 cups of shredded cheese over the top layer. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for 10–15 minutes, or until the cheese is bubbling. Remove the lasagna from the oven and let it rest, uncovered, for 10 minutes before slicing and serving.