Ingredients
2 lbs hamburger
T olive oil
1 onion, diced
1 T chili powder
3 cloves garlic
cilantro
15-oz can tomatoes ’n jalapenos
15-oz can fire roasted tomatoes
2 chipotles in adobo sauce
1 lbs shredded Mexican cheeses
15 oz can black beans
frozen fire-roasted corn
small can sliced black olives
enchilada sauce
8 inch flour tortillas
Preparation
Grease 2 - 8" round cake pans.
Brown ground beef, drain and set aside. Puree fire roasted tomatoes and chipotles. In the same pan saute onion & garlic in oil. Return beef to pan, add tomatoes ’n jalapeno, and tomato/chipotle mixture. Add cilantro and chili powder. Simmer 15 minutes to blend flavors.
Assemble lasagnas. Line bottom of each pan with a tortilla, layer beef/tomato mixture sprinkle with black beans, corn, olives and cheese. Repeat layers. Cover with a final tortilla. Liberally cover final tortillas with enchilada sauce, cheese and some olive.
Bake at 350 until heated through.
