fbpx Print
5 5 Stars 4 Stars 3 Stars 2 Stars 1 Star (1 reviews)
  • Yield 6-8 1x

Shop for Ingredients

Make a list for the store or order online.

Ingredients

Scale

Mexican Mushroom-Beef Blend

  • 1 medium yellow onion
  • 8 oz fresh button or crimini mushrooms
  • 1 lb. lean ground beef
  • 1 Tbsp. olive oil
  • 2 15-oz cans black beans, drained
  • 1 1-oz package reduced-sodium taco seasoning mix
  • 1 15-oz can crushed tomatoes
  • 1 11-oz can yellow kernel corn, drained

Mexican Lasagna

  • Nonstick cooking spray
  • 16 yellow corn tortillas
  • 6 Cups Mexican Mushroom-Beef Blend (as referenced above)
  • 1 Cup shredded, low-fat Mexican cheese blend
  • sour cream (optional)
  • chopped cilantro (optional)
  • salsa (optional)

Instructions

Mexican Mushroom-Beef Blend

  1. In food processor, pulse onion and mushrooms to coarse texture. Set aside.
  2. In large frying pan, brown ground beef. Drain fat. Set aside.
  3. In same frying pan, heat oil. Add mushroom mixture and sauté 3-4 minutes, or until most moisture has been released. Add black beans and mix.
  4. Add beef, taco seasoning, tomatoes and corn to black bean and mushroom blend. Mix and cook until heated through.

Mexican Lasagna

  1. Heat oven to 350 F. Spray bottom of 9-by-13-inch baking dish with nonstick cooking spray. Place four corn tortillas on bottom of dish and layer 2 cups Mexican Mushroom-Beef Blend on top. Repeat layers, ending with tortillas as top layer. Top with cheese.
  2. Bake uncovered 25 minutes, or until cheese melts and lasagna is heated through. Top with dollops of sour cream, cilantro and salsa as desired.
@mushroomcouncil

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!