Mexican-Style Beef & Bean “Lasagna”
2x the delicious portions!
Get ready for a crowd-pleasing family style dinner that everyone (even the kiddos) will love: Mexican-style “lasagna.” You’ll replace the noodles with soft flour tortillas and season the beef with a blend of Tex-Mex spices. Add in black beans, and sub in Mexican cheeses for mozzarella, then bake it all together. Once it’s hot and bubbly, straight to the table it goes along with a bevy of toppings: tangy sour cream, crunchy crushed tortilla chips, hot sauce for a dash of heat, and fresh lime wedges to squeeze over the top—customizable deliciousness at its very finest.
This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Lime
20 ounce
Ground Beef
1 unit
Black Beans
6 unit
Flour Tortillas
(Contains Soy, Wheat)
13.76 ounce
Crushed Tomatoes
1 unit
Tex-Mex Paste
3 unit
Chicken Stock Concentrate
1.5 cup
Mexican Cheese Blend
(Contains Milk)
3 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
3 tablespoon
Sour Cream
(Contains Milk)
4 teaspoon
Hot Sauce
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Cooking Spray
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Quarter lime.
• Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add beef*, scallion whites, a pinch of salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 6-8 minutes. TIP: If you don’t have a pot that’s big enough, use a large pan and work in batches. • While beef cooks, drain beans. Halve tortillas.
• Carefully drain any excess grease from pot. TIP: Use a slotted spoon to transfer beef to a bowl, then pour out grease and return beef to pot. • Stir in beans, crushed tomatoes, Tex-Mex paste, and stock concentrates. Cook, stirring constantly, until well combined, 1-2 minutes. • Taste and season with salt and pepper if desired.
• Arrange four tortilla halves, cut sides facing out, on the bottom of a lightly oiled 8-by-8-inch baking dish (use eight tortilla halves and a 9-by-13-inch baking dish for 8 servings). • Spread one-third of beef mixture in an even layer over tortillas, then top with one packet of cheese (two packets for 8). Repeat two more times with remaining tortillas, remaining beef mixture, and remaining cheese.
• Lightly coat a large piece of aluminum foil with nonstick cooking spray. Cover baking dish tightly with foil, coated side down. Place baking dish on a baking sheet. • Bake “lasagna” on middle rack until cheese melts and filling is hot and bubbling, 10-12 minutes (be careful when lifting the foil to check doneness—hot steam may escape!). TIP: For a browned crust, broil, uncovered, for an additional 2 minutes after baking.
• Crush tortilla chips in bag. • Once “lasagna” is finished baking, let cool at least 5 minutes before serving. Sprinkle “lasagna” with scallion greens. Serve family style with sour cream, tortilla chips, lime wedges, and hot sauce on the side.
Ground beef is fully cooked when internal temperature reaches 160°.
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