Mexican Lasagna (No Lasagna Noodles)

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound lean ground beef
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (4 ounce) can diced green chiles, drained
• 2 cups shredded sharp cheddar cheese
• 1 cup sour cream
• 1/2 cup chopped fresh cilantro
• Tortilla chips, for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook until softened, about 5 minutes. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat if desired.
3. Stir in chili powder, cumin, oregano, salt, and pepper; cook for 1 minute.
4. Stir in diced tomatoes, black beans, and green chiles. Simmer for 10 minutes.
5. Spread 1/4 of the beef mixture in the bottom of a 9x13 inch baking dish.
6. Top with 1/3 of the cheese, 1/4 of the sour cream, and 1/4 of the cilantro.
7. Repeat layers twice more.
8. Top with remaining 1/4 of the beef mixture and remaining cheese.
9. Bake in preheated oven for 30 minutes.
10. Let cool for 10 minutes before serving.

Interesting Facts

• This Mexican Lasagna is a great dish to make ahead and freeze for later!
• You can substitute other types of beans for the black beans, such as pinto beans or kidney beans.
• You can also add other vegetables to the beef mixture, such as bell peppers, corn, or zucchini.
• Top with crushed tortilla chips for even more flavor and crunch!