Mexican Lasagna


  1. Preheat oven to 350 degrees fahrenheit. Spray a 9x13 casserole dish with a non-stick cooking spray and set aside.
  2. Heat oil in large skillet over medium-high heat. Add BURKE® Mexican-Style Beef Crumbles, onion and red pepper; season with chili powder and cumin (if desired). Cook until warm.
  3. Add enchilada sauce and black beans and heat through – 2-3 minutes.
  4. Build lasagna in layers of meat/bean mixture, then tortillas, then cheese. Repeat meat, tortillas, cheese again. Sprinkle Cotija cheese on top.
  5. Bake for 12-15 minutes, or until golden brown. Let cool before serving.
  6. Garnish with jalapeños, cilantro and avocado crema as desired.


  • 1 lb. BURKE® Mexican-Style Beef Crumbles
  • 1 tbsp oil, olive
  • 1 onion, chopped
  • 1 Red pepper, chopped
  • 1 tbsp chili powder, (if desired)
  • 1 tsp cumin, (if desired)
  • 1 can enchilada sauce
  • 1 can beans, black, rinsed and drained
  • 1 package Corn Tortillas, cut in half for layering
  • 2 cups Mexican blend cheese, shredded
  • cheese, cotija, as needed
  • jalapeño(s), as needed
  • cilantro, fresh, as needed
  • avocado crema, as needed