“Ready, Set, Cook! Reynolds Wrap Contest Entry. Mexican inspired lasagna bake.”
1hr 5mins
6 portions

Ingredients Nutrition


  1. Brown ground beef, season with garlic powder, 1/2 tsp salt,1/2 tsp pepper and pour off fat. set aside.
  2. char poblano pepper evenly around over high fire on stove.
  3. char each ear of corn evenly around over high fire on stove.
  4. let pepper and corn cool -- remove charred skin from pepper.
  5. remove seeds and stem an put in blender.
  6. remove corn from ears and put in blender.
  7. put 2 tbs oil in pan over med. heat and put in cumin, coriander and chili, and allow to bloom until fragrant. add onion and cook 5 minute put 2 teaspoons.
  8. of cooked onion in blender.
  9. add chopped pepper to remaining onions and cook another 7-8 minutes until tender, and add 1 tbs honey and soy sauce and cook another 1 minute , mix in ground beef and turn off heat.
  10. add lime juice and zest to corn pepper and onion in blender.
  11. add 1/4 cup chopped cilantro, remaining salt and pepper and honey.
  12. and blend, slowly adding cold water until smooth.
  13. Line 9 x 11 casserole with Reynolds wrap foil.
  14. layer 3 corn tortillas on bottom, add half of beef mixture pour 1/4 blended sauce and 1/4 cheese and spread evenly.
  15. layer 3 more tortillas and spread beans over that layer with 1/4 more cheese and sauce.
  16. layer 3 more tortillas and repeat with beef and cheese and sauce.
  17. layer last 3 torillas and cover with remaining sauce and top with remaining cheese.
  18. cover with reynolds wrap and bake @ 375 degrees for 25 minutes.
  19. remove foil and bake another 10 minutes until golden brown.
  20. garnish with fresh chopped cilantro and sour cream.
  21. layer 3 more tortillas.

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