
Tex Mex Lasagna
Ingredients:
- 1 lb lean ground beef
- Avocado or olive oil
- 1 poblano pepper, seeded and diced
- 1 jalapeño pepper, seeded and diced
- 1/2 red pepper, seeded and diced
- 1/2 yellow pepper, seeded and diced
- 1/2 medium red onion, peeled and diced
- 1 clove garlic, peeled and minced
- 1 bunch green onions, green part only, sliced
- 2 tbsp cilantro, chopped
- 1 can black beans, drained and rinsed
- 1-2 cups frozen corn, defrosted
- Salt
- Pepper
- 4 tbsp Magic Seasoning Blend, Fajita Magic Blend
- 1 can (796 ml) crushed tomatoes
- 8-10 corn tortillas, halved down centre
- 2-3 cups Pete’s Aged Cheddar, shredded
- Cooking spray
Garnish:
- Pete’s Housemade Salsa
- Pete’s Housemade Guacamole
- Sour Cream
- Cilantro
- Green onion
In a pan, over medium heat, brown ground beef and season lightly with salt and pepper, cook until just browned and crumbled, drain and set aside. In the same pan heat a splash of oil, add peppers and onion, season lightly and cook 2-3 minutes, stirring until softened, add garlic and cook stirring for 1 additional minute. Add beef back to pan with fajita seasoning and cook 1 minute, stirring often. Stir in canned tomatoes, lower heat slightly and simmer 5-10 minutes, stirring occasionally until vegetables are cooked through but not mushy and tomatoes have sweetened. Remove from heat and stir in cilantro and green onion. Preheat oven to 350°F. In a greased 9×13” pan layer 1/3rd of tomato and beef mixture, place tortillas on top of this, cut sides facing outside of pan. Top with next 1/3rd of beef mixture, sprinkle with 1/2 of corn, beans and cheese, repeat with remaining tortillas, beef mixture, corn, beans and cheese, cover dish with lightly greased foil. Baked for 35 minutes, remove foil and bake 5-10 minutes longer until outside is bubbling and cheese is fully melted. Allow to cool 5 minutes and serve. Garnish with sour cream, guacamole, salsa, cilantro and green onion. Enjoy!
Corn Tortillas:
Corn tortillas, available in the bread section of Pete’s are made from dried, powdered corn (maize) and are most often found in their yellow form. More traditionally used in Mexican/Spanish cooking they lend themselves well to these style of flavours. They are a much more flavourful tortilla then the more commonly found wheat tortilla and stand up to sauce much better. Naturally gluten free they are a perfect and easy switch to keep everyone at your next dinner or taco party happy!
Recipe created by Chef Dany Duguay
CHECK OUT SOME OF OUR RECIPES

Orange, Fennel & Asparagus Salad with Flaked Salmon
A delicious, bright summer salad, perfect as a patio appetizer with a glass of rosé, or a nutritious balanced lunch.…
Read More
Pomegranate Sour
A sweet and frothy mock-tail or cocktail recipe for the holiday season. Preparation time: 2 minutes Serves: 1 Ingredients: 1/2…
Read More