Tex Mex Lasagna


  • 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 


  • 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


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