Mexican Lasagna (Taco Lasagna) Recipe

1. Heat 2 tablespoons of olive oil in a large sauté pan or cast-iron frying pan on medium-high heat. Add the ground meat, breaking it up as you add it.

2. Sprinkle with salt. Sprinkle on the chile powder, cayenne, cumin, and coriander. Increase the heat to high. Add another 2 tablespoons of olive oil.

3. Do not stir the meat unnecessarily. Allow the meat to brown on one side, and then stir it so the other side can be browned. As soon as the meat is browned, remove the pan from the burner.

4. Use a slotted spoon to remove the meat from the pan to a bowl. Set aside.

5. Add another tablespoon of olive oil to the empty pan used to cook the meat and set over medium heat.

6. Add the onions and chopped bell peppers. Cook until onions have softened for about 5 minutes. Add the garlic, cook for an additional 1 minute. Add the diced tomatoes, green chiles, and oregano.

7. Bring to a simmer. Simmer gently for 15 to 20 minutes while you prepare the tortillas.

To cook the tortillas:

1. While the sauce is simmering, soften the tortillas by frying them in a little oil. In a 9-inch skillet, heat ½ cup of olive oil on medium-high heat until it is sizzling hot, but not smoking.

2. Cook the tortillas one at a time for 5 seconds on each side. Remove the tortillas with a metal spatula or tongs and place them on a plate lined with paper towels to soak up the excess oil.

To assemble the casserole:

1. In a baking dish, arrange 4 tortillas in one layer, overlapping slightly.

2. Spread half of the bean mixture evenly over tortillas in the dish and top with half of the meat mixture. Sprinkle one-third of the cheese over the meat and spread half of the sauce over the cheese.

3. Repeat layering of tortillas, beans, meat, cheese, and sauce and top with the remaining 4 tortillas. Sprinkle remaining cheese over tortillas.

4. Bake casserole on the middle rack in the oven at 350 degrees F for 35 minutes until the casserole is heated through and the cheese is completely melted and bubbling.

5. Cool and serve. Let the casserole stand for 10 to 15 minutes before serving.

6. Serve with sour cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled with vinegar and salt.