I love Mexican food, but after the taco overload at my bachelorette party I took a break from it. I am back to loving it now and I am loving this dish – Black Bean & Kale Mexican Lasagna! Have you ever tried Mexican Lasagna? Tortillas play the roll that the noodles play in classic Italian lasagna. It is fun, easy and delicious!
It’s also a sneaky little dish! If you have little ones that aren’t into eating their greens they will love this dish, they will barely even notice the kale amongst all the other flavors, but you will know it’s there! Also, if you are throwing a fiesta this is a great choice because you can make it up to 48 hours in advance. Just pop it in the oven when your guests arrive and you will be free to enjoy chips, dips, margs and your guest’s company 🙂
You start with a layer of salsa on the bottom of a large baking dish. Add a layer of tortillas and top with black beans, kale and ground beef, sprinkle with cheese. Repeat this layering pattern until you reach the top of the baking dish. The top layer will be a layer of tortillas sprinkled with cheese. That will give it the crispy top layer you get with classic lasagna.
My favorite thing about Mexican food is all of the toppings and condiments that go along with it. With the lasagna I served salsa, avocado and sour cream, yum!
- 1 lb ground beef
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil
- 4 cups raw kale
- 1 15oz can black beans
- 1 20oz jar salsa
- 12 small flour tortillas
- 2 cups shredded cheddar cheese
- Pre-heat oven to 400 degrees
- Heat 1 tablespoon olive oil in a large frying pan
- Add ground beef, cook until browned, set aside
- Add the raw kale 1 cup at a time until it is soft and cooked down to about 1/2
- In a large bowl mix together the cooked beef, kale and black beans
- In a large baking dish add a layer of salsa
- Add a layer of tortillas
- Add a layer of beef, kale and bean mix
- Top with layer of shredded cheese
- Repeat layering until you reach the top of the baking dish
- Add a layer of tortillas on top
- Sprinkle with cheese
- Cover and put in oven for 20 minutes
- Uncover and bake 15 more minutes
- Broil 3-5 minutes for crispier top layer, if desired
- To make it ahead, assemble the lasagna and put it in the refrigerator for up to 2 days in advance of baking.
You can easily substitute the ground beef for ground chicken or leave the meat out all together and just add more beans and kale if you like!
What’s your favorite Mexican dish?