Tex Mex Lasagna: Spicy, Cheesy Comfort Food Delight

Directions

1. 1.

   Preheat your oven to 375°F (190°C).

2. 2.

   Spray a 9×13-inch baking dish with cooking spray.

3. 3.

   In a large skillet or pan, cook the ground beef, mild sausage, and chorizo over medium-high heat until browned and cooked through.

4. 4.

   In the same skillet with the cooked meat, add the diced onion and cook until translucent.

5. 5.

   Stir in the black beans, diced tomatoes, corn, and chopped jalapeños. Cook for about 5 minutes until heated through. Season with salt and pepper to taste.

6. 6.

   Stir in the red enchilada sauce and chopped cilantro. Let the mixture simmer for another 5 minutes. Remove from heat.

7. 7.

   In a bowl, mix together the ricotta cheese, cottage cheese, shredded pepper jack cheese, shredded cheddar cheese, and beaten eggs until well combined.

8. 8.

   Spread a thin layer of the meat and vegetable mixture on the bottom of the prepared baking dish.

9. 9.

   Place a layer of flour tortillas over the meat mixture.

10. 10.

    Spread half of the cheese mixture evenly over the tortillas.

11. 11.

    Spoon half of the remaining meat and vegetable mixture over the cheese layer.

12. 12.

    Repeat with another layer of tortillas, the rest of the cheese mixture, and the remaining meat mixture.

13. 13.

    Top with reserved shredded cheeses.

14. 14.

    Cover the baking dish with aluminum foil and bake in the preheated oven for 20-30 minutes.

15. 15.

    Remove the foil and continue baking for another 15 minutes, or until the lasagna is bubbly and the cheese is melted and slightly browned on top.

16. 16.

    Let the lasagna cool for a few minutes before slicing and serving.

17. 17.

    Garnish with additional chopped cilantro if desired.