Mexican Lasagna with Pork, Corn, and Pinto Beans

Name: Mexican Lasagna with Pork, Corn, and Pinto Beans
Yield: Serves 6 to 8
Cuisine: Mexican
Ingredients: 2 tablespoons, vegetable oil; 1 medium, onion, minced; 2 , red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces; , Salt and ground black pepper; 3 medium, garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 tablespoon, minced canned chipotle chiles in adobo sauce; 2 teaspoons, chili powder; 1 1/2 pounds, ground pork; 2 tablespoons, unbleached all-purpose flour; 2 cups, low-sodium chicken broth; 1 (15-ounce) can, pinto beans, drained and rinsed; 1 (14.5-ounce) can, diced tomatoes, drained; 2 cups, frozen corn, thawed; 1/4 cup plus 2 tablespoons minced, fresh cilantro leaves; 2 tablespoons, juice from 1 lime; 18 (6-inch), corn tortillas; , Vegetable oil spray; 12 ounces, Colby Jack cheese, shredded (3 cups)

11 comments

SERVES6 to 8

WHY THIS RECIPE WORKS

Pork had a subtle flavor and a natural sweetness that paired well with the sweet and earthy corn tortilla in our Mexican Lasagna recipe. To keep our tortillas from turning to mush as the lasagna cooked, we sprayed them with cooking spray an...

This is a members' feature.