Ingredients:

  • 2 pounds (900g) ground beef
  • 2 tablespoons (30ml) jarred diced chipotle peppers (La Costeña brand recommended), or substitute with your favorite hot salsa
  • 1 tablespoon (15ml) ground cumin
  • 2 teaspoons (10ml) ground oregano
  • 2 teaspoons (10ml) garlic powder
  • 2 teaspoons (10ml) chili powder
  • 1 teaspoon (5ml) salt
  • 1 (15 ounce/425g) can low-sodium black beans, rinsed and drained
  • 1 (16 ounce/450g) can refried beans
  • 1 (14.5 ounce/411g) can petite diced tomatoes (undrained)
  • 1 (10 ounce/283g) can mild red enchilada sauce
  • 1 cup (240ml) water
  • 12 no-boil lasagna noodles
  • 4 cups (450g) shredded Monterey Jack cheese (about 1 lb/450g)
  • 2 cups (225g) shredded sharp cheddar cheese (about 1/2 lb/225g)
  • Sour cream (optional)
  • Diced green onions (optional)
  • Sliced black olives (optional)
  • Diced fresh tomato or cherry tomatoes (optional)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Brown ground beef in a large skillet over medium-high heat. Drain off any excess grease.
  3. Stir in diced chipotle peppers, cumin, oregano, garlic powder, chili powder, and salt.
  4. Mix in black beans, refried beans, and diced tomatoes.
  5. In a small bowl, whisk together enchilada sauce and water.
  6. In the 9x13 inch pan, spread a single layer of lasagna noodles (3-4 noodles). Top with 2 cups of the meat mixture, 1 cup Monterey Jack cheese, ½ cup cheddar cheese, and ¾ cup enchilada sauce.
  7. Repeat layering twice.
  8. Spread noodles, meat mixture, sprinkle with 2 cups Monterey Jack cheese, and 1 cup cheddar cheese.
  9. Cover with aluminum foil (tent to prevent cheese from sticking) and bake for 40 minutes.
  10. Remove foil and bake for an additional 10-15 minutes, or until cheese is bubbly and lightly browned.
  11. Let lasagna cool for 30 minutes before slicing.
  12. Top with sour cream, green onions, black olives, and fresh tomatoes. Serve with tortilla chips on the side.