Mexican Lasagna with Pork, Corn, and Pinto Beans
This one-dish supper has a flavor profile similar to enchiladas, but also has a simpler assembly.
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 and heated them briefly in a low oven before adding them to our Mexican Lasagna. We also added a bit of flour to the sauce, which made it harder for the tortillas to soak up liquid. And to make cutting and serving the casserole easier, we quartered the tortillas that made up the top layer so there would be no need to hack through a whole one.