Mexican Lasagna – Una Cazuela de Buena


5 oz dry pinto beans or 1 15 oz can, rinsed
1 clove garlic
1/2 onion
1 Tbsp brown sugar
1 cup frozen corn
1 lb Pork, chicken or beef
1/2 onion
1 jalapeno
2 Tbsp Chili powder
1 tsp cumin
2 Cup Habanera Salsa or a 14 oz can of fire roasted tomatoes
Corn Tortillas
1/2 lb Pepper Jack
1/2 lb Colby Jack

I like the dry beans for 2 reasons; you can control the sodium and you determine the flavors the beans soak up while simmering.
You can use any cheese you like, I prefer the choices above and I had them sliced to ensure better coverage when melting. (Easier)
Corn tortillas are my choice again for lower sodium but flour is fine I would assume.


Bring beans to a boil adding 1/2 onion, jalapeno and garlic, 2 minutes.
Reduce heat and simmer vigorously keeping an eye on water level for about 1.5 to 2 hrs. Add very hot water when needed.
Tip – Near the end add water sparingly as to not have so much juice left and reduce the need to strain.
Stir in brown sugar.
Add frozen corn when beans are done, remove from heat and cover.

Brown the meat fiercely and stir in jalapeno and 1/2 onion.
I break up the meat and brown without stirring and when a good sear has formed add the vegetables and continue to cook until all meat is brown.
Add salsa and bean mixture and let cook for a few minutes.

Oil a glass casserole dish and layer tortillas, 1/2 the meat and cheese. Repeat.
Bake, covered for 20 minutes under 350 heat. Uncover and bake until bubbly and brown.

Serve with sour cream.


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